Crispy Crushed Potatoes with Melted Raclette Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, make sure they are completely dry before tossing with fat. After boiling, spread them on a baking sheet and let them steam for a few minutes.

Use a light hand when crushing — you want them flattened but still in one piece, not broken into bits. And don’t skimp on the salt and pepper; the potatoes need good seasoning to stand up to the rich cheese.

If you have a raclette grill, you can use it to melt the cheese tableside for a fun, interactive meal. Otherwise, a broiler works perfectly.

To make this dish ahead, roast the potatoes up to a day in advance, then reheat them in a hot oven before adding the cheese and broiling. The pickles can be prepared several days ahead and stored in the fridge.

Variations

• Herb Topping: Add a sprinkle of fresh thyme or rosemary to the potatoes before roasting for an aromatic twist. The herbs pair beautifully with the nutty Raclette.
• Spicy Kick: Drizzle with a little hot honey or sprinkle with red pepper flakes before serving for a sweet-heat contrast to the rich cheese.
• Add Bacon: For a non-vegetarian version, scatter cooked, crumbled bacon over the potatoes before adding the cheese. The smoky flavor complements the Raclette beautifully.
• Use Different Cheese: Swap the Raclette for Gruyère, fontina, or even a sharp cheddar for a different flavor profile. All melt well and will still be delicious.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Not recommended; the texture of the potatoes and cheese will suffer.

Reheat

Reheat in a 400°F (200°C) oven for 8-10 minutes, or until hot and crispy.

Store any leftover potatoes and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven until hot and crispy, about 10 minutes. The texture will soften slightly but still be delicious.

The potatoes can be boiled and crushed up to 24 hours in advance. Keep them in the fridge in an airtight container, then toss with fat and seasonings just before roasting. The pickled onions and cornichons can be prepared up to a week ahead.

Serving ideas

Serve this dish as a hearty vegetarian main with a simple green salad to balance the richness.

It also makes a fantastic side to roasted chicken, steak, or sausages. The melted cheese is the star, so make sure to serve it hot and straight from the broiler.

For a more casual gathering, set out the roasted potatoes and a bowl of melted Raclette alongside bowls of pickles, and let everyone build their own plates.

This dish is best enjoyed immediately, but any leftovers can be reheated gently in the oven.

Frequently asked questions

Recipe card

Crispy Crushed Potatoes with Melted Raclette

Prep 10 minCook 40 minTotal 50 minServes 4

Ingredients

• 600 g baby Charlotte potatoes
• Sea salt, to taste
• 3 tbsp duck fat or olive oil
• Cracked black pepper, to taste
• 200 g sliced Swiss Raclette cheese
• Pickled pearl onions, for serving
• Cornichons, for serving

Instructions

1. Place the baby Charlotte potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 minutes, until tender when pierced with a knife. Drain well and let cool just enough to handle. On a baking sheet, gently crush each potato with a potato masher or the bottom of a glass until about 1.5 cm thick. Drizzle with duck fat or olive oil and season with sea salt and cracked black pepper, turning to coat evenly.
2. Heat the oven to 450°F (230°C). Arrange the crushed potatoes in a single layer on the baking sheet. Roast for 25 minutes, flipping halfway through, until the edges are deeply golden and crispy.
3. Preheat the broiler to 500°F (260°C). Arrange the roasted potatoes in a single layer in a broiler-safe skillet or baking dish. Lay the sliced Swiss Raclette cheese over the top, covering the potatoes evenly. Place under the broiler for 3-5 minutes, until the cheese is melted, blistered, and bubbling.
4. Remove from the broiler and immediately scrape the molten cheese and potatoes onto serving plates. Top with pickled pearl onions and cornichons. Serve hot, letting the cheese stretch with each forkful.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

38 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.