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

Tips for success

For extra crispiness, press the smashed potatoes with a paper towel to remove as much moisture as possible before frying. The drier the surface, the better the browning.

If you have time, let the smashed potatoes sit on a wire rack for 10 minutes to air-dry. This step makes a noticeable difference in the final texture.

When melting the cheese, keep the heat low and cover the skillet. This traps steam and helps the cheese melt evenly without burning the potatoes.

If you prefer a browned, bubbly top, you can place the skillet under a broiler for 1 to 2 minutes after melting. Watch closely to avoid over-browning.

Variations

• Herb Swap: Replace rosemary with thyme or sage for a different herbal note. Use the same amount, and mince finely. The cheese and potatoes will absorb the new flavor beautifully.
• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped fresh chili along with the garlic for a subtle heat that contrasts with the rich cheese.
• Add Bacon: Crumble cooked bacon over the potatoes before adding the cheese. The smoky, salty crunch pairs perfectly with the molten raclette.
• Vegetable Addition: Tuck in blanched green beans or asparagus spears among the potatoes before adding the cheese. They'll soften in the melting cheese and add color and texture.

Storage and make-ahead

Fridge

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

Freezer

This dish is not suitable for freezing, as the potatoes and cheese will become watery and lose their texture.

Reheat

Reheat leftovers in a skillet over medium heat, covered, for 5 to 7 minutes, or until the cheese melts and the potatoes are crisp again.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat and cover to melt the cheese again. The potatoes will lose some crispness but will still be delicious.

The potatoes can be boiled and smashed 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 pan-frying step. The cheese can also be shredded ahead and kept refrigerated.

Serving ideas

Serve this skillet straight from the pan while the cheese is hot and stretchy. It's perfect as a main course with a simple green salad, or as a decadent side dish alongside grilled meats.

For a crowd, place the skillet in the center of the table and let everyone pull their own cheesy portion.

The dish is best enjoyed immediately, but if you need to hold it, keep it warm in a low oven (200°F) for up to 15 minutes.

The cheese will stay molten, though the potatoes may soften slightly. Garnish with extra scallions and a pinch of flaky salt just before serving.

Frequently asked questions

Recipe card

Crispy Smashed Potatoes with Molten Raclette Cheese Skillet

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 2 lb golden potatoes
• 2 tbsp fresh rosemary, minced
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 12 oz Alpine raclette cheese, shredded
• 3 scallions, chopped
• flaky sea salt, to taste

Instructions

1. Place the golden potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain and let cool slightly. While the potatoes cook, mince the rosemary and garlic, and grate the raclette cheese on a box grater into a pile.
2. When the potatoes are cool enough to handle, place them on a cutting board. Using the broad side of a chef's knife, gently press down on each potato to smash it flat, keeping the pieces in large, uneven chunks. Pat the smashed potatoes dry with paper towels.
3. Heat a large cast iron skillet over medium-high heat. Add the butter and let it foam. Add the minced garlic and rosemary, and cook for 30 seconds until fragrant. Carefully place the smashed potatoes in the skillet in a single layer, cut side down. Cook without moving for 4 to 5 minutes, then flip and cook the other side until both sides are deeply golden and shatteringly crisp.
4. Reduce the heat to low. Sprinkle the shredded raclette cheese evenly over the crispy potatoes. Cover the skillet with a lid or a sheet of foil and cook for 2 to 3 minutes, until the cheese is fully melted and bubbling around the edges.
5. Scatter the chopped scallions and flaky sea salt over the bubbling cheese. Use a spatula to pull out a portion, stretching the melted cheese into long strands. Serve immediately from the skillet while the cheese is molten and the potatoes are crisp.

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.