These Smashed Potatoes are small red potatoes boiled until slightly soft, smashed, and basted with a seasoned garlic butter. Then before being roasted for the second time in the oven, they’re topped generously with cheese and chives. It’s a delicious and super easy potato side dish for any night of the week and one you’ll add to your regular menu rotation.
I don’t know about you, but I’m always looking for new side dish recipes to serve to the family.
I get stuck in a side dish rut, serving the same thing over and over and over again.
Usually it’s steamed broccoli, a spinach salad or some steamed green beans.
Yes, we’ll have mashed potatoes with the occasional steak or roast, but other than that…BORING!
SAVE THIS ROASTED POTATOES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I’ve determined that my lack of attention to side dishes happens mostly because I spend so much time making the main course, that I honestly don’t give a darn about what accompanies it.
But I think with this side dish I struck gold! hee hee
Get it? Ruby gold potatoes . . . I struck gold? Oh, never mind.
Look at how beautiful these babies are!
It was fun to smash them after they were soft.
It’s the little things in life, you know?
Then I added the buttah, garlic and Old Bay seasoning.
The sprinkling of the cheese was the piece de resistance!
Potato Side Dishes
I love my green veggies as much as the next girl but sometimes you just need a potato side loaded with all the good stuff.
When I say “good stuff” I mean butter and cheese, of course!
Potatoes also have the huge benefit of being super economical meaning they’re perfect for feeding a crowd.
Maybe that’s why, around the holidays, I’m always looking for interesting and delicious potato recipes to try.
Looking for more ideas for potato side dishes beyond the ordinary mashed, baked and fried?
Check out these Scalloped Hasselback Potatoes and these Roasted Thyme Blue Potatoes for something a little different.
If you want a spin on your classic favorite potato recipes, you’re sure to like Vanilla Mashed Potatoes and my Twice Baked Potato recipes, too.
Oh boy, and if you like rosemary? Stop what you’re doing and go make these Rosemary Potato Fingers!
How can you go wrong with potatoes + herbs?
Also, be sure to visit my round-up of 40+ Potato Side Dishes for more delicious potato recipe ideas!
Moving on to the sweet potato world for a moment: I LOVE whipping up a pan of Maple Roasted Sweet Potatoes, Molasses Glazed Sweet Potatoes or my blogging friend Rebecca’s Melting Sweet Potatoes especially for Thanksgiving and holiday meals.
How do you make smashed red potatoes?
Making smashed potatoes is OH so much fun! It’s like if mashed potatoes and roasted potatoes fell in love and had a delicious tater baby.
Am I going too far?
- Boil the potatoes until they’re tender, about 15 minutes.
- Toss with some olive oil, salt, and pepper.
- Place them on a rimmed baking sheet, and press them to about ¼ – ½-inch in thickness
- In a small bowl, mix together the melted butter, Old Bay seasoning, and garlic. Baste each potato with the butter.
- Bake at 500° for 5-7 minutes.
- Sprinkle each potato with chives, cheese and more chives.
- Bake for an additional 5-7 minutes, until cheese has completely melted.
What can I use to smash these oven roasted potatoes?
You can use either a potato masher, like this one or a heavy flat bottomed glass.
Personally, I prefer the potato masher, because it breaks up more of the potato when I press it down.
You just have to make sure you don’t press too hard into the potato or it will break apart too much and become stuck in the masher.
I learned that the hard way. haha
What makes this potato recipe even better is all combination Monterey Jack and Colby cheese baked on top. I also season the spuds with Old Bay seasoning, freshly ground pepper and chives.
And garlic. Can’t forget the garlic!
I mean, I suppose you could and the potatoes would still taste good–but everything’s better with plenty of garlic, am I right?
I like to take one extra step and put chives UNDER the cheese layer of the potato as well as on top before these puppies go into the oven.
This ensures that all the chives don’t fall right off the potatoes when you plate them.
This smashed potato recipe uses both olive oil and butter to create a potato with an amazingly crisp exterior that’s soft, fluffy and creamy when you bite into it.
SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE
WEEKLY NEWSLETTER BELOW!
Smashed Roasted Cheesy Potatoes
- potato masher
- rimmed baking sheet
- 1.5 lbs. small red potatoes
- 3 tablespoons olive oil
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped chives
- ¾ cup freshly grated Monterey Jack / Colby cheese
- Rinse and gently scrub the potatoes under cold water.
- Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
- Fill a medium pot with water. When it comes to a boil, add two tablespoons Kosher salt.
- Place potatoes into water and boil for 15 minutes until fork tender.
- In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.
- Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
- Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste and add potatoes. Toss gently to coat.
- Place potatoes on a rimmed baking sheet
- With a heavy bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher.
- Using a pastry brush, brush each potato with the butter mixture.
- Bake for 5 - 7 minutes.
- Using 1 tablespoon of the chives, sprinkle each potato.
- Place an equal amount of grated cheese on each potato.
- Sprinkle the remaining chives on top.
- Bake for 5 - 7 minutes.
I rate everything I make on a scale of 1 -4 and these Smashed Roasted Cheesy Potatoes earned 4 rolling pins! They were that good. And you can bet your bippy I’ll be making them again and again.
The cheese with the chives on them was delicious and the Old Bay Seasoning gave them just the right bit of kick.