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

Tips for success

For the crispiest potatoes, make sure they are thoroughly dried after boiling. Any excess moisture will steam the potatoes and prevent browning.

After smashing, let them sit on a wire rack for a few minutes to air-dry. Use a heavy cast iron skillet and preheat it properly before adding the butter, ensuring a good sear.

To get a perfect cheese pull, use high-quality Raclette cheese that is freshly grated. Serve the dish immediately after adding the toppings; the cheese will remain stretchy for only a few minutes.

For a more intense garlic flavor, add a pinch of garlic powder to the butter as well. If the cheese begins to brown too quickly, cover the skillet and reduce the heat.

Variations

• Herb Swap: Replace rosemary with fresh thyme or sage for a different aromatic profile. Use the same amount and add it with the butter. The potatoes will still be fragrant and savory.
• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped fresh chili to the garlic-rosemary butter for a subtle heat. The spice cuts through the richness of the cheese.
• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and scatter over the melted cheese along with the scallions. This adds a smoky, salty crunch that pairs well with the Raclette.
• Vegetable Boost: Add a handful of sautéed mushrooms or caramelized onions to the skillet before adding the cheese. The earthy flavors complement the Alpine cheese nicely.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore some crispness.

Freezer

Not recommended for freezing, as the texture of the potatoes and cheese will degrade. Best enjoyed fresh.

Reheat

Reheat leftovers in a cast iron skillet over medium heat with a little butter, or in a 350°F (175°C) oven for 10 minutes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes may lose their crispness, but they will still taste delicious.

To reheat, place them in a skillet over medium heat with a little butter, or in a 350°F (175°C) oven until warmed through. The cheese will re-melt, though it may not be as stretchy as the first time.

The potatoes can be boiled and smashed up to a day ahead. Store them in the refrigerator in a sealed container. When ready to cook, pat them dry and proceed with the pan-frying and cheese melting. The cheese can also be grated in advance and kept refrigerated. This makes the final cooking process quick and easy.

Serving ideas

Serve this dish straight from the skillet while the cheese is bubbling and stretchy. It works beautifully as a main course with a simple green salad, or as a side alongside roasted meats or sausages. For a rustic presentation, place the skillet on a trivet in the center of the table and let everyone dig in with forks.

The contrast of crispy potatoes and molten cheese is indulgent, so pair it with something fresh and light, like a crisp white wine or a citrusy vinaigrette-dressed salad.

Scallions and flaky salt add a bright finish, but additional black pepper or a drizzle of honey can also complement the nutty cheese. Enjoy it hot, because the cheese will set as it cools.

Frequently asked questions

Recipe card

Crispy Smashed Potatoes with Melty Raclette Cheese Skillet

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 4

Ingredients

• 1 1/2 lb golden potatoes (such as Yukon Gold)
• 2 tbsp fresh rosemary, minced
• 4 cloves garlic, minced
• 8 oz Alpine Raclette cheese, grated
• 4 tbsp unsalted butter
• 3 scallions, thinly sliced
• flaky sea salt, for finishing, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

30 g

Fat

24 g

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