Crispy Smashed Potatoes with Melted Raclette Cheese

Imagine potatoes smashed flat, their edges shattering with crunch as they sizzle in butter and rosemary, then a mound of raclette melting over the top into long, glossy pulls. This dish is built on contrast: crisp and golden underneath, soft and molten on top. It comes together in one cast iron skillet, so you spend more time eating than washing up after dinner.

Smashed potatoes are one of the most satisfying side dishes you can make, and this version turns them into a main event. Baby potatoes are boiled until tender, then flattened on a wooden board so they have plenty of edge to crisp. They are fried in a hot mixture of oil and butter with crushed garlic and fresh rosemary, which perfume the fat and season the potatoes as they cook.

Once the edges are deep golden, a generous heap of freshly grated raclette goes over the top. The cheese melts into the gaps and browns at the edges. The finish is simple: a scatter of thinly sliced green onions and a pinch of flaky salt that cuts through the richness. Serve it straight from the skillet while the cheese is still bubbling.

Ingredients

Why this recipe works

The method works because it combines two textures in a single pan. Boiling first makes the potatoes tender all the way through, so the smashing step only has to shape them and open up their surfaces. Those torn, flattened edges have far more contact with the hot fat than whole potatoes would, which is why they turn so deeply golden and crisp in just a few minutes of frying.

Frying in a mix of oil and butter is the key to the flavor and the color. Oil tolerates the high heat needed for browning, while butter adds nutty, toasted notes and helps the crust brown evenly.

Adding the garlic and rosemary to the fat early lets their aromas infuse the oil, so every bite tastes of them rather than only the cheese on top. The cheese goes on last, over lower heat, so it melts and browns without burning the crust underneath.

Notes and substitutions

Baby potatoes are the best choice here because they are small, waxy and uniform, which makes them easy to smash into even discs. Yukon Gold potatoes work well too; cut larger ones into thick slices before boiling. Avoid very starchy russets, which can fall apart when smashed and absorb too much fat.

Raclette is the traditional cheese for this dish because it melts smoothly and stretches beautifully. Gruyère or Swiss cheese are good alternatives if raclette is hard to find, and they give similar melting and browning results.

A cast iron skillet is ideal because it holds heat evenly and gives the potatoes a deep, crisp crust. A box grater is the simplest way to get the fluffy shreds that melt quickly and cover the potatoes well.

A wooden cutting board gives you a sturdy surface for smashing, and a potato masher or the flat bottom of a glass works well for pressing each potato. If you use a nonstick pan instead, keep the heat slightly lower and expect a paler crust. The clarified butter or ghee substitution suits cooks who want a richer flavor and a higher smoking point.

• raclette cheese: Gruyère or Swiss cheese, which melt well and stretch
• neutral oil: Clarified butter or ghee for a richer flavor and higher heat tolerance
• baby potatoes: Yukon Gold potatoes, cut into thick slices and boiled until just tender

Equipment

• Large pot
• Colander
• Wooden cutting board
• Box grater
• Cast iron skillet
• Chef's knife
• Metal tongs
• Potato masher or flat-bottomed glass