Cheesy Smashed Potatoes with Sriracha Dip

By AylinSeptember 19, 2026Leave a commentThis post may contain affiliate links. A little disclosure

Golden cheesy edges, soft potato centres and a creamy sriracha dip. These easy smashed potatoes use just three main ingredients, plus your favourite seasonings.

Why you’ll love these cheesy smashed potatoes

The mozzarella goes underneath and on top of the potatoes, so you get cheese in every bite. Boiling the potatoes first gives them a tender middle; pressing them flat creates more edges to brown. The sriracha dip brings a little heat and tang, but it’s optional if you prefer to keep things simple.

How to make cheesy smashed potatoes

1. Boil until tender. Halve the potatoes and boil them for 10 to 15 minutes, until a fork slides in easily. Drain well and let the steam escape. A potato that is still firm in the middle will be harder to flatten.

2. Build the cheesy base. Drizzle the olive oil over the tray, then scatter half the mozzarella in a thin layer where the potatoes will sit.

3. Smash and season. Place the potato halves cut-side up on the cheese. Press them flat with a glass or broad spoon, keeping each piece together. Sprinkle with salt and your seasonings, then add the remaining mozzarella.

4. Bake and dip. Bake at 180°C (350°F) for about 12 minutes, until the cheese is golden and the edges are crisp. While they bake, mix the sauce ingredients, adding a little water until it reaches your favourite dipping consistency. Serve hot.

Little tips for crisp edges

• Let the potatoes dry after draining. Excess surface water makes it harder for the edges to crisp.
• Give each potato space. Use a tray large enough to spread them out, with a thin layer of cheese rather than a thick mound.
• Watch the cheese. The suggested baking time of 12 minutes is a guide. Potato thickness and ovens vary; look for golden edges and avoid letting the cheese turn dark and bitter.
• Eat them warm. They’re at their crispest just after baking. Mix the dip while they’re in the oven so everything is ready together.

Serving ideas

Put the tray in the middle of the table with the dip for sharing, or serve the potatoes alongside Garlic Parmesan Chicken Skewers. If you’re in a potato mood, try my Crispy Potato Egg Wrap next.

Cheesy Smashed Potatoes

Smashed potatoes with crisp cheesy edges, baked with mozzarella and served with an optional creamy sriracha dip. Three main ingredients, plus your favourite seasonings.

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Prep Time 5 minutes mins

Cook Time 27 minutes mins

Total Time 32 minutes mins

Servings: 10 bites

Ingredients Method

Ingredients

  

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• 5 small potatoes scrubbed, skins left on and cut in half
• 1 tablespoon olive oil
• 1 cup shredded mozzarella use half for the tray and half for the topping
• Salt to taste
• Paprika to taste
• Chili powder to taste
• Garlic powder to taste

Optional Sriracha Dip

• 2 tablespoons mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon mustard
• 1 teaspoon paprika for the sauce
• Water as needed to thin
• Dried parsley for serving

Method

 

1. Heat the oven to 180°C (350°F). Halve the potatoes and boil for 10–15 minutes, until a fork slides through easily. Drain well and let the surface moisture evaporate.
2. Drizzle the olive oil over a baking tray. Scatter half the mozzarella in a thin layer where the potatoes will sit.
3. Place the potato halves cut-side up on the cheese. Press each one flat with the base of a glass or a broad spoon, keeping each piece together.
4. Season with salt, paprika, chili powder and garlic powder to taste. Sprinkle the remaining mozzarella over the potatoes.
5. Bake for about 12 minutes, until the cheese is golden and the edges are crisp. Ovens and potato thickness vary, so use the golden edges as your guide.
6. For the optional dip, stir the mayonnaise, sriracha, mustard and 1 teaspoon paprika together. Add a splash of water to loosen, then finish with dried parsley. Serve the potatoes hot with the dip.

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