If you're looking for the ultimate crispy, cheesy smashed potatoes, this recipe is for you! These Cheesy Smashed Potatoes with Sour Cream & Roasted Red Peppers are the perfect balance of golden-crisp edges, gooey melted cheese, and creamy sour cream dip. The roasted red peppers add a smoky, slightly sweet twist, making them even more flavorful. Baked in the oven or made as air fryer smashed potatoes, this easy recipe is perfect for weeknight dinners, holiday sides, or even as a delicious party appetizer. Plus, the homemade sour cream dipping sauce with dill and garlic takes them to the next level!
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Reasons to love this recipe
- They're Crispy & Cheesy: These smashed potatoes turn out ultra-crispy on the bottom with a gooey, cheesy topping. Yum!
- Flavorful: The combination of roasted red peppers, melted cheese, and a creamy sour cream dip makes every bite flavorful!
- Easy to Make: Like in this Simple Duck Breast with Sweet & Tangy Date Pâté recipe, this recipe has simple ingredients and minimal prep work.
- Perfect for Any Occasion: Serve them as a side for dinner, a party appetizer, or even a snack!
Ingredients
- Potatoes: Baby potatoes are perfect for smashed potatoes because their small size allows for crispy edges and a creamy interior. They have thin skins, which crisp up beautifully in the oven. By the way, they're also a great substitute for large potatoes in this Easy 3-ingredient Baked Potato Wedges recipe.
- Avocado oil: With a high smoke point, they're perfect for roasting at 450°F without burning. Avocado oil also has a neutral flavor, so it doesn’t overpower the other ingredients.
- Ghee: Brushing the potatoes with melted ghee adds a buttery richness and enhances crispiness. Since ghee has no milk solids, it also doesn't burn as easily as butter at high temperatures.
- Roasted Red Peppers: These add a bright red color and a sweet, smoky, and slightly tangy contrast. Because we're using jarred roasted red peppers, they are already softened and ready to mix with the cheese.
- Mozzarella and Parmesan: Mozzarella provides the perfect melty, stretchy texture, and, since it has a mild, creamy taste, it blends well with the other ingredients without overpowering them. It also helps bind the roasted red peppers onto the potatoes. Sprinkling Parmesan on top adds an extra layer of savory, umami-packed crispiness.
- The sour cream dip: Similar to the Greek Tzatziki Salad Dressing, it adds a cool and tangy contrast to the rich, crispy potatoes, balancing out the flavors beautifully. It's made with sour cream, fresh dill, garlic, and a bit of lemon juice.
see the recipe card at the end of this post for the fill list of ingredients and quantities
Substitutions and variations
- Mozzarella Cheese: You can also use Cheddar, Gruyère, or Monterey Jack cheeses. They melt well and add different flavor profiles that work in the recipe.
- Roasted red peppers: Sun-dried tomatoes, like we use in this Sundried Tomato Dressing recipe, will add a sweet, umami-packed alternative. Or, you can also use caramelized onions for a similar flavor and texture.
- Sour cream: Greek yogurt or crème fraîche (like in this Fun April Fool’s 'Caviar' Canapés recipe) will also add a tangy protein boost.
- Make it in the air fryer: Follow the same steps but cook in an air fryer at 400°F (200°C) for 15–20 minutes, adding the cheese in the last few minutes.
- Make it spicy: add crushed red pepper flakes or a drizzle of hot sauce.
- Dairy-Free Option: Use dairy-free cheese and swap sour cream for coconut yogurt or cashew cream.
Preparation
STEP 1: Boil & Dry the Potatoes
Bring a large pot of salted water to a boil. Add the baby potatoes and boil for about 15 minutes, until fork-tender. Drain and let them dry completely (this helps them crisp up).
STEP 2: Make Cheese & Pepper Mixture
While potatoes are drying, preheat the oven to 450°F (232°C), line a baking sheet with parchment paper, and drizzle avocado oil over it. Set aside. In a bowl, mix shredded mozzarella with chopped roasted red peppers.
STEP 3: Smash, season, brush with ghee
Place dried potatoes on the oiled baking sheet and toss to coat in the oil. Smash each potato with a fork or potato masher, sprinkle with smoked paprika and ground black pepper, and brush each smashed potato with melted ghee for extra crispiness. Roast in the oven for 25 minutes until golden and crispy
STEP 4: Top with Cheese & Roast Again
Remove from the oven and top each potato with the mozzarella-red pepper mixture. Sprinkle with Parmesan cheese. Return to the oven and roast for another 7 minutes, until the cheese is melted and bubbly.
STEP 5: Make the sour cream dip
While the potatoes are roasting, mix sour cream, dill, and garlic in a small bowl. Season with salt and pepper.
STEP 6: Serve and enjoy!
Remove potatoes from the oven and serve hot with the sour cream dip.
Tips for Crispy Smashed Potatoes
- Let the potatoes dry completely before smashing. Any excess moisture will prevent crispiness, we want crispy smashed potatoes!
- When smashing, don’t flatten the potatoes too much, just enough to create some jagged edges that will crisp up beautifully in the oven.
- Don’t crowd the baking sheet. Make sure to spread the potatoes out on a so they crisp evenly.
- Roast at a high temperature, 425-450°F (220-230°C), and drizzle or brush both sides with avocado oil and/or ghee.
- You can also flip the potatoes halfway through baking for a nice golden crust.
- Before mixing with the cheese, place the roasted red peppers on a paper towel and gently press it to absorb excess liquid.
- Add shredded cheese and roasted red peppers during the last 5-7 minutes of baking so that it melts and forms a crispy-cheesy crust.
Frequently Asked Questions
Absolutely! You can make smashed potatoes in the air fryer for extra crispiness with less oil. Boil and dry the potatoes, then smash and season them before air frying at 400°F (200°C) for 12–15 minutes, flipping halfway. Top with the mozzarella and roasted red pepper mixture, sprinkle with Parmesan, and air fry for another 2–4 minutes until melted and bubbly. Serve hot smashed potatoes with the sour cream dip!
Yes, you can roast them yourself by placing whole red peppers under the broiler or directly over a gas flame until the skin is charred. Then, place them in a bowl covered with a lid or plastic wrap for about 10 minutes to steam, so that it's easier to peel off the skin. Once peeled, remove the seeds and finely chop the roasted peppers before mixing them with the cheese. This will give your smashed potatoes a fresh, smoky flavor.
Smashed potatoes pair well with a variety of dipping sauces. A classic choice is the sour cream and dill dip in this post. For a richer option, garlic aioli dip adds a bold, garlicky kick, and a spicy sriracha mayo adds heat. If you prefer something tangy, a herbed yogurt sauce with lemon and garlic works well.
What to serve with smashed potatoes
Serve the cheesy roasted smashed potatoes with sour cream dip and a protein dish, such as this Baked Cod with Mushroom Sauce, or this Slow Cooker Flank Steak with Papaya Marinade. For a fun and creative touch, try serving it with these Chili-Filled Meatballs with Creamy Butternut Squash Sauce. A simple salad, such as this Tuna Caesar Salad or a Kohlrabi Carpaccio, will make it a full meal!
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Recipe
Smashed Potatoes with Sour Cream & Roasted Peppers
Equipment
- Box Grater for cheese
Ingredients
For the potatoes
- ½ teaspoon salt
- 15 baby potatoes scrubbed and rinsed
- 1 tablespooon avocado oil
- ¾ cup mozzarella cheese shredded
- ¼ cup roasted red pepper drained, patted dry and finely chopped
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika optional, for a smoky flavor
- 1 tablespoon ghee melted
For the sour cream dip
- ½ cup sour cream
- 1 clove garlic minced
- 1 tablespoon fresh dill chopped
- ½ teaspoon lemon juice
- salt to taste
- ground black pepper to taste
Instructions
- Bring a medium pot of water to a boil. Season with salt and add the baby potatoes. Boil for about 15 minutes, until fork-tender. Drain and let them dry completely to help them crisp up.½ teaspoon salt, 15 baby potatoes
- While potatoes are drying, preheat the oven to 450°F (232°C), line a baking sheet with parchment paper, and drizzle avocado oil over it. Set aside.1 tablespooon avocado oil
- In a bowl, mix shredded mozzarella with roasted red peppers, and set aside.¾ cup mozzarella cheese, ¼ cup roasted red pepper
- Place dried potatoes on the oiled baking sheet and toss to coat in the oil. Smash each potato with a fork or potato masher, sprinkle with ground black pepper and smoked paprika, and brush each smashed potato with melted ghee for extra crispiness.½ teaspoon ground black pepper, ½ teaspoon smoked paprika, 1 tablespoon ghee
- Roast in the oven for 25 minutes until golden and crispy. Remove from the oven and top each potato with the mozzarella-red pepper mixture. Sprinkle with Parmesan cheese, and return to the oven and roast for another 7 minutes, until the cheese is melted and bubbly.
- While the potatoes are roasting, mix sour cream, garlic, dill, and lemon juice. Season with salt and pepper.½ cup sour cream, 1 clove garlic, 1 tablespoon fresh dill, ½ teaspoon lemon juice, salt, ground black pepper
- Remove potatoes from the oven and serve hot with the sour cream dip.
Notes
- Let the potatoes dry completely before smashing. Any excess moisture will prevent crispiness, we want crispy smashed potatoes!
- When smashing, don’t flatten the potatoes too much, just enough to create some jagged edges that will crisp up beautifully in the oven.
- Don’t crowd the baking sheet. Make sure to spread the potatoes out on a so they crisp evenly.
- Before mixing with the cheese, place the roasted red peppers on a paper towel and gently press it to absorb excess liquid.
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