Crispy Smashed Potatoes with Melty Raclette Cheese Skillet

This one-skillet dish turns humble potatoes into a showstopper. Smashed golden potatoes are pan-fried in foaming garlic-rosemary butter until shatteringly crisp, then buried under a thick layer of Alpine Raclette cheese that melts into a bubbling, gooey blanket.

Scallions and flaky salt cut through the richness, and every pull reveals a long, cheese stretch. Serve it straight from the cast iron skillet for a dramatic, comforting meal or side that feels both rustic and indulgent.

Crispy smashed potatoes meet molten Raclette cheese in this skillet-centric recipe. The potatoes are boiled until tender, smashed flat, then fried in butter with garlic and rosemary until their edges are deeply golden and crunchy.

A generous pile of shredded Raclette cheese is scattered on top and melted under a lid until it turns into a luscious, pull-apart layer. Finished with scallions and flaky salt, this dish is made to be shared straight from the pan. It is a perfect centerpiece for a casual dinner or a standout side for a gathering.

Ingredients

Why this recipe works

Boiling the potatoes before smashing ensures they are fully cooked and creamy inside, while the smashing creates more surface area for browning.

Pan-frying in foaming butter with garlic and rosemary builds a deeply savory crust that contrasts with the soft interior. The high heat of a cast iron skillet gives the potatoes a shatteringly crisp exterior that holds up under the melted cheese.

Raclette cheese is the ideal melting cheese for this dish. Its semi-soft texture and high fat content make it melt into a smooth, stretchy, and slightly nutty layer without becoming greasy or stringy.

Covering the skillet briefly traps steam and allows the cheese to melt evenly, creating a bubbling blanket that clings to every potato. The result is a harmonious balance of crispy, creamy, and molten textures.

Notes and substitutions

Choose golden potatoes like Yukon Gold for their buttery flavor and ability to hold their shape when smashed. Avoid russets, which are too starchy and may fall apart. Fresh rosemary and garlic are essential for the aromatic butter; do not skip them. Alpine Raclette cheese is available at many supermarkets or cheese counters; if unavailable, Gruyère or fontina are good substitutes.

A cast iron skillet is recommended for even heat and maximum crispness. If using a nonstick skillet, reduce the heat slightly to prevent burning. The recipe can be scaled up or down easily. For extra crispness, let the boiled potatoes steam dry for a few minutes before smashing. The dish is best served immediately, as the cheese will set and lose its stretch as it cools.

• Alpine Raclette cheese: Gruyère or fontina can replace Raclette; both melt well and have a nutty, savory profile, though the flavor will be less pungent.
• Golden potatoes: Red potatoes or Yukon Gold work; avoid russets as they are too starchy and may fall apart when smashed.
• Fresh rosemary: Dried rosemary (use 1 tsp) or fresh thyme can be used; if using dried, add it with the butter so it softens.
• Unsalted butter: Salted butter can be used, but reduce or omit the flaky salt finish to avoid oversalting.

Equipment

• Large pot for boiling potatoes
• Colander
• Box grater
• 12-inch cast iron skillet
• Chef's knife
• Cutting board
• Spatula
• Measuring spoons