How to make chipotle cheddar smashed potatoes and elevate your life!
I might be exaggerating a bit, but these potatoes can definitely brighten your day — spicy, cheesy, and crisp in all the right places.
This is a bonus, foolproof side (or snack) recipe you can rely on when you want something quick and satisfying. They’re simple to prep, forgiving to make, and perfect for days when you want minimal fuss but maximum flavor.
We make crispy smashed potatoes all the time at home; they’re a household favorite and pair well with almost anything. You can prep them ahead of time and roast when you’re ready.
These chipotle cheddar smashed potatoes are seasoned with chipotle chili powder, roasted until the edges are golden and crisp, then topped with sharp cheddar. A quick return to the oven melts the cheese, and a finishing touch of plain Greek yogurt (or sour cream), crispy bacon, and fresh chives adds tang, richness, and texture.
They’re spicy, cheesy, crunchy, and a little tangy — everything you want from a standout side dish. The crispy edges are the highlight, and the toppings bring balance.
Chipotle Cheddar Smashed Potatoes
Crispy Chipotle Cheddar Smashed Potatoes
4
people
30 mins
30 mins
1 hr
Ingredients
- 2 pounds baby Yukon Gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon chipotle chili powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- 2 slices bacon, chopped
- 4 ounces sharp cheddar cheese, freshly grated
- plain Greek yogurt or sour cream, for topping
- fresh chives or scallions, for topping
Instructions
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Place the potatoes in a large pot, cover with cold water, and bring to a boil. Simmer until the potatoes are just fork tender, then drain and let them cool slightly.
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Preheat the oven to 450°F (230°C).
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Brush a baking sheet with 1½ tablespoons olive oil. Arrange the potatoes on the sheet and lightly smash each one with your hand or the bottom of a glass, keeping them as intact as possible.
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Drizzle or brush the remaining olive oil over the potatoes. Sprinkle with chipotle chili powder, salt, pepper, and garlic powder.
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Roast for about 20 minutes, until the potatoes are golden and crispy at the edges. Meanwhile, cook the bacon in a skillet over medium-low heat until crisp, then chop.
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Remove the potatoes from the oven, sprinkle cheddar over each, and return to the oven for 5 minutes to melt the cheese. Finish with a dollop of Greek yogurt or sour cream, bacon, and chives. Serve immediately.
Did you make this recipe?
Share a photo of your finished potatoes and tag it appropriately to show off your version — I always love seeing how people finish them. Happy cooking!
Who wants to fight me for the cheese left on the baking sheet?