These loaded crispy smashed potatoes are going to rock your taste buds! I’m all about potatoes, especially crispy potatoes. These have quickly become my absolute favorites.
And let me tell you, they’re impossible to resist! Baby potatoes are cooked, smashed, then topped with bacon, cheese, sour cream, and chives. They’re irresistibly tender on the inside and crispy on the outside.
Believe me, you’re going to fall in love with these potatoes after just one bite. I promise!!
Loaded Crispy Smashed Potatoes
These potatoes are actually really easy to make just like most loaded smashed potatoes recipes! The ingredients are easy to find and should be widely available at most local supermarkets.
They make a perfect potato side dish. Serve them anytime you’d serve dishes like mashed potatoes, scalloped potatoes, or au gratin potatoes. They’re also great to serve as an appetizer. They make the perfect finger food! I serve these at fancy dinner parties, casual get-togethers, and always when we’re watching football!
Try my potato soup next!
Lets’ smash some potatoes.
Loaded Crispy Smashed Potatoes Video Tutorial
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Important Ingredient Notes, Tips + Tricks
- Potatoes: I use Baby Yukon Gold Potatoes in these loaded smashed potatoes. Because of their size, they cook quickly and are the perfect size for smashed potatoes. The flesh of these potatoes is waxy and moist and most importantly a bit sweet. They’re the perfect potato for boiling and then baking up crispy! The skin to the tender interior is the perfect ratio with these little babies!
- Bacon: I like to use uncured bacon because it doesn’t have nitrates. The concern associated with cured meat that contains nitrates about their cancer-causing effects just isn’t worth the risk for me. Check out this article if you want to know more here.
- Kosher Salt: I like the larger crystals of Kosher salt. They give a wonderful texture to the finished dish.
- Black Pepper: Adds a gentle spiciness, and a slightly woodsy and piney undertone.
- Garlic: Adds a pungent spicy flavor. The pungency will mellow and become mellow and slightly sweet and buttery flavor.
- Fresh Rosemary: This fresh herb adds a delicious peppery, balsamic taste.
- Red Pepper Flakes: Adds a little heat. If you don’t care for spicy food or if you’re serving this to kids, feel free to omit it. The recipe will still be amazing.
- Cheddar Cheese: Sharp cheddar is my favorite cheese in these crispy smashed potatoes. Feel free to use your favorite cheese, mozzarella, pepper jack, feta would all be great.
- Sour Cream: Sour cream adds a tangy creaminess.
- Chives: Adds a wonderful onion flavor with a slight garlicky note. If you don’t have chives, green onions (scallions) are a perfect substitute.
Reheat/Storing/Freezing Tips, Serving Recommendations
- How Long Can You Keep This In The Fridge? These loaded crispy smashed potatoes with chive sour cream are best served fresh. They can however be stored without the sour cream, in an airtight container, for 3-5 days in the fridge.
- Can You Freeze? Not really because they will lose their crispiness.
- Make-Ahead Tips: The potatoes can be boiled, drained, and smashed ahead of time. Cover the baking sheet with plastic wrap and it can be refrigerated until the next day. Then season the potatoes and proceed to the other steps.
What To Serve With Loaded Smashed Potatoes Recipe
If you’re serving these loaded crispy smashed potatoes with cheese as an appetizer, try these with my bacon wrapped smokies, hye rollers, or Mississippi sin dip. If you’re serving these as a side dish, they literally go with almost anything!
Step By Step How To Make Loaded Crispy Smashed Potatoes
- Season a large pot of cold water with salt, and add potatoes. Bring water to a boil, and cook uncovered until the potatoes are fork-tender, this will vary depending on their size, should be 20-25 minutes. Drain the potatoes completely.
- Place bacon pieces 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.
- 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, pepper, garlic, rosemary, thyme, and red pepper flakes.
- 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, and bake for an additional 5 minutes, just until the cheese melts. Remove potatoes from the oven. and top with sour cream, bacon, and chives. Enjoy!
More Easy Potato Recipes
- Chicken Potato Soup
- Ina Garten Potato Salad
- Fleming’s Potatoes
- Crockpot Potato Soup
- Cheesy Scalloped Potatoes
- Melting Potatoes
- Funeral Potatoes
- Mashed Potato Pancakes
- Roasted Potatoes and Carrots
- Garlic Mashed Potatoes
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Loaded Crispy Smashed Potatoes
These Loaded Crispy Smashed Potatoes are gonna rock your taste buds! Baby potatoes are cooked, smashed, topped with bacon, cheese, sour cream, and chives.
Servings: 6 servings
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, 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!
Notes
- Potatoes: I use Baby Yukon Gold Potatoes in this loaded smashed potatoes. Because of their size, they cook quickly and are the perfect size for smashed potatoes. The flesh of these potatoes is waxy and moist and most importantly a bit sweet. They're the perfect potato for boiling and then baking up crispy! The skin to the tender interior is the perfect ratio with these little babies!
- Bacon: I like to use uncured bacon because it doesn't have nitrates. The concern associated with cured meat that contains nitrates about their cancer-causing effects just isn't worth the risk for me. Check out this article if you want to know more here.
- Kosher Salt: I like the larger crystals of Kosher salt. They give a wonderful texture to the finished dish.
- Black Pepper: Adds a gentle spiciness, and a slightly woodsy and piney undertone.
- Garlic: Adds a pungent spicy flavor. The pungency will mellow and become mellow and slightly sweet and buttery flavor.
- Fresh Rosemary: This fresh herb adds a delicious peppery, balsamic taste.
- Red Pepper Flakes: Adds a little heat. If you don't care for spicy food or if you're serving this to kids, feel free to omit it. The recipe will still be amazing.
- Cheddar Cheese: Sharp cheddar is my favorite cheese in these crispy smashed potatoes. Feel free to use your favorite cheese, mozzarella, pepper jack, feta would all be great.
- Sour Cream: Sour cream adds a tangy creaminess.
- Chives: Adds a wonderful onion flavor with a slight garlicky note. If you don't have chives, green onions (scallions) are a perfect substitute.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 28g | Protein: 14g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 783mg | Potassium: 761mg | Fiber: 3g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 31mg | Calcium: 249mg | Iron: 2mg
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Did you turn the oven down from 400 to bake them after smashed?
No, I didn’t Barbara 🙂
I added bacon under cheese, and unfortunately didn’t have sour cream in house…but yummy!
I’m happy it turned out great! Thank you, Dawn! 🙂
I added extra extra bacon on top! Hehe. Fantastic!
That’s the perfect tweak, Rhea!
I’m testing out recipes that I’ll serve for thanksgiving, this one is a winner! Thank you!
OMG, thank you so much, Hannah!
totally love your recipes. Every day I can’t wait to see a new one. Thanks!
Nancy that makes me so happy to hear. Thank you for letting me know!