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.