Loaded Crispy Smashed Potatoes Recipe
Whip up Loaded Crispy Smashed Potatoes with bacon, cheese, and chives for a side that turns tender baby potatoes into crispy, flavorful delights.
LOADED CRISPY SMASHED POTATOES RECIPE
Loaded Crispy Smashed Potatoes transform simple ingredients into a masterpiece of textures and flavors. Baby Yukon Gold potatoes become the canvas for a topping medley of crispy bacon, sharp cheddar cheese, tangy sour cream, and fresh chives. This dish captures the ultimate contrast of tender inside and shatteringly crispy edges, promising to be the highlight of any meal or gathering. Ready to impress and delight, it’s a recipe that turns the ordinary potato into extraordinary bites of joy.
INGREDIENTS
- 2 pounds baby yukon gold potatoes, whole + unpeeled
- 8 slices bacon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic minced
- 1/2 teaspoon fresh rosemary, minced
- 1 1/2 teaspoons fresh thyme, minced plus more for garnish
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup sour cream
- 1 tablespoon chives, minced plus more for garnish
INSTRUCTIONS
- Prep. Preheat the oven to 400°F and place an oven-safe wire rack inside a rimmed baking sheet lined with parchment paper.
- Potatoes. Season a large pot of cold water with salt, and add potatoes (2 pounds). Bring water to a boil, and cook uncovered until the potatoes are fork-tender, this will vary depending on their size, and should be 20-25 minutes.
- Drain potatoes in a colander and set them aside to dry completely for about 10 minutes.
Bacon. - Place bacon pieces (8 slices) on a prepared baking sheet, and bake in the preheated oven until crispy, about 18-20 minutes.
- Place cooked bacon on paper towels and remove the wire rack. Keep bacon grease in the pan! Chop the bacon into pieces and set aside.
- Assemble. Place dry potatoes on a baking sheet, and toss to coat in the bacon grease. Smash potatoes using the bottom of a dry measuring cup, breaking them up slightly as they smash.
- Sprinkle smashed potatoes with salt (1 teaspoon), pepper (1 teaspoon), garlic (2 cloves), rosemary (1/2 teaspoon), thyme (1 1/2 tespoons), and red pepper flakes (1/4 teaspoon).
Bake. - Bake potatoes in the oven for 45-55 minutes, you’ll know they’re done once the tops are golden and crispy.
- Remove potatoes from the oven, sprinkle evenly with cheese (1 1/2 cups), and bake for an additional 5 minutes, just until the cheese melts.
- Finishing touches. Remove potatoes from the oven. and top with sour cream, bacon, and chives. Enjoy!
Serving Suggestions
- Grilled Steak
- Herb Roasted Chicken
- BBQ Ribs
- Seared Salmon
- Garden Salad
- Vegetable Kabobs
- Garlic Butter Shrimp
- Coleslaw
Tips and Tricks
- You can boil the potatoes, drain them, and store them covered in the refrigerator until you’re ready to smash and season them the following day.
- After boiling and coating them in bacon fat, use the bottom of a dry measuring cup or potato masher to smash the potatoes to the right thickness, enhancing their surface area for a crispier outcome.
- The recipe suggests sharp cheddar, feel free to experiment with other cheeses like mozzarella, pepper jack, or even feta for different flavors.
