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–+ servings
Golden cheesy smashed potatoes on a tray with creamy Sriracha dip

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
Cook Time 27 minutes
Total Time 32 minutes
Servings: 10 bites
Ingredients Method

Ingredients
  

  • 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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