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.

Course Side Dish

Cuisine American

Keyword potato side dishes, potatoes, side dishes

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 392kcal

Author Kathleen

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

US Customary - Metric

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