Cheesy Smashed Potatoes

Name: Cheesy Smashed Potatoes with Mozzarella & Parmesan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs mini potatoes; 1 cup shredded Parmesan cheese; salt, to taste; black pepper, to taste; paprika, to taste; Italian seasoning, to taste; 2 cups shredded mozzarella cheese; 1 tbsp fresh chives, chopped for garnish; Ranch dressing, for dipping

Cheesy smashed potatoes are a simple baked appetizer or side dish made from mini potatoes layered with mozzarella and Parmesan cheese until golden and crispy. They're kid-friendly, easy to prepare, and perfect for weeknight dinners or entertaining.

🌍American 🏷️Smashed potatoes 🏷️Cheesy potatoes 🏷️Potato appetizer 🏷️Parmesan Mozzarella

🏷️

🏷️Game-day

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs mini potatoes
1 cup shredded Parmesan cheese
salt, to taste
black pepper, to taste
paprika, to taste
Italian seasoning, to taste
2 cups shredded mozzarella cheese
1 tbsp fresh chives, chopped for garnishoptional
Ranch dressing, for dippingoptional

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Instructions

1
Boil mini potatoes in a large pot of water until just fork-tender.
2
Drain the potatoes. For easier smashing, lightly score the top of each potato in a criss-cross pattern.
3
On a parchment-lined baking sheet, make small piles of shredded Parmesan cheese, spaced apart.
4
Place one boiled potato on top of each cheese pile.
5
Using the bottom of a glass or cup (you can place a small piece of parchment paper on top to prevent sticking), smash each potato flat.
6
Season the smashed potatoes with salt, pepper, paprika, and Italian seasoning.
7
Top each potato generously with shredded mozzarella cheese.
8
Bake at 400°F (200°C) or air fry for about 15 minutes, until the cheese is melted, bubbly, and golden brown.
9
Garnish with fresh chives and serve immediately with your favorite dipping sauce, like ranch.

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Tips & Notes

Pro tips

Don't over-smash the potatoes—leave them slightly chunky so they hold their shape and texture during baking.
Layer the cheese evenly between potato layers to ensure every bite has cheese; reserve a handful of mozzarella for the top to achieve a golden crust.
Season the smashed potatoes before layering cheese—salt and pepper the potato base, then sprinkle paprika and Italian seasoning into each layer for even seasoning.
Let the baked potatoes cool for 2–3 minutes before serving to allow the cheese to set slightly, making them easier to serve and eat.

Substitutions

Mini potatoes → fingerling or waxy potatoes (note: fingerlings may take slightly longer to cook)
Mozzarella → white cheddar or Gruyère (note: will have a sharper flavor profile)
Parmesan → Asiago or Pecorino Romano (note: use slightly less as these are more pungent)
Ranch dressing → sour cream mixed with fresh herbs or a yogurt-based dip (note: lower fat alternative)

Storage & make-ahead

Store leftover cheesy smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through.