Close-up of crispy, golden smashed potatoes topped with melted cheese and sweetcorn, served with a dollop of sour cream.

Cheesy Smashed Potatoes with Corn & Sour Cream

Close-up of crispy, golden smashed potatoes topped with melted cheese and sweetcorn, served with a dollop of sour cream.
facebook icon
twitter icon
pinterest icon
telegram icon
WRITTEN BY
SERVES:
4
Prep Time:
10 MINUTES
Cook Time:
45 MINUTES

These Cheesy Smashed Potatoes with Corn and Sour Cream went absolutely viral on socials, so we had to give them a go! Crispy, golden, and ridiculously good, they’re the side dish that steals the show. Load them up with whatever you fancy - cheese, vegan cheese, avo smash, or a punchy chimichurri. Keep it classic with sour cream, or make it plant-based with a dollop of hummus. However you top ‘em, they won’t last long!

INGREDIENTS:
  • 500g potatoes
  • 1 corn on the cob
  • ¾ cup grated cheese
  • 1 Tbsp olive oil
  • ¼ tsp paprika
  • ½ tsp garlic powder
  • 2 Tbsp sour cream
  • Salt, to taste
INSTRUCTIONS:
  1. Prepare the Potatoes: Wash and scrub the potatoes, leaving the skin on.
  2. Boil the Potatoes: Bring a pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes until fork-tender. Drain and let them steam dry slightly.
  3. Cook the Corn: While the potatoes are boiling, bring another pot of water to a boil. Add the corn on the cob and cook for 5-7 minutes until tender. Remove from the pot, let it cool slightly, then slice off the kernels.
  4. Smash the Potatoes: Preheat the oven to 200°C. Line a baking tray with parchment paper. Place the potatoes on the tray and use the bottom of an oiled glass to gently smash them, creating crispy edges.
  5. Season and Roast: In a small bowl, mix the olive oil, paprika, and garlic powder. Brush this mixture over the smashed potatoes. Bake for 15-20 minutes, or until crispy.
  6. Add Cheese & Corn: Remove the tray from the oven. Sprinkle the cheese over the potatoes and scatter the corn kernels on top. Return to the oven for another 10 minutes, until the cheese is melted and slightly crispy.
  7. Serve: Season with salt and serve with sour cream on the side.
wonkybox

Cheesy Smashed Potatoes with Corn & Sour Cream

The viral crispy smashed potatoes, golden cheese, and sweetcorn - topped with sour cream.A seriously easy and versatile side.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Crispy golden parsnip chips with grated parmesan, fresh parsley, and garlic mayo dip.
Crispy Parsnip Chips with Truffle & Parmesan

Crispy parsnip chips with truffle oil, parmesan and garlic mayo – your new go-to side made with seasonal root veg.

A baked root vegetable ratatouille layered with beetroot, parsnip, carrot and potato, topped with Parmesan and bubbling tomato sauce.
Winter Root Vegetable Ratatouille

Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.

Close-up of creamy beetroot butter beans topped with golden grilled feta and walnuts, served in a rustic skillet with crusty bread on the side.
Beetroot Butter Beans with Feta & Walnuts

Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.

Crispy rice paper rolls filled with a vibrant mix of tofu, cabbage, and shredded veggies, served with a tangy dipping sauce.
Crispy Rice Paper Rolls

Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect veggie snack. A yummy vegan, low-waste snack