Confession time: I’m a potato fanatic. Roasted, mashed, fried – you name it, I love it. But let’s be honest, potatoes, especially when loaded with butter and cream, can sometimes feel like a dietary indulgence. That’s why I was on a mission to find a way to enjoy my beloved potatoes without the heavy guilt. Enter these Skinny Cheddar Chive Smashed Potatoes. From the moment I pulled these golden, crispy beauties out of the oven, I knew I had a winner. The aroma of cheddar and chives filled my kitchen, a tantalizing preview of the flavor explosion to come. My family, usually a tough crowd to please when it comes to healthier versions of comfort food, absolutely devoured them. Crispy edges, fluffy insides, and that irresistible cheesy, herbaceous flavor – these smashed potatoes are truly addictive. They’ve become a regular side dish in our rotation, proving that you can have your potatoes and eat them too, without compromising on taste or your healthy eating goals. If you’re looking for a delicious, satisfying, and lighter way to enjoy potatoes, prepare to be amazed by this recipe. It’s a game-changer!

Ingredients

This recipe utilizes simple, wholesome ingredients to create maximum flavor without excess calories. Here’s what you’ll need to make these incredible Skinny Cheddar Chive Smashed Potatoes:

1.5 lbs Baby Potatoes (Yukon Gold or Red Potatoes recommended): Baby potatoes are ideal for smashing because of their naturally creamy texture and thin skins which crisp up beautifully. Yukon Golds provide a buttery flavor and smooth texture, while red potatoes offer a slightly firmer bite.
2 tablespoons Olive Oil (Extra Virgin Olive Oil is best): Olive oil is the key to achieving crispy smashed potatoes while keeping the recipe healthier than using butter. It adds a subtle fruity flavor and helps the potatoes brown perfectly.
1/4 cup Low-Sodium Chicken Broth (or Vegetable Broth for Vegetarian Option): A touch of broth adds moisture during the baking process, preventing the potatoes from drying out and contributing to a tender interior. Low-sodium broth is important to control the overall salt content.
1/2 cup Reduced-Fat Cheddar Cheese, shredded: Reduced-fat cheddar provides that classic cheesy flavor we all love, but with significantly less fat than regular cheddar. It melts beautifully and adds a creamy, savory element to the potatoes. For a sharper flavor, consider using a sharp reduced-fat cheddar.
1/4 cup Fresh Chives, finely chopped: Fresh chives bring a delicate oniony and slightly grassy flavor that perfectly complements the cheddar and potatoes. They also add a vibrant pop of green color, making the dish visually appealing. Dried chives can be used as a substitute, but fresh chives offer a brighter, more pronounced flavor.
1 teaspoon Garlic Powder: Garlic powder provides a subtle, savory base flavor that enhances the overall taste of the smashed potatoes. It’s a convenient and effective way to add garlic flavor evenly.
1/2 teaspoon Onion Powder: Similar to garlic powder, onion powder adds depth and complexity to the flavor profile, complementing the chives and cheddar.
1/4 teaspoon Paprika (Smoked Paprika for extra depth is optional): Paprika adds a subtle warmth and slightly smoky note. Smoked paprika will amplify the smoky flavor and add another layer of complexity if desired.
Salt and Black Pepper to taste: Essential for seasoning and bringing out the natural flavors of the potatoes and other ingredients. Adjust the amount of salt and pepper to your personal preference. Kosher salt is recommended for its clean taste and ease of use. Freshly ground black pepper offers a more robust flavor than pre-ground pepper.

Ingredient Notes and Substitutions:

Potato Variety: While Yukon Gold and Red Potatoes are recommended, other small, waxy potato varieties like fingerling potatoes or even new potatoes will work well. Avoid russet potatoes as they are too starchy and may not hold their shape as well when smashed.
Cheese Options: If you don’t have reduced-fat cheddar, you can use other reduced-fat cheeses like Monterey Jack, Colby Jack, or even a light mozzarella for a milder flavor. For a vegan option, use a plant-based shredded cheddar cheese alternative.
Herb Variations: Instead of chives, you can experiment with other fresh herbs like chopped parsley, dill, rosemary, or thyme. Each herb will impart a different flavor profile, allowing you to customize the dish to your liking.
Spice Level: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper along with the other spices.
Broth Alternatives: If you don’t have chicken or vegetable broth, you can use water in a pinch, but broth adds more flavor. You could also use a splash of milk or even white wine for added richness.
Garlic and Onion Alternatives: Freshly minced garlic and finely diced onion can be used instead of garlic and onion powder. Sauté them lightly in olive oil before adding them to the smashed potatoes for a more intense flavor.

Instructions

Making these Skinny Cheddar Chive Smashed Potatoes is surprisingly easy and straightforward. Follow these simple steps to create a side dish that’s both impressive and delicious:

Step 1: Prepare the Potatoes for Boiling

Wash the Potatoes: Thoroughly wash the baby potatoes under cold running water to remove any dirt or debris. There’s no need to peel baby potatoes for this recipe, as the skins will become wonderfully crispy during baking and are packed with nutrients.
Place Potatoes in a Pot: Put the washed potatoes in a large pot. Ensure the pot is large enough to comfortably hold all the potatoes in a single layer if possible, or in a couple of layers at most, to ensure even cooking.
Cover with Cold Water: Add enough cold water to the pot to completely cover the potatoes by about an inch. Starting with cold water helps the potatoes cook more evenly from the inside out.
Add Salt: Add about 1 tablespoon of salt to the water. Salting the water seasons the potatoes from the inside as they cook, enhancing their flavor.

Step 2: Boil the Potatoes Until Tender

Bring to a Boil: Place the pot over high heat and bring the water to a rolling boil.
Reduce Heat and Simmer: Once boiling, reduce the heat to medium-low so the water is simmering gently. Boiling too vigorously can cause the potatoes to cook unevenly and potentially burst.
Cook Until Fork-Tender: Simmer the potatoes for approximately 15-20 minutes, or until they are fork-tender. To check for doneness, pierce a potato with a fork. The fork should slide in easily with little resistance. The cooking time will vary depending on the size of your potatoes, so it’s essential to test for tenderness rather than relying solely on time. Avoid overcooking the potatoes, as they can become mushy and difficult to smash.

Step 3: Preheat Oven and Prepare Baking Sheet

Preheat Oven to 425°F (220°C): Preheating the oven to a high temperature is crucial for achieving crispy smashed potatoes. Ensure your oven is properly preheated before placing the potatoes inside.
Line Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Parchment paper prevents sticking and makes cleanup easier, while a silicone mat provides even heat distribution and promotes crisping.

Step 4: Drain and Slightly Cool the Potatoes

Drain Potatoes: Once the potatoes are fork-tender, carefully drain them in a colander.
Return to Pot (Optional): You can return the drained potatoes to the empty pot and let them steam dry for a minute or two. This helps to remove excess moisture and further enhances crispiness.
Slightly Cool: Allow the potatoes to cool slightly for a few minutes until they are cool enough to handle comfortably but still warm. Working with slightly warm potatoes makes them easier to smash.

Step 5: Smash the Potatoes

Arrange Potatoes on Baking Sheet: Arrange the slightly cooled potatoes in a single layer on the prepared baking sheet, leaving some space between each potato.
Smash with Potato Masher (or bottom of a glass): Use a potato masher, the bottom of a sturdy glass, or a spatula to gently smash each potato until it is about 1/2-inch thick. Don’t smash them too thin, as you want them to retain some fluffiness in the center. Aim for a smashed appearance, but not completely flattened.

Step 6: Brush with Olive Oil and Season

Brush with Olive Oil: Brush the top of each smashed potato generously with olive oil. Ensure all surfaces are coated, as this will contribute to crisping and flavor.
Season with Spices: Sprinkle the smashed potatoes evenly with garlic powder, onion powder, paprika, salt, and black pepper. Distribute the spices evenly for consistent flavor in every bite.

Step 7: Bake the Smashed Potatoes

Bake in Preheat Oven: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges. Keep an eye on them towards the end of baking to prevent burning, as oven temperatures can vary.
Flip (Optional for extra crispiness): For even crispier potatoes, you can carefully flip them halfway through baking (around the 15-minute mark). This allows both sides to brown and crisp up beautifully.

Step 8: Add Cheese and Broth

Remove from Oven: Remove the baking sheet from the oven.
Sprinkle with Cheddar Cheese: Sprinkle the shredded reduced-fat cheddar cheese evenly over the smashed potatoes.
Drizzle with Broth: Drizzle the low-sodium chicken broth (or vegetable broth) over the potatoes and cheese. The broth will help melt the cheese and add a touch of moisture.

Step 9: Broil (or Bake) to Melt Cheese and Finish

Broil (Optional, for quicker melting and browning): For a quicker melt and slightly browned cheese, switch the oven to broil (high setting) and broil for 1-2 minutes, or until the cheese is melted and bubbly and lightly golden brown in spots. Watch carefully to prevent burning under the broiler, as it can heat up very quickly.
Bake (Alternative, for gentler melting): If you prefer a gentler melt without browning the cheese as much, return the baking sheet to the oven and bake at 425°F (220°C) for another 2-3 minutes, or until the cheese is melted and gooey.

Step 10: Garnish and Serve

Garnish with Fresh Chives: Sprinkle the chopped fresh chives generously over the cheesy smashed potatoes.
Serve Immediately: Serve the Skinny Cheddar Chive Smashed Potatoes immediately while they are hot, crispy, and the cheese is melted and gooey. They are best enjoyed fresh from the oven.

Nutrition Facts

This recipe is designed to be a lighter, healthier take on classic smashed potatoes. Nutritional values are approximate and can vary based on specific ingredient brands and portion sizes.

Servings: 6

Approximate Nutrition Information Per Serving:

Calories: 180-220 kcal
Protein: 6-8g
Fat: 8-10g (Primarily from olive oil and reduced-fat cheese)
- Saturated Fat: 3-4g
Cholesterol: 20-25mg
Sodium: 200-300mg (Varies depending on broth and cheese sodium content)
Carbohydrates: 25-30g
- Fiber: 3-4g
- Sugar: 2-3g (Naturally occurring in potatoes)

Important Considerations:

Reduced Fat: Using reduced-fat cheddar cheese significantly lowers the fat content compared to using full-fat cheese.
Olive Oil: Olive oil is a healthier fat source compared to butter or other saturated fats.
Portion Control: These nutritional values are based on a reasonable serving size. Be mindful of portion sizes to manage calorie intake.
Sodium Content: Pay attention to the sodium content of your broth and cheese, especially if you are watching your sodium intake. Choose low-sodium options whenever possible.
Whole Food Ingredients: This recipe focuses on whole, minimally processed ingredients, making it a healthier choice compared to processed potato dishes.
Fiber Content: Potatoes, especially with their skins, are a good source of dietary fiber, which is beneficial for digestion and satiety.

Preparation Time

This recipe is relatively quick to prepare, making it a great option for weeknight meals or when you need a delicious side dish in a hurry.

Prep Time: 15-20 minutes (This includes washing potatoes, chopping chives, grating cheese, and measuring spices)
Cook Time: 30-35 minutes (This includes boiling the potatoes and baking/broiling time in the oven)
Total Time: 45-55 minutes

Time Saving Tips:

Pre-shredded Cheese: Use pre-shredded reduced-fat cheddar cheese to save a few minutes of prep time.
Herb Prep Ahead: Chop the fresh chives ahead of time and store them in an airtight container in the refrigerator.
Boil Potatoes While Prepping Other Ingredients: Start boiling the potatoes while you are prepping the other ingredients, such as grating cheese and chopping chives, to maximize efficiency.
No Peeling Required: Since baby potatoes are used and the skins are meant to be crispy, there’s no need to peel the potatoes, saving significant prep time.

How to Serve

These Skinny Cheddar Chive Smashed Potatoes are incredibly versatile and pair well with a wide variety of main courses. Their savory, cheesy flavor and satisfying texture make them a crowd-pleasing side dish for almost any occasion.

Here are some delicious ways to serve them:

As a Side Dish with Main Courses:

Grilled or Roasted Meats:
- Steak: Smashed potatoes are a classic pairing with grilled steak, offering a comforting and flavorful complement to the rich meat.
- Chicken: Roasted chicken, grilled chicken breasts, or even pan-seared chicken thighs are all fantastic partners for these cheesy potatoes.
- Pork Chops: Smashed potatoes provide a hearty side to juicy pork chops, whether grilled, pan-fried, or baked.
- Salmon: Baked or grilled salmon fillets benefit from the savory and satisfying nature of smashed potatoes.
- Roast Beef or Pot Roast: Serve alongside a tender roast beef or pot roast for a classic and comforting Sunday dinner.
Vegetarian Mains:
- Grilled Halloumi: The salty halloumi cheese and creamy smashed potatoes create a delightful vegetarian meal.
- Lentil Loaf: Smashed potatoes offer a flavorful and textural contrast to a hearty lentil loaf.
- Vegetable Skewers: Serve with grilled vegetable skewers for a balanced and colorful vegetarian plate.
- Black Bean Burgers: Smashed potatoes are a great alternative to fries alongside black bean burgers.
- Mushroom Wellington: Pair with a vegetarian Mushroom Wellington for a more elegant and satisfying vegetarian main course.

As Part of a Buffet or Potluck:

Holiday Gatherings: These smashed potatoes are a welcome addition to Thanksgiving, Christmas, or Easter dinner buffets, offering a lighter alternative to traditional mashed potatoes.
Barbecues and Cookouts: Serve alongside burgers, hot dogs, and other barbecue favorites for a crowd-pleasing side dish.
Potlucks and Family Gatherings: Their ease of preparation and universal appeal make them perfect for potlucks and family gatherings. They travel well and can be reheated if needed.

Toppings and Garnishes for Extra Flair:

Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the cheesy potatoes.
Bacon Bits (Turkey Bacon for a lighter option): Crispy bacon bits (or turkey bacon bits) add a smoky and salty crunch.
Extra Cheddar Cheese: For extra cheesy goodness, sprinkle with more shredded cheddar cheese before serving.
Fresh Herbs: Besides chives, consider adding chopped parsley, dill, or thyme for different flavor profiles and visual appeal.
Green Onions: Sliced green onions offer a milder oniony flavor and a pop of color.
Hot Sauce or Red Pepper Flakes: For those who like a little heat, a dash of hot sauce or a sprinkle of red pepper flakes adds a spicy kick.
Caramelized Onions: Sweet and savory caramelized onions can be a delicious topping for smashed potatoes.

Additional Tips for Perfect Smashed Potatoes

To ensure your Skinny Cheddar Chive Smashed Potatoes are absolutely perfect every time, here are five helpful tips:

Don’t Overcrowd the Pot When Boiling: When boiling the potatoes, make sure they are not overcrowded in the pot. Overcrowding can lead to uneven cooking and some potatoes may cook faster than others. Use a large enough pot and ensure the potatoes are mostly in a single layer, or at most, two layers deep. This allows for even heat distribution and consistent cooking.
Smash While Warm, But Not Too Hot: It’s best to smash the potatoes while they are still warm, as they will be more pliable and easier to smash without falling apart. However, let them cool slightly after boiling so you can handle them comfortably without burning your hands. If they are too hot, they can be difficult to manage and may crumble too much when smashed.
Don’t Over-Smash – Aim for Texture: The beauty of smashed potatoes is their combination of crispy edges and fluffy insides. Avoid smashing them too thin, as they can become too crispy and lose their soft interior. Aim for about 1/2-inch thickness after smashing. You want them to be smashed, but still retain some potato texture and fluffiness.
Crispy Edges Secret: Olive Oil and Oven Temperature: Generous brushing with olive oil is crucial for achieving crispy edges. Make sure to coat all surfaces of the smashed potatoes with olive oil before baking. Also, a high oven temperature (425°F/220°C) is essential for browning and crisping the potatoes effectively. Don’t be afraid to let them get nicely golden brown around the edges for maximum flavor and texture.
Customize Your Cheese and Herbs: While cheddar and chives are a classic combination, feel free to experiment with different cheeses and herbs to create your own flavor variations. Try using Gruyere, Monterey Jack, or even a blend of cheeses. For herbs, consider rosemary, thyme, parsley, or dill. You can also add other flavor boosters like roasted garlic, caramelized onions, or a sprinkle of different spices to customize the recipe to your taste preferences.

FAQ

Here are some frequently asked questions about making Skinny Cheddar Chive Smashed Potatoes:

Q1: Can I make these smashed potatoes ahead of time?

A: While smashed potatoes are best served fresh and crispy, you can prepare the potatoes up to the point of smashing and brushing with olive oil a few hours ahead of time. Boil and drain the potatoes, then store them in the refrigerator. When you are ready to bake, smash them, brush with oil, season, and bake as directed. Adding the cheese and broiling should be done just before serving for the best results. Reheating fully baked smashed potatoes can sometimes make them less crispy, but they will still be tasty. You can reheat them in a 350°F (175°C) oven for about 10-15 minutes until heated through.

Q2: What type of potatoes are best for smashed potatoes?

A: Waxy potatoes like Yukon Gold, Red Potatoes, or fingerling potatoes are the best choices for smashed potatoes. They have a lower starch content than russet potatoes, which means they hold their shape better when boiled and smashed, and they become wonderfully creamy on the inside while crisping up nicely on the outside. Russet potatoes are more prone to becoming dry and crumbly when smashed.

Q3: Can I make these smashed potatoes vegan or dairy-free?

A: Yes, you can easily adapt this recipe to be vegan or dairy-free. To make them vegan, simply substitute the reduced-fat cheddar cheese with a vegan shredded cheddar cheese alternative. Ensure the vegetable broth you use is also vegan. All other ingredients in the recipe are naturally vegan-friendly. The taste and texture will be slightly different with vegan cheese, but still delicious.

Q4: How do I get my smashed potatoes extra crispy?

A: To achieve extra crispy smashed potatoes, ensure you are using enough olive oil and that you are baking them at a high enough temperature (425°F/220°C). Flipping the potatoes halfway through baking can also significantly enhance crispiness on both sides. Make sure the potatoes are not overcrowded on the baking sheet, as this can steam them instead of crisping them. Broiling for the last minute or two can also help to crisp up the edges even further, but watch carefully to prevent burning.

Q5: Can I use dried chives instead of fresh chives?

A: Yes, you can use dried chives if fresh chives are not available. However, fresh chives offer a brighter and more pronounced flavor compared to dried chives. If using dried chives, use about 1 tablespoon of dried chives for every 1/4 cup of fresh chives. Add the dried chives along with the other spices before baking, or sprinkle some fresh chives on top after baking for a fresher flavor boost if you have some on hand. Fresh herbs always elevate the dish, but dried are a convenient substitute when needed.