Last updated on October 5th, 2017 at 11:54 pm
These Garlic & Herb Cheesy Smashed Roasted Potatoes are soft and creamy on the inside and crispy golden on the outside with a garlic and herb butter smashed in. To top it all, cheese! Yummy, gooey, melted cheese!! Trust me, these potatoes are da bomb!!!
They can be served as a side dish and since I use smaller sized potatoes, they are perfect served as an appetizer as well.
Garlic & Herb Cheesy Smashed Roasted Potatoes
I start with red potatoes. I choose them all about the same size so they cook evenly. Place the potatoes on a sheet pan with a little drizzle of olive oil and a couple of sprigs of rosemary. You can sprinkle a little salt too. Potatoes love and need salt.
They are roasted in the oven until tender. The aroma from the rosemary is amazing!
While the potatoes are roasting, I make the flavored butter – yes! We must add lots of flavors into these little morsels! Think baked potato with fixings!
Then we smashed!
Now, this is not a “release all your frustrations” type of smashed. You want to be gentle. We are not going for mashed potatoes or flat potato pancakes. We need to create a vessel for all the good stuff coming!
Now the yummy melted flavored butter! It has minced garlic and rosemary! You pour the flavored butter in the center, oh my!!!
Then they are topped with cheese. I used an Italian blend. Parmesan cheese, Mozzarella or Gouda would work great too!
Back into the oven for a few minutes to melt and fuse all that goodness and ta-da! It’s done!!!
Golden crispy bits, soft and creamy, flavorful, delicious and that gooey melted cheese! Totally addictive!
- These Garlic & Herb Cheesy Smashed Roasted Potatoes are my children’s favorite. If I serve them a baked potato, they really don’t know what to do with it. They pile on fixings and then don’t eat anything at all because they are not about to smash and mash and mix….
- Line your sheet pan with aluminum foil for easier clean up.
- If you don’t have a potato masher handy, use the bottom of a drinking glass.
- Need more appetizer ideas? Here are a few dishes that are always a big hit!
Sweet and Spicy Asian Chicken Wings (in the oven)
Brie and Cranberries Baked in Puff Pastry
Hot and Cheesy Crab Dip
Satay with Spicy Peanut Sauce
- Love Potatoes? Try these Parmesan Herb Easy Skillet Potatoes
- 12 red skin potatoes
- 1 tablespoon of olive oil
- 2 sprigs of rosemary
- A sprinkle of salt
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoons rosemary, minced
- Salt and pepper
- ½ cup shredded Italian blend cheese
Preheat the oven to 400 degrees Fahrenheit.
Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss them to coat them with the oil.
Bake for 30 to 40 minutes or until tender.
In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. You want to infuse the butter with the garlic and rosemary flavors so keep the heat very low. Low and slow brings out the most flavor.
Remove the roasted potatoes from the oven and gently smash them with a potato masher.
Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top.
You can use any cheese you prefer. Mozarella, Monterrey Jack, Fontina, White Cheddar and Provolone are good options!
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