Crispy smashed potatoes aka crash hot potatoes are crispy on the outside and buttery soft on the inside. These potatoes are a delicious side dish or game day party appetizer!
Amp up your regular old smashed potatoes with rosemary, garlic, and extra creamy goat cheese!
Crunchy, crispy, creamy, cheesy, potato-y all mixed together in one perfect bite. Top with a sprinkle of fresh green onions and you won’t be able to walk away from the tray. I’m telling you. These are delicious. The smell wafting from the kitchen will leave your mouth watering.
I’ve been meaning to make these for a while now. My fiance, Travis LOVES potatoes so I try to work them into the menu every few weeks. I’m more of a pasta or rice girl, but I will make an exception for these.
Goat cheese is the perfect addition. That first bite of a hot, crispy, potato mixed with the creamy goat cheese is like a party in your mouth. These potatoes would be a great side dish to any dinner or a fun appetizer at a party.
Prep The Potatoes
Pro tip – Never boil the water first before you add the potatoes. Add the potatoes to salted lukewarm water in the pot and bring them to a boil together. They will cook evenly this way! Otherwise, the potatoes will be soft on the outside and firm on the inside if you add them directly to boiling water.
Preheat the oven to 450 degrees.
Boil the potatoes until soft enough to stick with a fork. Remove from the pot and place on a paper towel-lined plate to let the water run off. Drizzle 1-2 Tbsp of olive oil over a large baking tray and add the potatoes.
Get out your masher and smash away! You want them slightly mashed down but try to keep them from completely breaking apart, so be gentle. You just want the top broken apart but keep the bottom intact.
After you mashed each potato, use a brush to coat each potato with olive oil. Try to get into all the cracks and crevices. The olive oil will help all the craggy edges to get super crispy and crunchy.
Exactly how you want it!
Sprinkle each potato with salt, pepper, rosemary, and garlic powder. Put into the oven for 15 minutes. Remove and add crumbles of goat cheese to each potato. Now, put the tray back into the oven so the cheese will melt into the potato cracks, the flavors will meld and the skin will get even crispier. By the way, your kitchen is smelling like heaven right now.
By the way, your kitchen should be smelling like heaven right now.
Cook for another 5 minutes. Check to see if the cheese is bubbly, starting to brown and the tips of the potatoes are brown too. If not, cook for another 5 minutes. Th smashed potatoes took about 25 minutes total to get as crispy as I wanted. When you take the tray out, sprinkle the green onions over the top. I like to do it while it still hot so they get stuck in the melted cheese. Try to restrain yourself, they will burn you if you try to taste it now! Believe me, I speak from experience.
Th smashed potatoes took about 25 minutes total to get as crispy as I wanted them to be. When you take the tray out, sprinkle the green onions over the top. I like to do it while it still hot so they get stuck in the melted cheese. Try to restrain yourself, they will burn you if you try to taste it now! Believe me, I speak from experience.
Try to restrain yourself, they will burn you if you try to taste it now! Believe me, I speak from experience. But it was oh so worth it. Yummmmm.
Look at those perfect craggy, crusty edges. If I could go back in time, I would have added even more goat cheese. Those flavors really compliment each other. Plus, who wouldn’t like more cheese?
I had planned on making these in the afternoon so I could take pictures of them with natural light and then warming them up for a side dish for dinner but they didn’t make it to dinner. We devoured the whole tray as soon as I finished taking pictures of them!
Boy, were they delicious. I can’t wait to make them again with extra goat cheese!
- 12 small red potatoes
- 3 T olive oil
- ¼ tsp sea salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp dried rosemary
- 4 oz goat cheese
- ¼ cup green onions, sliced
- Preheat the oven to 450 degrees.
- Add the potatoes to a pot full of salted lukewarm water. Bring to a boil for 15-20 minutes or until soft enough to pierce with a fork.
- Remove potatoes and lay on a paper towel lined plate to drain.
- Put potatoes on the tray, leave 1-2 inches between each one. Drizzle olive oil over all the potatoes and rub each one to make sure the olive oil coats the whole potato evenly.
- Use the masher to lightly mash each potato.
- Use a brush to coat each potato with olive oil. Get in all the cracks and crevices!
- Sprinkle salt, pepper, garlic powder, & rosemary over each potato.
- Put tray into the oven, cook 15 minutes. Remove.
- Add crumbled pieces of goat cheese to each potato and put back into the oven for 5-10 more minutes. When cheese is bubbly and the potatoes and browned and crispy, they're ready!
- Remove from oven and sprinkle sliced green onions over the whole tray.
I love these smashed potatoes with goat cheese! What cheese would you add? Let me know in the comments!
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