If you're looking for a different way to enjoy potatoes, then try this recipe for these delicious cheese and garlic smashed potatoes. They are made using new potatoes that are boiled, smashed, seasoned then roasted.
I absolutely love smashed potatoes which are practically mini jacket potatoes. They’re so yummy and go perfect with almost any meal. They can be eaten as a side dish or an appetiser and you can adapt them to your liking.
You can experiment with this recipe by using your favourite cheese and you can use different herbs though I use parsley on mine.
This smashed potatoes recipe is simple, easy and doesn’t require many ingredients so if you’re looking for a quick side dish or appetiser then give this recipe a try.
Ingredients for Cheddar and Garlic Smashed Potatoes
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Potatoes – I use new potatoes or any variety of small or baby potatoes.
- Seasonings – salt, black pepper and garlic granules.
- Cheese – use grated cheddar cheese or grated parmesan.
- Parsley – use dried or chopped fresh parsley.
- Olive oil – extra virgin to drizzle.
How to Make Cheddar and Garlic Smashed Potatoes
1. Preheat the oven to gas mark 7/425oF/220oC/200oC fan then place a medium pot of water on a medium to high heat. Once the water is boiling, carefully place the washed potatoes into the water. Cook for 20 minutes then remove from the heat, strain and allow to cool for 5 minutes.
2. Place all the potatoes onto a lightly greased baking tray lined with foil or parchment paper then peel a small piece of the skin off the top of each potato so the flesh is exposed. Use a potato masher and gently press down on each potato making sure you don't break the potato apart. On each potato, sprinkle the salt, black pepper, garlic granules, cheese and parsley. Drizzle with olive oil and bake in the oven for 20 minutes or until golden brown.
Recipe Tips
- Don’t push down too hard on the potatoes nor should you push right down to the bottom of the potatoes. If you do, they will just break apart.
Nutrition
Nutrition based on 1 potato - Calories: 42kcal | Fat: 1.5g | Saturates: 0.8g | Carbs: 5.8g | Sugar: 0.5g | Fibre: 0.5g | Protein: 1.5g | Salt 0.1g
Storage
This recipe is best eaten on the day you make it but you can store any leftovers in the fridge for up to 2 days.
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Cheddar and Garlic Smashed Potatoes
Ingredients
- 600g new potatoes small baby potatoes
- ¼ teaspoon salt optional
- ½ teaspoon coarse black pepper
- 1 teaspoon garlic granules
- 55g cheddar cheese grated
- ½ teaspoon parsley dried or chopped fresh
- 1 teaspoon olive oil to drizzle
Instructions
- Preheat the oven to gas mark 7/425oF/220oC/200oC fan then place a medium pot of water on a medium to high heat. Once the water is boiling, carefully place the washed potatoes into the water. Cook for 20 minutes then remove from the heat, strain and allow to cool for 5 minutes.
- Place all the potatoes onto a lightly greased baking tray lined with foil or parchment paper then peel a small piece of the skin off the top of each potato so the flesh is exposed. Use a potato masher and gently press down on each potato making sure you don't break the potato apart. On each potato, sprinkle the salt, black pepper, garlic granules, cheese and parsley. Drizzle with olive oil and bake in the oven for 20 minutes or until golden brown.
Dawn Martin says
These smashed potatoes were so good. My kids loved them too.
Andrea says
Happy to hear you liked them. Thank you for your comment.