Smashed Potatoes w/ Gruyere Cheese

Smashed Potatoes

This recipe is inspired by The Pioneer Woman‘s crash hot potatoes. I love finding new ways to prepare potatoes and was intrigued by the idea of boiling them and then smashing them and baking them in the oven. Ree drizzles hers with olive oil and adds spices, but I love cheese (except for super stinky or moldy cheese) so I decided to make some with gruyere cheese. Gruyere is nutty and melts well and when you bake these smashed potatoes in the oven, the cheese gets crisp around the edges. Who doesn’t love crispy bits of cheese?

This is a fairly quick, very easy side dish that pairs well with pork, chicken or beef and is great for entertaining. These smashed potatoes are not beautiful, but I assure you they are delicious!

Begin by boiling the potatoes until fork tender. You can use red potatoes, new potatoes, or any small potato that suits your fancy. I like new potatoes for this particular recipe.

smashed potatoes

Once the potatoes are fork-tender, drain off the water and then lay them out on a cookie sheet. Drizzle them with olive oil and then “smash” them with a potato masher until the skin is broken. Sprinkle with salt and pepper and fresh rosemary, then add the gruyere cheese. They look good enough to eat, but wait – they get even better!

Smashed Potatoes

Bake them in the oven for about 20 minutes and when they come out, they will be golden and delicious! They also heat up well for leftovers. They are a huge hit with my little family!

You can change these smashed potatoes up by using different cheese, such as cheddar, smoked gouda, blue cheese, or mozzarella. I hope you will give this recipe a try and come back and leave  comment and let me know how you like it and tag #ketchumkitchen on social media.

Thanks for stopping by!

Smashed Potatoes w/ Gruyere

15 minutes

45 minutes

1 hour

Yield: 8

Smashed Potatoes w/ Gruyere


  • 28 ounces new potatoes
  • Salt & Pepper to taste
  • Approximately 1 Tbl Olive oil
  • 1 Tbl fresh rosemary, finely chopped
  • 1 cup gruyere cheese, shredded


  • Preheat oven to 450 degrees.
  • Place raw potatoes in a large pot and cover with cold water. Boil for 20-25 minutes until fork tender.
  • Drain the potatoes and place on a baking sheet about 1.5 inches apart. Smash each potato with a potato masher until the skin is broken and the flesh is exposed.
  • Drizzle with olive oil, sprinkle with salt and pepper and the fresh rosemary. Add the shredded gruyere cheese and bake for 20 minutes.
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