Cheesy Smashed Potatoes with Corn & Sour Cream

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SERVES:

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:}

Prepare the Potatoes: Wash and scrub the potatoes, leaving the skin on.‍
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.‍
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.‍
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.‍
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.‍
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.‍
Serve: Season with salt and serve with sour cream on the side.