Cheesy Smashed Potato Bites
Cheesy smashed potato bites are crispy and cheesy on the outside, creamy in the middle, and packed with buttery garlic flavor.Â
I had a craving for cheesy smashed broccoli, but only had mini baby yellow potatoes on hand, so I made this cheesy smashed potato bites recipe instead. To save myself from doing a lot of dishes, I roasted the potatoes in the oven until tender, instead of boiling them. This easy baby yellow potato recipe is a terrific finger food for an appetizer, party snack, or side dish. I served these little beauties with sour cream, but they would also be amazing dipped in a poblano cream sauce.
Cheesy Smashed Potato Bites
- ½ lb baby yellow potatoes
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper, to taste
- Garlic powder, to taste
- 1-2 tbsp butter, to taste, melted
- 1 clove of garlic, finely minced
- ½ cup cheddar cheese, finely shredded
- 1 green onion (or a few chives), finely chopped
- Fresh parsley, finely chopped
For Dipping:
- Sour cream, for serving
- Poblano cream sauce
How to Make Cheesy Smashed Potato Bites
Preheat the oven to 400 degrees.
Place the tiny baby potatoes on a small baking sheet. Drizzle with the olive oil and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; toss to coat evenly.
Roast the potatoes in the oven, tossing halfway through roasting time, for 20-25 minutes, or until tender. Remove from the oven and cool for a few minutes. Side Note: If your potatoes are not the tiny baby ones, they will take longer to roast.Â
Using the bottom of a small glass jar, smash each potato until flat.
Add the minced garlic to the melted butter and mix. Brush the garlic butter evenly over each smashed potato. Season each one with sea salt and freshly cracked black pepper.
Add a bit of shredded cheese to each smashed potato.
Place into the oven to bake for 10-15 minutes, or until the cheese is melted and gooey.
Remove from the oven and top with sliced green onions (or chives) and some chopped parsley.
Serve with sour cream or poblano cream sauce. Enjoy.
Equipment
Ingredients
- ½ lb baby yellow potatoes
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
- Garlic powder to taste
- 1-2 tbsp butter to taste, melted
- 1 clove of garlic finely minced
- ½ cup cheddar cheese finely shredded
- 1 green onion or a few chives, finely chopped
- Fresh parsley finely chopped
For Dipping:
- Sour cream for serving
- Poblano cream sauce
Instructions
- Preheat the oven to 400 degrees.
- Place the tiny baby potatoes on a small baking sheet. Drizzle with the olive oil and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; toss to coat evenly.
- Roast the potatoes in the oven, tossing halfway through roasting time, for 20-25 minutes, or until tender. Remove from the oven and cool for a few minutes. Side Note: If your potatoes are not the tiny baby ones, they will take longer to roast.
- Using the bottom of a small glass jar, smash each potato until flat.
- Add the minced garlic to the melted butter and mix. Brush the garlic butter evenly over each smashed potato. Season each one with sea salt and freshly cracked black pepper.
- Add a bit of shredded cheese to each smashed potato.
- Place into the oven to bake for 10-15 minutes, or until the cheese is melted and gooey.
- Remove from the oven and top with sliced green onions (or chives) and some chopped parsley.
- Serve with sour cream or poblano cream sauce. Enjoy.
That cheesy topping is bomb!
We like smashed potatoes but I never considered kicking them up like you did these . They look delicious and we’ll try them.