Crispy Cheddar Chive
Smashed Potatoes

Add these Crispy Cheddar Chive Smashed Potatoes to your rotation of sides ASAP! Crispy potatoes are one of my favorite sides to have, and these smashed potatoes are perfectly crispy outside but super creamy on the inside. Oh and they’re packed with a fun twist of flavor. Try out some smashed potatoes for a fun side dish to serve with dinner.

crispy cheddar chive smashed potatoes on a plate

How to Make Crispy Smashed Potatoes

Step 1: Picking and Boiling Potatoes

First things first, get your potatoes boiling. Pre-cooking the potatoes by boiling allows the inside to get nice and creamy while the potatoes are in the oven to crisp. Boiling potatoes might seem like an annoying step but it’s what gives you both the creamy inside and the crispy exterior.

What Kind of Potatoes to Use

The easiest kind of potatoes to use for smashed potatoes is baby yukon gold potatoes. You just boil them in salted water until a fork can go through it without too much effort, about 10-15 minutes. Super easy stuff.

That being said, I have made amazing crispy potatoes with regular-sized yukon gold potatoes. It’s a little messier but still delicious! Just cut larger potatoes into quarters and smaller potatoes into halves (try for approximately equal sizes across all the potatoes). Boil in salted water until a fork can go through without too much effort, about 10-15 minutes. Still very easy. 

Use what you’ve got!

a smashed potato on a baking sheet

Step 2: Making the Crispiest Smashed Potatoes

Crispy potatoes might seem hard to achieve at home, but all it takes is par-baked potatoes, a good bit of oil and lots of heat. 

Once the potatoes are done boiling, strain them and let them sit just for a minute or two. The residual heat will evaporate any remaining liquid which will help the smashed potatoes crisp up. A dry potato is a crispy potato! 

Then it’s time for the smashing. All you have to do is put a potato between two sheets of parchment, take a glass cup and apply just a little bit of pressure to smash the potato down. Don’t go too crazy with it though. If you smash them too thin, they might end up falling apart (still edible of course, but more difficult to work with). I like to keep my potatoes between ½ inch – 1 inch thick once smashed. 

When the potatoes are smashed, move them to a lightly oiled sheet pan and drizzle with some more oil. We don’t want the potatoes to be drowning in oil, but we do want a good bit of oil to allow for crisping.

Sprinkle the potatoes with some salt, garlic powder and chili powder and bake at 400* for 20 minutes.

Step 3: Adding Some Cheddar Chive Action

After baking for 20 minutes, take the smashed potatoes out and get ready to spice it up. Sprinkle on some cheddar cheese and pop ‘em back in the oven for another few minutes, until the cheese is melted and the potatoes are crisp. Remove from the oven and top with thinly chopped chives.

cheddar smashed potatoes on a baking sheet

Serving Crispy Smashed Potatoes

Top the crispy smashed potatoes with sour cream or maybe some bacon and serve alongside meat like BBQ chicken or pork, steak, roast chicken or beef. My favorite way to serve these potatoes is alongside my BBQ chicken meatballs and some crisp green beans. 

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

crispy cheddar chive smashed potatoes on a plate

Crispy Cheddar Chive Smashed Potatoes

Crispy smashed potatoes topped with cheddar and chives for a fun side dish
Servings: 2
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 2 potatoes medium sized potatoes or 10-12 ish baby potatoes
  • 2 Tbs olive oil
  • a sprinkling of salt, pepper, garlic powder and chili powder
  • ¼ C cheddar cheese
  • 2 Tbs chopped chives


  • If using medium or large potatoes, chop potatoes into 2-inch pieces. Add potatoes to a pot, cover with water, add in 1 Tbs salt and bring the water to a boil.
    Boil potatoes for about 10-15 minutes, or until the potatoes are fork tender.
  • preheat oven to 400, oil baking sheet
    Preheat oven to 400°F and lightly oil a baking sheet.
    Strain the potatoes and let them cool just a little so they're no longer wet. Take a potato and put it between two sheets of parchment paper and gently smash with a glass. I like to keep my potatoes to about ¾-1 inch thick once smashed, so that they can stay creamy in the middle while getting crisp on the outside. Keeping them a bit thicker will also help keep them together and make them easier to work with.
    Add smashed potato to the baking sheet and repeat with the rest of the potatoes.
    Drizzle oil over all of the potatoes and sprinkle each potato with a pinch of salt, pepper, garlic powder and chili powder.
    Bake for 25 minutes until crisp.
  • After 20 minutes, remove the potatoes from the oven and sprinkle each with about 1 Tbs of cheese.
    Return to the oven and bake for another 5 minutes to melt the cheese
    Remove from oven, top with chives and serve.
Course Appetizer, Side Dish
Cuisine American
Keyword 40 Minutes, Potatoes, Vegetarian

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