Cheesy Garlic Smashed Potatoes – Crispy, Flavor-Packed Side Dish
Crispy Cheesy Garlic Smashed Spuds
A revamped take on classic smashed potatoes—roasted until golden, smashed for perfect crispiness, then layered with garlic butter, cheddar, and crunchy bacon for an irresistible side dish.
Ingredients
Method
- Preheat oven to 400°F and lightly grease a rimmed half sheet pan.
- Toss potatoes with a drizzle of olive oil, salt, and pepper. Arrange in a single layer, spaced at least ½″ apart.
- Roast uncovered for 35 minutes, flipping once, until skins are tender and golden.
- Using a spatula or potato masher, press each potato to about ½″ thickness.
- Mix melted butter with garlic powder; brush generously over smashed potatoes.
- Sprinkle cheese and chopped bacon over the top. Switch oven to broil and broil for 2–3 minutes until cheese bubbles and edges turn crispy.
- Remove from oven, garnish with green onions or chives, and serve immediately.
These Crispy Cheesy Garlic Smashed Spuds are the ultimate crowd-pleasing side—roasted to perfection, smashed for a crispy bite,
then smothered in garlic-butter, melted cheddar, and smoky bacon.
Ingredients
- 2½ to 3 pounds small potatoes (any variety)
- Salt and pepper, to taste
- 3 tablespoons melted salted butter
- ½ teaspoon garlic powder
- 1 to 2 cups shredded cheddar cheese or Monterey Jack/Cheddar blend
- 8 slices pre-cooked bacon, chopped (see notes for uncooked bacon)
- 2 to 3 tablespoons finely chopped green onions or chives
Instructions
- Preheat oven to 400°F. Lightly grease a rimmed half sheet pan.
- Toss potatoes in olive oil, salt, and pepper. Spread in a single layer, leaving at least ½″ between each.
- Roast for 35 minutes, flipping once, until skins are tender and golden.
- Press each potato flat (about ½″ thick) with a spatula or masher.
- Combine butter and garlic powder. Brush over smashed potatoes.
- Top with cheese and bacon. Broil 2–3 minutes until cheese bubbles and crisp edges form.
- Garnish with green onions or chives. Serve hot.
Chef’s Special Tips
- Swap garlic powder for 2 smashed fresh garlic cloves in melted butter for extra zing.
- Space potatoes well—crowding leads to steaming instead of crisping.
- Reheat leftovers under a hot broiler or in an air fryer for 3–4 minutes to revive crunch.
- Sprinkle smoked paprika or chili flakes for a warm, smoky finish.
Notes
- Bacon: If using raw bacon, chop and pan-fry until just cooked (reserve some chewiness), drain grease, then bake with potatoes.
- Quick-Cook Option: Boil potatoes in salted water for 10–12 minutes, drain, then transfer to sheet pan to smash and bake.
- Cheese: Freshly shredded melts more evenly, but pre-shredded works in a pinch.
Source: Mel’s Kitchen Cafe
