Crispy Cheesy Muffin-Tin Smashed Potatoes

The easiest side dish that delivers crispy edges, fluffy centres, and melty cheese in every bite.Perfect for Easter, family dinners, or anytime you want potatoes that feel a little extra special.

Bake time: 20 minutes

Ingredients:

Potatoes

• 1.5 lb baby potatoes (Yukon Gold or red)

• 2 tbsp melted butter

• ¾ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ¾ cup shredded cheese (cheddar, gruyère, or parmesan)

• 2 tbsp chopped chives or parsley (optional)

Garlic Yogurt Dip

• ¾ cup plain Greek yogurt

• 1 small clove garlic, finely grated

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Pinch of salt

• Optional: chopped dill or chives

Instructions:

1. Boil the potatoes
   Place potatoes in salted water and boil for 10–12 minutes until fork-tender. Drain and let them steam dry for a few minutes.

2. Preheat oven
   Preheat oven to 400°F (200°C).

3. Prepare muffin tin
   Line muffin cups with parchment muffin liners and sprinkle a little cheese in the bottom of each.

4. Smash the potatoes
   Place a few potatoes in each cup and gently press down with the bottom of a glass.

5. Season + add cheese
   Brush potatoes with melted butter and sprinkle with salt, pepper, and garlic powder. Top with the remaining shredded cheese.

6. Roast
   Bake for about 20 minutes until the edges are crispy and the cheese is golden.

7. Finish
   Let sit 2–3 minutes so they release easily, then sprinkle with herbs.

Garlic Yogurt Dip:
Mix Greek yogurt, garlic, lemon juice, olive oil, and a pinch of salt. Add dill or chives if you like.

These come out extra crispy thanks to the muffin tin and are perfect dipped in the garlicky yogurt sauce.