Potatoes are such a versatile vegetable and it is one of the best choices for appetizers. There are not many people who don’t like potatoes and when cooking for a crowd, this definitely is a choice of vegetable to go. My little one is a die-hard fan of potatoes and would love for me to make it every day. Well, it sort of happens that even the parents love potatoes and when I make them, we end up eating them way more than we should. These oven-baked cheesy roasted smashed potatoes are really addictive and even if you are not a big potato fan, you will end up eating a ton of these. The only consolation I had for myself after I ate way too many of these smashed potatoes was that at least they are baked and not fried. And if you have a bag of frozen shredded potatoes, then you have to try this Hashbrown casserole and Baked cheesy hashbrown cups. And not to forget the different Indian curries we can make with potatoes. I have used the basic seasoning here like salt, pepper, and garlic powder for the potatoes, but you could try out different other combinations. I also used some Mexican blend cheeses on top, which can be very replaced with parmesan. All it needed was some sour cream to go with it, but I am thinking of making something more garlicky next time (like garlic aioli) to go with it. Make sure you shop for some really tiny potatoes. I used red potatoes here, but the yellow potatoes should work well. Just make sure you hunt for similar-sized, small potatoes.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Potatoes - We need tiny potatoes to use for this Roasted smashed potatoes recipe. I have used red potatoes as they have very thin skin and also they cook evenly. Seasonings - Salt, Pepper, and garlic powder is essentially what I used in the recipe. Oil - We need to brush the potatoes liberally with oil. So use any cooking oil of your choice. I used olive oil. Cheese - These are Cheesy roasted smashed potatoes. I used Mexican blend cheese to top the potatoes. Garnish - I used cilantro and some sour cream when serving as a garnish for these Red smashed potatoes.
Step-by-step process
Boil water in a large pot and add salt to the water. Place the potatoes in boiling water and cook until the potatoes are fork-tender. Make sure that they are not mushy, but cooked all the way through. It took me about 25 minutes.
Drain the potatoes and let them cool down a bit.
Grease a baking sheet and place the potatoes on the sheet.
Using the back of a glass or a cup, press down on each potato to flatten it. Make sure they still are in one piece and just smashed.
Brush liberally with olive oil and season with salt, pepper, and garlic powder.
Bake at 425 F, for about 10 – 12 minutes. Now take the pan out and flip the crispy red smashed potatoes and brush them with olive oil again. If preferred, season again with salt and pepper and bake for 10 to 12 more minutes or until golden brown and the edges are crispy.
Sprinkle cheese on the potatoes and bake them for 2 to 3 minutes more or until the cheese has melted.
Garnish with cilantro and serve the Crispy smashed potatoes with a dollop of sour cream.
Use the smallest kind of potatoes that you find. I prefer to use the red ones because they have very thin skin and also they cook evenly. Boil the red potatoes just until they are fork-tender. If they cook too much they might not hold their shape when smashing. Season the potatoes liberally before they go into the oven, as this is the only time they get their seasoning. Bake them until they are very crispy. Serving toppings are optional but they add a nice flavor to the roasted smashed red potatoes.
More Potato-Based Recipes
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