Crispy Crushed Potatoes with Melted Raclette

There’s something magical about the combination of crispy, golden potatoes and a blanket of molten Swiss Raclette cheese. This dish is pure Alpine comfort — earthy, nutty cheese dripping over crunchy spuds, with the bright tang of pickled onions and cornichons cutting through the richness.

It’s simple enough for a weeknight, yet impressive enough for a cozy dinner party. And the best part? It comes together in under an hour with just a handful of ingredients.

This recipe takes humble baby potatoes and transforms them into a show-stopping side or main. The potatoes are boiled until just tender, crushed to create craggy surfaces, then roasted at high heat until they’re shatteringly crisp.

A generous layer of Swiss Raclette cheese is melted under the broiler until it blisters and browns, then scraped directly over the potatoes. The result is a dish that’s equal parts indulgent and satisfying. Serve it as a hearty vegetarian main or as a luxurious side to roasted meats.

Ingredients

Why this recipe works

Boiling the potatoes first ensures they cook through evenly, while crushing them creates more surface area for crisping.

The irregular edges catch the heat and turn golden and crunchy, while the interiors stay fluffy and tender. This two-step method — boil then roast — is the key to getting that perfect contrast of textures.

Raclette cheese is specifically designed for melting; its high fat content and creamy texture make it ideal for this dish.

Broiling at a high temperature causes the cheese to bubble and blister, developing a rich, nutty flavor that pairs beautifully with the crispy potatoes. The tangy pickles provide a bright counterpoint that balances the richness.

Notes and substitutions

Baby Charlotte potatoes are ideal here because they’re waxy and hold their shape well. If you can’t find them, look for other small waxy varieties like Yukon Gold or red potatoes. Duck fat adds a luxurious flavor and helps achieve extra crispiness, but olive oil works just as well for a lighter option.

Raclette cheese is available at most well-stocked grocery stores or specialty cheese shops. If you can’t find it, Gruyère or fontina make excellent substitutes. The pickled pearl onions and cornichons are traditional accompaniments, but you could also use capers or sliced gherkins.

• duck fat: olive oil or melted butter for a different flavor
• baby Charlotte potatoes: other waxy baby potatoes like Yukon Gold or red potatoes
• Swiss Raclette cheese: Gruyère or fontina for a similar melt
• pickled pearl onions: sliced shallots quick-pickled in vinegar

Equipment

• Large pot
• Colander
• Baking sheet
• Potato masher or fork
• Broiler-safe skillet or baking dish