Crispy Smashed Potatoes with Molten Raclette Cheese in One Skillet

Few side dishes manage to be crisp, golden and cheesy in the same bite. This one starts with simple baby potatoes boiled until tender, then smashed flat and fried in a hot cast-iron skillet. Shredded raclette melts over the top into stretchy, bubbling strands, and every forkful brings crunch and gooey cheese together.

Smashed potatoes are one of the most satisfying ways to cook a humble spud, and this version turns them into a full, shareable dish. Small yellow baby potatoes are boiled until they are just tender, then pressed flat with a masher so they have plenty of surface to brown.

A pan of melted butter and olive oil gives them a rich, golden crust, while garlic, rosemary and salt add an aromatic backbone. The final layer of raclette does the rest, turning the whole dish into a bubbling, cheesy centerpiece. Set the skillet on the table and let everyone pull apart the crisp potatoes to reveal the molten cheese underneath.

Ingredients

Why this recipe works

The method builds texture in stages. Boiling the potatoes first cooks the interior until soft and creamy, so the skillet only has to crisp the outside.

Smashing them flat increases the surface area that touches the hot fat, which is why the edges turn deep golden and crackling. Starting in cold salted water also ensures the potatoes cook evenly from the outside in, so no piece turns mushy while another stays firm.

Butter and olive oil work together in the pan. Butter adds flavor and helps the potatoes brown, while olive oil keeps the butter from burning at high heat.

Adding the garlic and rosemary late keeps them fragrant rather than bitter. Once the potatoes are golden, the raclette goes on top and melts into the crevices, which is what gives the dish its signature molten texture.

Notes and substitutions

Raclette is the star here, and it is worth seeking out a good block from the cheese counter. Ask for a semi-firm variety with a clean, nutty flavor. Shred it finely on a box grater so it melts quickly and evenly across the potatoes rather than clumping. If raclette is hard to find, Gruyère or Comté are close substitutes and produce a similar stretchy melt.

A cast-iron skillet holds heat well, which is exactly what smashed potatoes need for a deep, even crust. A 10 to 12 inch skillet fits the potatoes in a single layer with room to spare.

A potato masher flattens the boiled potatoes without tearing them apart, and a sharp chef's knife makes quick work of the garlic, green onions and rosemary. Serve the skillet on a wooden board for a rustic presentation.

• raclette cheese: Gruyère or Comté, cut into thin slices and then shredded, for a similar nutty melt
• unsalted butter: Salted butter, reducing the added salt to a small pinch
• green onions: Fresh chives, finely snipped, for a milder onion note

Equipment

• Large pot
• Cast-iron skillet, 10 to 12 inches
• Potato masher
• Chef's knife and cutting board
• Box grater
• Spatula
• Slotted spoon