Crispy Smashed Potatoes with Molten Raclette Cheese

This is the potato dish that turns a simple side into the main event. Golden smashed potatoes are pan-fried in foaming garlic-rosemary butter until shatteringly crisp, then blanketed with a generous pile of Alpine raclette cheese that melts into a molten, bubbling layer.

Finished with fresh scallions and flaky sea salt, it's a rustic, one-skillet meal that begs to be pulled apart and shared straight from the pan. The contrast of crunchy edges and creamy, salty cheese makes every bite irresistible.

Smashed potatoes have long been a favorite for their maximized crispy surface area, but when you add a blanket of molten raclette cheese, they become something truly special. This recipe starts with golden potatoes boiled until tender, then smashed flat and pan-fried in butter infused with rosemary and garlic until each edge is deeply golden and crisp.

A thick layer of grated raclette cheese is scattered over the hot potatoes and left to bubble until it turns into a gooey, stretchy topping. The result is a skillet full of contrasting textures and rich, savory flavors that feel both rustic and indulgent.

Ingredients

Why this recipe works

The method of boiling then smashing the potatoes ensures they are cooked through and have a fluffy interior, while the broad, flattened surface area allows maximum contact with the hot skillet.

This creates an exceptional amount of crispy, golden crust compared to regular roasted or fried potatoes. The foaming butter adds richness and helps conduct heat evenly, while the garlic and rosemary infuse the fat, flavoring every nook and cranny of the potatoes.

Raclette cheese is chosen for its exceptional melting properties—it becomes creamy and molten without turning greasy or stringy. Its nutty, slightly pungent flavor pairs beautifully with the earthy potatoes and aromatic herbs.

The cheese is grated so it melts quickly and evenly, blanketing the potatoes in a smooth, luxurious layer. Finished with scallions for freshness and flaky salt for crunch, this dish balances richness with brightness.

Notes and substitutions

Golden potatoes, such as Yukon Gold, are ideal because they hold their shape when boiled and have a buttery flavor. You can also use red potatoes. Avoid russets, as they are too starchy and may fall apart during smashing. The potatoes should be boiled until fork-tender but not falling apart, then drained and cooled briefly so they are easy to handle.

Raclette cheese is available at many grocery stores, especially those with a good cheese section. If you cannot find it, Gruyère or Fontina are excellent substitutes that melt similarly. Use a box grater to shred the cheese finely, which helps it melt quickly and evenly. A cast iron skillet is ideal for achieving a deep, even crispiness, but any heavy-bottomed skillet will work.

• golden potatoes: Yukon Gold or red potatoes work well; avoid russets as they are too starchy and may fall apart.
• Alpine raclette cheese: Gruyère or Fontina can be substituted for a similarly nutty, melting cheese.
• fresh rosemary: Thyme or sage can be used in place of rosemary for a different herbal note.

Equipment

• Large pot for boiling potatoes
• Colander
• Chef's knife
• Box grater
• Large cast iron skillet
• Spatula
• Cutting board