Crispy Smashed Potatoes with Melty Raclette Cheese Skillet Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Wash the potatoes and place them in a large pot. Mince the rosemary and garlic, grate the Raclette cheese, and slice the scallions. Have the butter and flaky salt within reach.

Preheat the cast iron skillet over medium-high heat while the potatoes boil. Make sure the potatoes are fork-tender but not falling apart. Smash them gently to keep the pieces intact, and pat them dry with a clean towel to promote crispness.

Instructions

Boil and Smash

1. 1Boil and smash the potatoes
   Place the golden potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15 to 20 minutes. Drain well and let cool just until handleable. On a cutting board, use the broad side of a chef's knife to gently smash each potato flat, keeping the pieces intact. Set aside.
   Look for Potatoes are fork-tender and have slightly split skins; they smash easily without crumbling.
   Tip Do not overboil or the potatoes will fall apart when smashed. Letting them steam dry for a few minutes helps crispness.
2. 2Prep the aromatics and cheese
   Mince the fresh rosemary and garlic finely. Grate the Raclette cheese on the large holes of a box grater into a fresh pile. Thinly slice the scallions and set aside. Have the flaky sea salt ready for the finish.
   Look for Rosemary and garlic are minced; cheese is grated and fluffy; scallions are sliced.
   Tip Grate the cheese just before using so it melts smoothly without clumping.

At the end of this phase, the potatoes should be fork-tender but still intact. They are gently smashed into flat, craggy rounds that will crisp up nicely in the skillet. The aromatics are minced and the cheese is grated, ready for the next step.

Fry and Melt

3. 3Pan-fry in garlic-rosemary butter
   Heat a 12-inch cast iron skillet over medium-high heat. Add the butter and let it melt and foam. Stir in the minced garlic and rosemary, cooking for 30 seconds until fragrant. Carefully place the smashed potatoes in a single layer, cut-side down. Cook without moving for 4 to 5 minutes until the bottoms are deeply golden and crisp. Flip and cook the other side for another 4 to 5 minutes until shatteringly crisp.
   Look for The potatoes sizzle in foaming butter; edges turn deep golden brown and crisp.
   Tip Do not overcrowd the pan; cook in batches if needed. Resist moving the potatoes too soon to allow a crust to form.
4. 4Blanket with Raclette cheese
   Reduce the heat to low. Evenly scatter the grated Raclette cheese over the hot potatoes. Cover the skillet with a lid or a baking sheet for 2 to 3 minutes, until the cheese is fully melted and bubbling. The cheese should be molten and stretchy, not browned.
   Look for Cheese melts into a smooth, bubbling blanket; edges may crisp slightly.
   Tip Covering traps steam and helps the cheese melt evenly. Watch closely to avoid overbrowning.

The potatoes are sizzling in foaming butter, turning deep golden and crisp. The garlic and rosemary are fragrant. After adding the cheese, it melts into a bubbling, smooth layer that stretches when lifted.

Finish and Serve

5. 5Finish and serve
   Remove the skillet from the heat. Scatter the sliced scallions and a pinch of flaky sea salt over the bubbling cheese. Use a spatula to lift a portion, pulling a long, crispy cheese stretch. Serve immediately from the skillet while the cheese is molten and the potatoes are crisp.
   Look for Cheese stretches as you lift; scallions and salt add color and crunch.
   Tip Serve straight from the skillet for the most dramatic effect. The cheese will set as it cools, so eat right away.

The skillet is topped with scallions and flaky salt. The cheese is molten and stretchy, and the potatoes remain crisp. Serve immediately to enjoy the full effect. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is boiling the potatoes too long, causing them to fall apart when smashed.

Another is overcrowding the skillet, which steams the potatoes instead of crisping them. Do not move the potatoes too soon when frying; let them develop a crust before flipping.

Grate the cheese fresh rather than using pre-shredded, which often contains anti-caking agents that affect melting. Finally, do not skip the lid when melting the cheese—it helps it melt evenly without burning.

How to tell it’s done

The potatoes are done when they are deeply golden and crispy on both sides, with a shatteringly crisp exterior. The cheese should be fully melted and bubbling, with a smooth and stretchy texture.

If using a food thermometer, the internal temperature of the potatoes should be at least 165°F (74°C), though they are fully cooked after boiling and frying. The cheese should be molten and pull away in long strands when lifted with a spatula.