Crispy Smashed Potatoes with Molten Raclette Cheese Tips, FAQ & printable recipe

Tips for success

For extra crispiness, make sure the potatoes are thoroughly dried after boiling and before frying. Any excess moisture will cause them to steam rather than crisp.

Also, use a heavy skillet like cast iron, and preheat it properly before adding the butter and potatoes. The foaming butter indicates the right temperature for frying.

When smashing the potatoes, use the broad side of a chef's knife and press down gently. If the potatoes are too hot, let them cool for a few minutes. You can also use a potato masher or a flat-bottomed glass. The goal is to flatten them to about 1/2-inch thick without breaking them into pieces.

Variations

• Herb Swap: Substitute the rosemary with thyme or sage for a different herbal note. Use the same amount, finely minced, and add it with the garlic for a fragrant finish.
• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of hot honey over the finished dish for a sweet-spicy contrast. This adds a new layer of flavor without overpowering the cheese.
• Bacon Topping: Crumble cooked bacon over the top before serving for an extra savory, smoky crunch. The saltiness of the bacon pairs beautifully with the creamy raclette.
• Vegetable Addition: Toss in some sautéed mushrooms or caramelized onions with the potatoes before adding the cheese. This adds an earthy depth and makes the dish more substantial.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will lose their crispness but can be reheated in a skillet.

Freezer

Freezing is not recommended as the potatoes will become mushy and the cheese will separate upon thawing.

Reheat

Reheat leftovers in a cast iron skillet over medium heat, flipping occasionally, until the potatoes are hot and the cheese is melted again.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The crispy texture will soften, but the flavors will remain.

To reheat, place the potatoes in a skillet over medium heat until warmed through and the cheese is melted again. Avoid microwaving, as it will make the potatoes soggy.

You can boil and smash the potatoes up to a day in advance. Store them in the refrigerator in an airtight container. When ready to cook, pat them dry and proceed with the recipe.

The garlic-rosemary butter can also be prepared ahead of time and refrigerated, but it is best to add it fresh for maximum flavor.

Serving ideas

Serve this dish directly from the skillet while the cheese is still molten and stretchy. It is perfect as a main course for a casual dinner, or as a decadent side for grilled meats or a green salad.

To serve, use a spatula to lift out portions, letting the cheese pull into long strands. The contrast of crispy potatoes and gooey cheese is best enjoyed immediately.

For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. You can also add a sprinkle of black pepper or a drizzle of honey for a touch of sweetness. This dish is meant to be shared, so place it in the center of the table and let everyone dig in.

Frequently asked questions

Recipe card

Crispy Smashed Potatoes with Molten Raclette Cheese

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 2 lb golden potatoes
• 2 tbsp fresh rosemary, minced
• 4 cloves garlic, minced
• 12 oz Alpine raclette cheese, grated
• 4 tbsp unsalted butter
• 1/4 cup chopped scallions
• flaky sea salt, for finishing, to taste

Instructions

1. 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.
2. Mince the fresh rosemary and garlic cloves finely. Set them aside together.
3. Grate the raclette cheese on a box grater into a fresh pile. Set aside.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

35 g

Fat

30 g

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