Dinner · Part 3 of 3: Tips & recipe card

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

Name: Crispy Smashed Potatoes with Molten Raclette Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: Swiss-American
Ingredients: 2 lb small yellow potatoes, scrubbed; 1 tbsp kosher salt, for the boiling water; 4 tbsp unsalted butter; 4 cloves garlic, lightly crushed; 3 sprigs fresh rosemary; 8 oz raclette cheese, cut into a block for grating; 2 green onions, thinly sliced into rings; flaky salt, for serving; black pepper, to taste

By Clara Weller · Nov 11, 2026

Golden crispy smashed potatoes covered in stretchy raclette cheese on a wooden board with green onions

Prep: 15 min
Cook: 35 min
Total: 55 min
Serves: 4

Includes 5 min resting

Tips for success

Preheat the cooking surface thoroughly before adding the main ingredients so moisture evaporates quickly and browning develops cleanly.

Avoid crowding the pan; working with enough breathing room keeps the temperature steady throughout cooking.

Taste a small spoonful right before the final minute and adjust salt, pepper or acidity in small pinches.

Wiping the rim of the serving dish before bringing it to the table gives a neat, appetizing presentation.

Variations

Fresh Herb Finish: Fold in finely chopped flat-leaf parsley, chives or cilantro right off the heat for a bright herbal finish on every serving.
Gentle Spice Kick: Add a pinch of crushed red pepper flakes or smoked paprika during the middle cooking stage for gentle warmth throughout the dish.

Storage and make-ahead

Fridge: Store covered in an airtight container in the refrigerator for up to 3 days.

Let leftovers cool until no longer steaming, transfer them into a shallow airtight container so they chill evenly in the refrigerator, and reheat gently with a splash of water or broth to keep everything juicy.

You can chop the aromatics, measure the seasonings and portion the main ingredients up to twenty-four hours ahead in covered containers so active stove time stays quick and effortless on busy weeknights.

Serving ideas

Serve warm right from the kitchen alongside steamed rice, roasted potatoes, crisp salad greens or crusty artisan bread to soak up every drop of sauce.

Fresh chopped herbs or a squeeze of citrus brighten the plate just before serving.

For drinks, pair each portion with sparkling water with lemon, iced unsweetened tea or a crisp chilled apple spritzer that refreshes the palate between bites.

Set extra pepper and herbs at the center of the table.

Frequently asked questions

Can the potatoes be smashed ahead of time?

Yes. Boil and smash the potatoes, then let them cool completely and refrigerate them in a single layer on a tray. Fry them in the garlic rosemary butter shortly before serving until the edges are crisp, then add freshly grated raclette and let it melt. Smashing ahead saves time, but the crisp crust works best when the potatoes go straight from the fridge into hot butter.

What is the best cheese to use if raclette is hard to find?

Gruyère or Swiss cheese are the closest substitutes because they melt smoothly and stretch well. Both have a nutty flavor and a firm texture that grates easily on a box grater. Choose a block rather than pre-shredded cheese, since block cheese melts more evenly and avoids the grainy texture that anti-caking agents can cause.

Why do the potatoes need to be boiled before frying?

Boiling cooks the potatoes through so the centers become tender and fluffy before they meet the hot skillet. If you fried raw potatoes, the outside could burn before the inside softened. Boiling also makes the potatoes easy to smash flat, which creates the ragged edges that turn golden and crisp in the butter.

How do you keep the potatoes crisp instead of soggy?

Fry them in a single layer over medium-high heat so they brown instead of steaming. Leave them undisturbed long enough to form a crust, and drain the boiled potatoes well first. Lower the heat before piling on the cheese, and serve promptly, since trapped steam from a covered pan softens the crust over time.

Which pan works best for this recipe?

A cast iron skillet is ideal because it holds heat evenly and gives the potatoes a deep, crisp crust. A heavy stainless steel or nonstick skillet can work as well, though the crust may be lighter. Choose a skillet large enough to hold the potatoes in one layer without crowding, so each piece fries properly.

Recipe card

Crispy Smashed Potatoes with Molten Raclette Cheese

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Crispy smashed potatoes topped with molten raclette cheese and green onion rings in a cast iron skillet

Ingredients

2 lb small yellow potatoes, scrubbed
1 tbsp kosher salt, for the boiling water
4 tbsp unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh rosemary
8 oz raclette cheese, cut into a block for grating
2 green onions, thinly sliced into rings
flaky salt, for serving
black pepper, to taste

Instructions

Put the 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 into the center with little resistance. Drain well in a colander and let them steam dry for a few minutes.
Place the drained potatoes on a wooden cutting board. Arrange the rosemary sprigs, crushed garlic cloves and sliced green onions beside them, within easy reach. Keep the raclette block ready for grating.
Place each potato under the flat of a sturdy knife and press down with your hand until it splits and flattens to about half an inch thick. Keep the pieces intact so the edges stay ragged and crisp.
Melt the butter in a cast iron skillet over medium-high heat. Add the garlic cloves and rosemary sprigs and let them sizzle for about a minute. Transfer the smashed potatoes to the skillet in a single layer and fry, turning once, until the edges are golden and crisp.
Grate the raclette on a box grater into a fluffy pile. Remove the skillet from the heat or lower it, then pile the cheese generously over the potatoes. Cover loosely and let the cheese melt until soft, gooey and stretchy.
Slide the potatoes and molten cheese onto a wooden board. Scatter the green onion rings and rosemary over the top, then finish with flaky salt and black pepper. Pull the cheese apart with two forks to show the stretch and serve right away.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 20 g
Carbohydrates: 42 g
Fat: 30 g
Fiber: 4 g
Sugar: 3 g
Sodium: 780 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.