Smashed Potatoes with Ham and Cheese: rustic and flavorful, they are the perfect side dish for meat or fish, but can also be served as finger food for a buffet if made with baby potatoes.
The preparation is incredibly simple. I boiled and mashed the potatoes, seasoned them with extra virgin olive oil, salt, and rosemary, and popped them in the oven for a few minutes. Next, I topped them with grated cheese and diced ham and baked them again until the cheese was perfectly melted.
They’re amazing! This is such an easy, budget-friendly side dish that you’ll find yourself making again and again. Give them a try—I’m sure you’ll love them!
Warm, comforting, and irresistibly cheesy—the perfect side dish for any meal.
Let’s see how to make the Smashed Potatoes with Ham and Cheese recipe! So let’s get started.
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Ingredients
Tools
Steps
1)
Start by preparing the potatoes. Wash them thoroughly and boil them whole (with the skins on) in plenty of water for 18–20 minutes. If using a pressure cooker, they should take about 10–11 minutes from the moment it starts to whistle. Keep in mind that cooking times will vary depending on the size of the potatoes.
Once baked, let them cool slightly (just until they are safe to handle) and arrange them on a baking sheet lined with parchment paper, spacing them at least an inch apart. Meanwhile, preheat the oven to 400°F (200°C) using the fan or convection setting.
Using the bottom of a small glass or cup, lightly crush the potatoes. Peel away any loose skin, then drizzle with extra virgin olive oil. Season with salt and rosemary, and bake in a preheated oven for about 7–8 minutes.
2)
In the meantime, grate the cheese (I love using this electric grater—it’s also fantastic for slicing veggies) and dice the ham.
Once cooked, remove the pan from the oven. Top the potatoes with the grated cheese and diced ham, then sprinkle with a drizzle of oil and a dusting of breadcrumbs. Return the pan to the oven for 7–8 minutes under the broiler (grill mode) until the mozzarella is melted and bubbly.
Here they are. Smashed Potatoes with Ham and Cheese are ready. Enjoy!
Buon appetito.
Delicious stringy cheese…
Storage
You can store Smashed Potatoes with Ham and Cheese for 1 day in the refrigerator, closed in an airtight container.
Tips and Suggestions
– Choose the right potatoes: use Yukon Gold or Baby Yellow potatoes. Their creamy texture and thin skin make them perfect for smashing and getting that buttery interior.
– The “Steam-Dry” Secret: after boiling the potatoes, let them sit in the colander for 5–10 minutes. Letting the steam escape ensures they are dry when they go into the oven, which is the key to a super-crispy exterior.
– Space them out: do not crowd the baking sheet! If the potatoes are too close together, they will steam instead of roast. Give them at least an inch of space so the hot air can circulate.
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