Crispy Smashed Potatoes with Molten Raclette Cheese Step-by-step instructions

Before you start

Start by gathering all the ingredients. Boil the potatoes until fork-tender, then drain and let them cool slightly. While the potatoes are cooking, mince the rosemary and garlic, grate the raclette cheese, and chop the scallions.

Have the butter, flaky salt, and a large cast iron skillet ready. The potatoes should be smashed just before frying to prevent them from drying out.

Instructions

Boil, Smash, and Prep

1. 1Boil and Smash the Potatoes
   Place the golden potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain well and let cool slightly until easy to handle. On a cutting board, use the broad side of a chef's knife to gently smash each potato flat, keeping the pieces intact.
   Look for Potatoes are tender enough to smash but still hold their shape.
   Tip Smash gently to avoid breaking the potatoes into too many pieces.
2. 2Mince the Aromatics
   Mince the fresh rosemary and garlic cloves finely. Set them aside together.
   Look for The rosemary and garlic are finely minced and ready to use.
   Tip Keep the garlic and rosemary together so they can be added to the pan at the same time.
3. 3Grate the Raclette Cheese
   Grate the raclette cheese on a box grater into a fresh pile. Set aside.
   Look for The cheese is grated into fluffy shreds.
   Tip Grate the cheese just before using for the best melting quality.

The potatoes are boiled until tender and smashed flat, with the rosemary, garlic, and cheese prepped and ready. The kitchen smells of fresh herbs, and the potatoes are waiting to be fried.

Crisp and Melt

4. 4Pan-Fry the Smashed Potatoes
   In a large cast iron skillet over medium-high heat, melt the butter until it foams. Add the smashed potatoes in a single layer. Cook without moving them until the bottoms are deeply golden and crispy, about 5 to 7 minutes. Flip and cook the other side until equally crisp and golden.
   Look for The potatoes are shatteringly crisp and golden brown on both sides.
   Tip Resist the urge to stir; let the potatoes develop a crust before flipping.
5. 5Add the Garlic and Rosemary Butter
   Add the minced rosemary and garlic to the skillet with the crispy potatoes. Stir and toss for 1 to 2 minutes until fragrant, coating the potatoes evenly with the garlic-rosemary butter.
   Look for The kitchen smells of garlic and rosemary, and the potatoes are coated in the butter.
   Tip Do not let the garlic burn; keep it moving in the hot pan.
6. 6Blanket with Raclette Cheese
   Sprinkle the grated raclette cheese evenly over the hot potatoes. Let it melt and bubble until the cheese is fully molten and slightly browned in spots, about 3 to 5 minutes.
   Look for The cheese is bubbling and molten, with golden patches.
   Tip If the cheese is not melting quickly, cover the skillet for a minute to trap the heat.

The potatoes are golden and shatteringly crisp, coated in garlic-rosemary butter. The cheese is bubbling and molten, with a few golden spots.

The aroma is rich, buttery, and savory. Take a moment to check the color, texture and aroma before you move on to the next step.

Finish and Serve

7. 7Finish and Serve
   Scatter the chopped scallions and flaky sea salt over the bubbling cheese. Pull a portion of the cheesy potatoes with a spatula, letting the cheese stretch, and serve directly from the skillet.
   Look for The cheese stretches as you pull, and the top is scattered with fresh scallions and salt.
   Tip Serve immediately while the cheese is still molten and stretchy.

The dish is topped with scallions and flaky salt, and the cheese stretches as you pull a portion. The skillet is rustic and inviting, ready to be served immediately. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is not boiling the potatoes long enough, resulting in hard centers that do not smash well. Make sure they are fork-tender. Another is overcrowding the skillet—if the potatoes overlap, they will steam instead of crisp.

Cook them in a single layer, in batches if necessary. Also, do not move the potatoes too early when frying; let them form a crust before flipping. Finally, do not add the cheese too early, or it may burn before the potatoes are fully crisp.

How to tell it’s done

The dish is done when the potatoes are deeply golden and crispy on both sides, and the cheese is fully melted and bubbling, with some golden-brown spots on top. The cheese should be molten and stretchy when you pull a portion.

If you are using a thermometer for the potatoes (though not required), they are already cooked through from boiling. The final texture should be a contrast of crunchy edges and creamy, gooey cheese.