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

Tips for success

To ensure maximum crispiness, let the boiled potatoes steam dry for a few minutes before smashing. This removes excess moisture, allowing the butter to crisp the surface rather than steam it.

Also, use a heavy skillet and preheat it well before adding the butter—this helps achieve a deep golden crust without sticking.

When smashing the potatoes, use the broad side of a knife and press gently to flatten them to about 1/2-inch thick. If they break apart, that's fine; the craggy edges will become extra crispy.

For even browning, make sure the potatoes are in a single layer and not overcrowded. If your skillet is too small, cook them in batches to avoid steaming.

Variations

• Herb Butter Variation: Swap the rosemary for fresh thyme or sage. Use 1 tablespoon of each, minced, and add them to the butter along with the garlic. The earthy herbs will complement the cheese beautifully.
• Spicy Kick: Add a pinch of red pepper flakes or a minced fresh chili to the butter when cooking the garlic. The heat cuts through the richness of the cheese and adds a pleasant contrast.
• Bacon Topping: Cook 4 slices of bacon until crispy, crumble, and sprinkle over the potatoes before adding the cheese. The smoky, salty crunch pairs perfectly with the molten raclette.
• Vegetable Addition: Toss in a handful of halved Brussels sprouts or green beans with the potatoes during the last few minutes of frying. They'll crisp up and add color and texture to the dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.

Freezer

Freeze the cooked, cooled potatoes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftovers in a skillet over medium heat with a little butter or oil until hot and crispy, about 5 minutes per side.

Leftover crispy smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a skillet over medium heat with a little butter or oil to restore crispiness. The cheese will re-melt and become gooey again. Avoid microwaving, as it will make the potatoes soggy.

The potatoes can be boiled and smashed a day ahead. Store them in the refrigerator, covered, and bring them to room temperature before frying. You can also shred the cheese and mince the aromatics in advance. When ready to serve, simply pan-fry the potatoes and proceed with the recipe.

Serving ideas

Serve these crispy smashed potatoes directly from the skillet for a dramatic, rustic presentation. The bubbling cheese and sizzling butter make it a showstopper. It's perfect as a hearty side dish alongside grilled meats or roasted chicken, or as a vegetarian main course with a simple green salad on the side.

For a fun twist, set out small bowls of extra toppings like crispy bacon bits, pickled onions, or a drizzle of hot honey.

The potatoes are best enjoyed hot and fresh, when the cheese is at its most stretchy and the potatoes are at their crispiest. Pair with a crisp white wine or a light beer to balance the richness.

Frequently asked questions

Recipe card

Crispy Smashed Potatoes with Molten Raclette Cheese

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 2 lb small gold potatoes
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, minced
• 8 oz raclette cheese, shredded
• 3 scallions, chopped
• flaky sea salt, for serving

Instructions

1. 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.
2. While the potatoes cook, mince the garlic and fresh rosemary. Keep them together in a small bowl. Set aside.
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. Cook without moving for 4-5 minutes, then flip and cook the other side until deeply golden and crispy, about 4-5 more minutes.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

35 g

Fat

26 g

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