Crispy Smashed Potatoes with Molten Raclette Cheese in One Skillet Tips, FAQ & printable recipe

Tips for success

Dry the boiled potatoes thoroughly before they hit the pan. Excess moisture steams the surface and prevents the crisp crust you want, so let them steam dry on a clean towel for a few minutes after draining. Pat any remaining moisture off the tops gently before smashing.

Shred the raclette just before you need it. Freshly grated cheese melts more evenly and spreads more easily than cheese that has been sitting out. If the block is very firm, chill it briefly so it grates into fine, fluffy shreds rather than gummy clumps on the box grater.

Variations

• Garlic Herb Version: Add a pinch of dried thyme alongside the rosemary and increase the garlic for a more aromatic dish. The herbs toast in the butter and make each bite more fragrant and rich.
• Extra Crispy Edges: Press the potatoes a little thinner and cook them a minute longer on each side. The thinner rounds develop more crackling edges, which pair well with the molten cheese.
• Smoky Paprika: Dust the potatoes with a light pinch of smoked paprika before adding the cheese. The smoky note complements the nutty flavor of raclette and adds warm color to the golden crust.
• Gruyère Swap: Use shredded Gruyère in place of raclette for a similar nutty, stretchy melt. The flavor is slightly sharper, so you may want to reduce the salt added at the garlic step.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 3 days, after cooling for no more than 2 hours.

Reheat

Reheat leftover potatoes in a dry skillet over medium heat, covered briefly, until the cheese softens and the bottoms crisp again.

Leftover smashed potatoes keep best when cooled quickly and stored in an airtight container. Let the skillet cool for no more than 2 hours at room temperature before transferring the potatoes to the refrigerator. Store them in a single layer if possible so the crisp edges stay as dry as possible.

Keep the dip separate so it does not soften the potatoes. The cheese will firm up as it cools, which is normal, and the flavors deepen slightly overnight. Use the leftovers within 3 days for the best texture and flavor.

You can boil the baby potatoes and smash them up to a day ahead. Place the flattened potatoes on a tray lined with parchment, cover them loosely and refrigerate. Shred the raclette and mince the garlic, green onions and rosemary in advance and store them separately in the refrigerator.

When you are ready to serve, heat the skillet and proceed with the butter and olive oil, frying the potatoes until golden and then adding the garlic, rosemary, salt and cheese.

This split approach keeps the crisp texture intact, since the potatoes are only fried at the last minute. Bring the chilled potatoes to a cool room temperature for about 10 minutes before frying to help them crisp evenly.

Serving ideas

Serve the skillet straight from the stove or on a wooden board so the molten cheese stays hot and stretchy. Set out a small bowl of the creamy sour cream dip, a dish of flaky salt and the chopped green onions so each guest can finish their own plate. Pass a spatula or serving spoon so people can pull apart the crisp pieces and reveal the golden strands of cheese underneath.

This dish works beautifully as a side for grilled meats, roasted vegetables or a crisp green salad with a sharp vinaigrette that cuts through the richness of the raclette.

It also makes a satisfying light supper on its own when paired with a simple tomato salad and crusty bread for mopping up the buttery pan juices. Keep the portions generous, since everyone will reach for the crispiest pieces first.

Frequently asked questions

Recipe card

Crispy Smashed Potatoes with Molten Raclette Cheese in One Skillet

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 4

Ingredients

• 2 lb small yellow baby potatoes, scrubbed
• 1 tbsp kosher salt, for the boiling water
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 3 green onions, white and light green parts, minced
• 1 sprig fresh rosemary, leaves chopped
• 8 oz raclette cheese, finely shredded
• flaky salt, for serving
• creamy sour cream dip, for serving

Instructions

1. Place the baby potatoes in a large pot, cover them with cold water, and add the kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until a knife slides through the center with little resistance. Drain well and let them steam dry for a few minutes.
2. Finely mince the garlic, green onions and rosemary leaves on a chef's knife. Grate the raclette over a box grater, letting the fine shreds fall onto a board or plate. Keep the cheese cold until it goes into the pan so it shreds cleanly.
3. Arrange the drained potatoes on a dark wooden board or cutting board. Press each one with a potato masher until it flattens into a thick round, keeping the pieces intact so they hold their shape in the pan.
4. Heat the cast-iron skillet over medium-high heat until hot. Add the butter and olive oil and let the butter melt and foam. Carefully slide in the smashed potatoes in a single layer and cook without moving them until the bottoms turn deep golden and crisp at the edges.
5. Flip the potatoes and cook the second side until golden. Scatter the minced garlic, chopped rosemary and a pinch of kosher salt over the potatoes, and toss gently in the butter and oil for about 1 minute until the garlic smells fragrant.
6. Spread a generous, even layer of shredded raclette over the potatoes with a spatula, covering the surface. Reduce the heat to medium-low and let the cheese melt into bubbling, golden strands that fill the gaps between the potatoes.
7. Slide the skillet off the heat and let the cheese set for about 2 minutes. Transfer the potatoes to the wooden board, pull the crisp pieces apart so the stretchy cheese shows, and scatter the green onions over the top.
8. Finish with a sprinkle of flaky salt and serve with a drizzle of creamy sour cream dip on the side or spooned over the top. Serve at once while the cheese is still molten and the potatoes are crisp.

Contains: milk

Estimated nutrition per serving

Calories

560

Protein

22 g

Carbohydrates

38 g

Fat

35 g

Fiber

4 g

Sugar

3 g

Sodium

820 mg

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