Ingredients
- 1 1/2 lbs baby Yukon Gold or red potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder or onion powder (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp green onions or chives, sliced
- Optional: butter, ranch dressing, or hot sauce for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and cool slightly.
- Place potatoes on the baking sheet. Gently smash each with the bottom of a glass or potato masher.
- Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Bake for 20–25 minutes until golden and crispy.
- Top with cheddar cheese, then bake 5 more minutes until cheese is melted.
- Serve warm with sour cream and green onions, plus optional toppings if desired.
Notes
- Make a spicy version with pepper jack cheese and sriracha drizzle.
- Add sautéed mushrooms or caramelized onions for extra flavor.
- Try buffalo-style with blue cheese crumbles and hot sauce.
- Smash with butter instead of oil for extra richness.
- Best reheated in the oven at 375°F to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 3–4 potatoes)
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
