These Smashed Potato Bites are the perfect side to your favorite protein, casserole, or vegetables. They're crispy, crunchy, and full of savory and cheesy flavors!
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Cheesy and Savory Smashed Potato Bites
Potatoes are always a go-to side dish in my house because they pair so well with all sorts of recipes! Meat, fish, vegetables, casseroles, you name it—a side of potatoes really helps fill out your meal. And there are so many ways to prepare them!
These Smashed Potato Bites are a crispy, crunchy, and cheesy way to prep potatoes—and are also super easy to make, eat, and enjoy. All you have to do is boil some petite potatoes, smash them with a glass or jar, sprinkle with seasoning, and bake! You can even customize them to your liking with your favorite seasonings and toppings. They'll also taste great with your favorite dipping sauce!
This recipe utilizes flavors from fresh thyme, savory cheeses, and this New Bae seasoning I've been loving. It tastes similar to Old Bay seasoning, but with a little more kick.
Add these Smashed Potato Bites to this week's dinner line-up or prep a bunch as part of your meal prep routine. Either way, I really think you're gonna love them!
Smashed Potato Bites Ingredients
Potatoes: I used a 24 oz bag of petite medley potatoes. Small potatoes work best here. Large ones will be difficult to smash!
Extra Virgin Olive Oil: We will use this to grease our baking sheet and add some flavor to the potatoes. You could also use cooking spray.
Parmesan Cheese: I love the savory taste of this cheese. It tastes so good shredded up on top of the potatoes!
Gouda Cheese: The ultimate cheesy combo paired with the parmesan! However, if you don't like gouda, you could use another cheese like cheddar or provolone.
Thyme: Such good earthy flavor. Tastes great with the potatoes!
Pepper: A little bit of bitterness helps balance everything out.
New Bae Seasoning: I love this seasoning from Primal Palate. It contains Himalayan pink salt, paprika, celery, black pepper, ancho chili powder, cayenne, cardamom, allspice, mace, and bay leaves. But all you need to know is that it tastes amazing! 😜
Kitchen equipment you'll need
To make these Smashed Potato Bites, you will need a large sauce pot, strainer, baking sheet, cheese grater, mason jar, and measuring cups and spoons. You may also want to grab a cutting board.
How to make the best Smashed Potato Bites
- Preheat oven to 350°F.
- Add 5 cups of water to a large sauce pot and turn to high heat. Boil.
- Carefully add 1 bag of washed petite medley potatoes to the boiling water. I used a 24oz bag from Kroger. Then, boil the potatoes for 10-12 minutes.
- While the potatoes are boiling, shred the parmesan and gouda cheese if not already shredded.
- Drain the water from the potatoes and then place them on a greased baking sheet. If they are too slippery, you can also transfer the potatoes to a clean cutting board.
- Using the bottom of a mason jar, press firmly on the potatoes to "smash" them.
- Spray the smashed potatoes with cooking oil. Put them on a baking sheet if you transferred them to a cutting board. Then, top with shredded cheese and sprinkle with fresh thyme, new bae seasoning, and pepper.
- Bake potatoes for 15-18 minutes or until cheese is melted and potatoes are crispy.
- Broil for 2-3 minutes at 500°F for some extra bubbly cheese.
- Top with desired sauce of choice: balsamic glaze, spicy mayo, or ranch. Sauce really brings these potatoes to the next level!
Helpful Questions about these flavorful smashed potatoes
How do I store these Smashed Potato Bites?
Store them in an airtight container and keep them in the refrigerator. To reheat, put them in the microwave and add more cheese. I also find pairing them with a sauce after reheating to be helpful. It helps alleviate some of the dryness caused by the microwave.
Any tips for success?
Boiling the potatoes before smashing them is essential. Potatoes are naturally dense and firm. We have to boil them so they soften first.
Anything I should watch out for?
If you’re having trouble "smashing" the potatoes, you probably need to let them boil longer. Boiling time will vary depending on their size.
Can I freeze these potatoes?
I don’t suggest freezing these potatoes because they will lose their crispness and likely crumble. You could definitely meal prep these, however, and keep them in the refrigerator for up to 5 days.
How should I serve these potatoes?
These would be a lovely side dish to any protein, or even as a starter to share if you pop some toothpicks in the potatoes. If you’re feeling really dangerous, make my Whipped Feta Dip to dip the crispy potatoes in for a more gourmet appetizer. 😉
What if I can't find medley potatoes?
Any variety of potatoes will work, I just enjoy the color and shape variety in a bag of medley potatoes. Fingerling, red potatoes, Yukon gold, russet, etc. will all be fine. Just make sure you get petite ones!
My potatoes aren't getting crispy. What do I do?
Your broiler will be your friend with this recipe for the last couple of minutes in the oven. Keep an eye on your potatoes when you’re broiling, though, because there’s a fine line between crispy and flat out burnt. Also, make sure you’re using a large baking sheet and spreading your potatoes out. If they’re overlapping, then you won’t get that nice crunch.
Other potato lovin' recipes
Parmesan Carrot Fries with Parmesan Aioli
Healthy Lemon Dill Potato Salad
Smashed Potato Bites Recipe
Equipment
- Large sauce pot
- strainer
- Baking sheet
- cheese grater
- Mason jar
- Measuring cups and spoons
- Cutting board (optional)
Ingredients
- 1 24 oz bag petite medley potatoes
- 1 tablespoon extra virgin olive oil, or cooking spray
- ¼ cup shredded parmesan cheese
- ¼ cup aged gouda cheese
- ½ tablespoon fresh thyme
- 1 teaspoon pepper
- 1 teaspoon New Bae seasoning
Instructions
- Preheat oven to 350°F.
- Add 5 cups of water to a large sauce pot and turn to high heat. Boil.
- Carefully add 1 bag of washed petite medley potatoes to the boiling water. I used a 24oz bag from Kroger. Then, boil the potatoes for 10-12 minutes.
- While the potatoes are boiling, shred the parmesan and gouda cheese if not already shredded.
- Drain the water from the potatoes and then place them on a greased baking sheet. If they are too slippery, you can also transfer the potatoes to a clean cutting board.
- Using the bottom of a mason jar, press firmly on the potatoes to "smash" them.
- Spray the smashed potatoes with cooking oil. Put them on a baking sheet if you transferred them to a cutting board. Then, top with shredded cheese and sprinkle with fresh thyme, new bae seasoning, and pepper.
- Bake potatoes for 15-18 minutes or until cheese is melted and potatoes are crispy.
- Broil for 2-3 minutes at 500°F for some extra bubbly cheese.
- Top with desired sauce of choice: balsamic glaze, spicy mayo, or ranch. Sauce really brings these potatoes to the next level!
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Smashed Potatoes
1 serving (with toppings): 16 grams Carbs | 4 grams Fat | 3 grams Protein
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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I made these as a side to baked salmon and roasted veggies (we love a sheet pan dinner!) and it was the only part of the meal there weren't any leftovers of because we just couldn't get enough. Putting this on my list as a thanksgiving side for sure
I made this for my roommates as a side dish but it could have been a main! Sooo delicious. Love making potato’s anyway but this recipe is one of my favs!!