Cheesy Smashed Potatoes

These cheesy smashed potatoes are the kind of comfort food that turns any meal into a celebration. Soft boiled baby potatoes are smashed to create a crispy base, then baked with a savory blend of garlic and spices before being loaded with sharp cheddar and crispy bacon. Perfect as a simple appetizer or a savory side dish, this recipe brings warmth and crunch in every bite.

I first made this recipe on a quiet weekend, and it quickly became a favorite for family gatherings. Now it’s the dish everyone requests when we have friends over.

Ingredients

• Baby potatoes: one and a half pounds rinsed well to remove dirt and ensure even cooking
• Vegetable broth: enough to cover the potatoes provides flavor and helps cook the potatoes gently
• Bacon: five strips cooked crispy and crumbled for a smoky crunch contrast
• Olive oil: quarter cup used to coat potatoes and help them crisp nicely in the oven choose extra virgin for best flavor
• Garlic: two cloves minced to add aromatic warmth
• Slap Ya Mama seasoning: one teaspoon brings a balanced spicy and savory flavor note
• Smoked paprika: one teaspoon adds subtle smoky depth enhancing the potatoes
• Black pepper: half teaspoon for a mild kick
• Sharp cheddar cheese: one cup shredded melts beautifully for a rich cheesy topping

Step-by-Step Instructions

Sauté the Aromatics:

In a small bowl mix the olive oil minced garlic Slap Ya Mama seasoning smoked paprika and black pepper until combined well. This seasoning blend will coat the potatoes and infuse them with flavor.

Boil the Potatoes:

Place the rinsed baby potatoes in a medium pot and pour in enough vegetable broth to cover them. Bring to a gentle boil over medium heat and cook until they are fork tender which usually takes about 15 to 20 minutes.

Cool and Prepare for Smashing:

Drain the cooked potatoes well and spread them out on a baking sheet or cutting board to cool slightly. This makes them easier to handle for smashing.

Cook the Bacon:

While the potatoes cool cook the bacon strips in a skillet over medium heat until crispy. Transfer to paper towels to drain and crumble once cooled.

Coat and Smash the Potatoes:

Add the warm potatoes to the seasoned olive oil mixture and toss gently to ensure all potatoes are evenly coated with garlic and spices. Transfer potatoes onto a baking sheet. Cover them with parchment paper then place a second baking sheet on top. Press down firmly to smash the potatoes to about half an inch thick. This double baking sheet technique helps smash many potatoes quickly and evenly.

Bake Until Crispy:

Remove the top baking sheet and parchment paper. Drizzle any remaining olive oil mixture over the smashed potatoes. Bake in a preheated oven at 425 degrees Fahrenheit for 15 minutes. Flip each potato and bake for another 10 to 15 minutes until edges are golden and crispy.

Add Cheese and Bacon:

Take the potatoes out of the oven. Sprinkle shredded sharp cheddar and crumbled bacon evenly on top. Return the potatoes to the oven for a couple more minutes just until the cheese melts beautifully.

Serve Warm:

Add any additional toppings you love such as chopped green onions sour cream or fresh herbs and serve immediately for best texture.

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This recipe is one of my favorites because the crispy edges combined with melty cheese remind me of fun family nights where everyone gathered around the table sharing stories and food. The bacon adds a touch of indulgence that never fails to delight.

Storage Tips

Let leftovers cool completely before storing in an airtight container. Refrigerate for up to four days. Reheat in the oven at 350 degrees Fahrenheit to restore crispiness rather than microwaving which can make them soggy. You can also freeze any leftover potatoes on a baking sheet first then transfer to a freezer bag for up to two months.

Ingredient Substitutions

If you don’t have Slap Ya Mama seasoning use a mixture of garlic powder onion powder a pinch of cayenne, and smoked paprika to replicate the flavor. For a vegetarian option skip the bacon and add extra cheese or crispy fried onions on top. You can swap sharp cheddar for mozzarella or gouda for a different cheesy profile.

Serving Suggestions

These potatoes pair wonderfully with grilled chicken, roasted vegetables, or a fresh green salad. They also work well as a hearty appetizer served with a tangy dipping sauce like ranch or a spicy aioli. Consider topping with chopped fresh herbs like parsley or chives to add brightness and color.

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Cultural Context

Smashed potatoes blend rustic simplicity with a modern twist on classic mashed potatoes and fries. Originating from comfort food traditions emphasizing accessible ingredients, they showcase how potatoes can be transformed into something special by simple techniques like smashing and baking. The addition of smoky paprika and bacon reflect flavors popular in American Southern cooking.

Recipe FAQs

→ What type of potatoes work best for smashing?

Small baby potatoes with tender skins work well as they cook evenly and hold their shape when smashed.

→ How do you get the potatoes crispy?

Smashed potatoes get crispy by baking at a high temperature after coating them with olive oil and seasoning, which helps to create golden, crunchy edges.

→ Can I use different cheese varieties?

Yes, sharp cheddar adds tangy flavor, but feel free to try mozzarella, gouda, or pepper jack for unique twists.

→ Is it necessary to boil potatoes in vegetable broth?

Using vegetable broth adds extra flavor, but water alone works fine if you prefer a neutral base.

→ What other toppings complement these potatoes?

Chopped green onions, sour cream, or a sprinkle of fresh herbs like parsley enhance the flavor and presentation.