Cheesy Garlic Smashed Potatoes {New and Improved}

These delicious cheesy garlic smashed potatoes are one of the best side dishes ever! They are made start-to-finish on one sheet pan. So easy!

These new and improved smashed potatoes are one of my go-to side dishes. I mean, how can you go wrong with potatoes + butter + cheese + garlic + bacon, right??

Sheet Pan Smashed Potatoes

This recipe is brilliantly easy (and pretty darn hands off) thanks to the almighty sheet pan.

Here’s how to make them:

1. Scatter small potatoes on a greased half sheet pan, cover with foil, and bake until tender.
2. Smash the taters and season with salt and pepper.
3. Drizzle with garlic butter
4. Top with shredded cheese and bacon.
5. Return to the oven until the cheese is melted and bacon is sizzling.
6. Top with chopped green onions or chives.
7. Serve immediately and prepare to fall immediately in love these potatoes.

A note about the potatoes: any variety of potatoes can be used. Take care not to overcrowd the sheet pan. There should be ample room in between the potatoes. If the pan is too crowded, there won’t be room to smash them.

A Few Additional Tips

• Bacon: fully cooked refrigerated bacon works like a dream in this recipe since it doesn’t require pre-cooking. Just chop it into pieces and scatter across the potatoes. It crisps up in the oven. However, if you don’t have fully cooked bacon, you can use uncooked bacon. Chop it into pieces and cook in a skillet until cooked through but not super crisp (as it will cook a bit more in the oven with the potatoes). Drain the grease before using. 
• Potatoes: rather than baking the potatoes on the sheet pan, you can boil the potatoes in water until tender, drain, and transfer to a half sheet pan to finish the recipe. (I prefer baking them on the sheet pan as it means one less pan to wash!)
• Cheese: I know I harp on the merits of freshly grated cheese a lot (a.l.o.t.). It melts better and is preferable in almost every “grated or shredded cheese” situation. However, in the interest of full disclosure, for this recipe, I often reach for the pre-shredded cheese. Because the potatoes, bacon and cheese crisp up and sizzle a bit in the oven, I’ve found it works just as well as freshly grated cheese.

What to Serve With These Magical Potatoes

Yum, yum, YUM. These cheesy garlic smashed potatoes are SO GOOD.

They are one of my favorite side dishes just for my family…but I also make them all the time when feeding company or taking dinner to other people, because they are always a hit!

They are delicious alongside some of our favorite main dishes:

• Slow Cooker Balsamic Pork
• Grilled Rosemary Ranch Chicken or Lemon Garlic Grilled Chicken
• Smoky Grilled Pork Tenderloin
• The Best Glazed Meatloaf
• Oven-Baked Ribs
• BBQ Chicken Pineapple Skewers
• Braised Brisket with Mushroom
• Monterey Chicken

Cheesy Garlic Smashed Potatoes

Yield: 8 servings

Prep Time: 25 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 20 minutes mins

5 stars (5 ratings)

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Ingredients

• 2 ½ to 3 pounds small potatoes (any variety)
• Salt and pepper, to taste
• 3 tablespoons melted salted butter
• ½ teaspoon garlic powder
• 1 to 2 cups shredded cheddar cheese or a Monterey Jack/Cheddar blend
• 8 slices pre-cooked bacon, chopped (see note to use uncooked bacon)
• 2 to 3 tablespoons finely chopped green onions or chives

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Instructions 

• Preheat oven to 400 degrees F.
• Lightly grease a half sheet pan (large, rimmed baking sheet) and scatter potatoes in an even layer across the pan. There should be plenty of room in between the potatoes. If the sheet pan is too crowded, there won't be room to smash them after they have baked.
• Cover with foil and bake for 40 to 45 minutes until the potatoes are tender when pierced with a knife or fork.
• Use a potato masher to smash the potatoes. Depending on how you want them, you can really lean into it and smash them thin, or you can lightly smash so they potatoes stay thicker.
• Season lightly with salt and pepper. Stir together the melted butter and garlic powder. Drizzle over the top of the potatoes.
• Sprinkle evenly with cheese and bacon. Return to the oven and bake until the cheese is melted and the bacon is sizzling.
• Top with chopped chives or green onions and serve immediately.

Notes

Bacon: the fully cooked refrigerated bacon works like a dream in this recipe since it doesn’t require pre-cooking. Just chop it into pieces and scatter across the potatoes. It crisps up in the oven. However, if you don’t have fully cooked bacon, you can use uncooked bacon. Chop it into pieces and cook in a skillet until cooked through but not super crisp (as it will cook a bit more in the oven with the potatoes). Drain the grease before using. 

Potatoes: rather than baking the potatoes on the sheet pan, you can boil the potatoes in water until tender, drain, and transfer to a half sheet pan to finish the recipe. (I prefer baking them on the sheet pan as it means one less pan to wash!)

Author: Mel

Course: Side Dish

Cuisine: American

Method: Bake

Serving: 1 serving, Calories: 305kcal, Carbohydrates: 25g, Protein: 9g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 42mg, Sodium: 284mg, Fiber: 3g, Sugar: 1g

Recommended Products

Cookie Sheet {Half Sheet Pan}

Potato Masher

Box Grater

Small Metal Spatula

Recipe Source: from Mel’s Kitchen Cafe

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