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

Before you start

Before you start, gather all your ingredients: small gold potatoes, unsalted butter, garlic, fresh rosemary, raclette cheese, scallions, and flaky sea salt.

Shred the raclette cheese with a box grater and set it aside. Mince the garlic and rosemary, and chop the scallions.

Bring a large pot of salted water to a boil. Have your cast iron skillet ready, along with a lid or foil for melting the cheese. This recipe comes together quickly once the potatoes are boiled, so having everything prepared in advance makes the process smooth.

Instructions

Boil and Smash

1. 1Boil and Smash the Potatoes
   Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well and let cool slightly until safe to handle. Use the broad side of a knife to gently smash each potato flat, keeping the pieces intact.
   Look for Potatoes are tender but not falling apart; they smash easily with slight resistance.
   Tip Let the potatoes steam dry for a few minutes after draining to ensure extra crispiness.
2. 2Mince the Aromatics
   While the potatoes cook, mince the garlic and fresh rosemary. Keep them together in a small bowl. Set aside.
   Look for Garlic and rosemary are finely minced and ready to go.
   Tip Mincing them together allows the flavors to meld as they cook.

The potatoes are boiled until tender, then drained and smashed flat. They should be intact but slightly cracked, with a rough surface that will crisp up beautifully. The garlic and rosemary are minced and ready to go. The kitchen smells of fresh herbs and anticipation.

Crisp and Melt

3. 3Pan-Fry in Garlic-Rosemary Butter
   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. Cook without moving for 4-5 minutes, then flip and cook the other side until deeply golden and crispy, about 4-5 more minutes.
   Look for Potatoes are golden brown and crispy on both sides, with butter sizzling around them.
   Tip Don't overcrowd the pan; work in batches if needed to ensure crispiness.
4. 4Blanket with Raclette Cheese
   Reduce the heat to low. Sprinkle the shredded raclette cheese evenly over the hot potatoes. Cover the skillet with a lid or foil and let the cheese melt and bubble for 2-3 minutes, until molten and gooey.
   Look for Cheese is fully melted, bubbling, and slightly browned at the edges.
   Tip If you don't have a lid, use a baking sheet or foil to trap the heat.

The potatoes are sizzling in the foaming butter, turning golden and crisp. The garlic and rosemary perfume the air. The cheese is sprinkled over and begins to melt, creating a bubbling, golden blanket. The skillet is alive with sound and aroma.

Finish and Serve

5. 5Finish and Serve
   Remove the skillet from the heat. Scatter the chopped scallions and flaky sea salt over the bubbling cheese. Pull a portion with a spatula to show the crispy, cheese-stretching finish. Serve directly from the skillet.
   Look for The cheese stretches when pulled, and the potatoes remain crispy underneath.
   Tip Serve immediately while the cheese is hot and stretchy.

The cheese is fully melted and stretchy, the scallions add a fresh green pop, and the flaky salt sparkles on top. When you pull a portion, the cheese stretches dramatically, revealing the crispy potatoes underneath. Serve immediately for the full effect.

Common mistakes

One common mistake is overcooking the potatoes, which can make them fall apart when smashed. Cook them just until fork-tender, then handle gently. Another pitfall is adding the cheese too early—if the heat is too high, the cheese may burn or become greasy.

Keep the heat low when melting the cheese and cover the skillet to trap the heat. Also, avoid moving the potatoes too soon when frying; let them develop a crust before flipping. Finally, don't skip the flaky salt—it adds a necessary contrast to the rich cheese.

How to tell it’s done

The potatoes are done when they are deeply golden and crispy on both sides, with a fluffy interior. The cheese should be fully melted, bubbling, and slightly browned at the edges. When you pull a portion with a spatula, the cheese should stretch in long ribbons.

The internal temperature of the potatoes should be at least 165°F (74°C) if you want to be precise, but visual cues are reliable: crispy edges, molten cheese, and a tempting aroma of garlic and rosemary.