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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