Loaded Smashed Potatoes: The Ultimate Guide to Crispy Perfection

Loaded Smashed Potatoes: Prepare to ditch the traditional mashed potato routine! We’re taking comfort food to a whole new level with this incredibly delicious and surprisingly easy recipe. Imagine crispy, golden-brown potato edges giving way to a fluffy, flavorful interior, all smothered in your favorite toppings. It’s a textural masterpiece that will have everyone begging for seconds.

Potatoes, in their humble glory, have been a staple food for centuries, nourishing communities across the globe. While the exact origin of “smashed” potatoes is a bit murky, the concept of flattening and roasting potatoes to maximize crispy surface area has likely been around for generations. This recipe builds upon that simple idea, transforming it into a crowd-pleasing dish worthy of any occasion.

What makes loaded smashed potatoes so irresistible? It’s the perfect combination of textures and flavors. The crispy edges provide a satisfying crunch, while the soft interior melts in your mouth. And then, of course, there are the toppings! Whether you opt for classic cheddar cheese and bacon, a zesty sour cream and chive combination, or something entirely unique, the possibilities are endless. Plus, they’re surprisingly simple to make, requiring minimal effort for maximum flavor payoff. Get ready to experience potato perfection!

this Recipe

Ingredients:

• For the Potatoes:
• 2 pounds small Yukon Gold potatoes, or other small, thin-skinned potatoes
• 4 tablespoons olive oil, divided
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• For the Loaded Toppings:
• 8 slices bacon, cooked until crispy and crumbled
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup chopped fresh chives
• Optional: Pickled jalapeños, sliced green onions, hot sauce

Preparing the Potatoes:

1. Wash and Dry: First things first, give those potatoes a good scrub under cold running water. You don’t need to peel them – the skins add great texture and flavor! Once they’re clean, pat them completely dry with a clean kitchen towel. This is important because dry potatoes will crisp up better in the oven.
2. Season and Toss: Now, in a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of sea salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Make sure every potato is nicely coated with the oil and spices. This is where the flavor party starts! I like to use my hands to really get in there and make sure everything is evenly distributed.
3. Roast the Potatoes: Preheat your oven to 400°F (200°C). Spread the seasoned potatoes in a single layer on a baking sheet. Make sure they’re not overcrowded, or they’ll steam instead of roast. If you need to, use two baking sheets. Roast for 20-25 minutes, or until the potatoes are fork-tender and slightly golden brown.

Smashing the Potatoes:

1. Smash Time: Remove the baking sheet from the oven. Using the bottom of a glass, a potato masher, or a fork, gently smash each potato. You want to flatten them slightly, but not completely flatten them into oblivion! Aim for about ½ inch thick. Don’t worry if they crack a little – that just adds to the rustic charm.
2. Add More Oil and Seasoning: Drizzle the remaining 2 tablespoons of olive oil over the smashed potatoes. Sprinkle with a little extra sea salt and black pepper to taste. This second dose of oil will help them get extra crispy in the oven.
3. Crisp Them Up: Return the baking sheet to the oven and bake for another 15-20 minutes, or until the potatoes are golden brown and crispy around the edges. Keep a close eye on them during this stage to prevent burning. The edges should be beautifully browned and slightly caramelized.

Preparing the Bacon:

1. Cook the Bacon: While the potatoes are roasting (either the first or second time), cook the bacon until it’s crispy. You can do this in a skillet over medium heat, in the oven, or even in the microwave. My personal preference is the oven method – it’s less messy and the bacon cooks more evenly. To cook bacon in the oven, preheat to 400°F (200°C) and lay the bacon strips on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until crispy.
2. Crumble the Bacon: Once the bacon is cooked, remove it from the pan and let it cool slightly on a paper towel-lined plate to absorb any excess grease. Then, crumble it into small pieces. You can use your hands, a fork, or even a food processor for this step.

Assembling the Loaded Smashed Potatoes:

1. Cheese Please: Remove the crispy smashed potatoes from the oven. Immediately sprinkle the shredded cheddar cheese evenly over the potatoes. The residual heat from the potatoes will melt the cheese beautifully.
2. Add the Toppings: Now comes the fun part! Top the cheesy potatoes with the crumbled bacon, dollops of sour cream, and chopped fresh chives.
3. Optional Extras: If you’re feeling adventurous, you can also add pickled jalapeños for a spicy kick, sliced green onions for extra freshness, or a drizzle of your favorite hot sauce for some heat. The possibilities are endless!
4. Serve Immediately: Serve the loaded smashed potatoes immediately while they’re still hot and crispy. They’re best enjoyed fresh from the oven.

Tips and Variations:

• Potato Variety: While I prefer Yukon Gold potatoes for their creamy texture and slightly sweet flavor, you can also use other small, thin-skinned potatoes like red potatoes or fingerling potatoes.
• Cheese Options: Cheddar cheese is a classic choice, but you can also use other cheeses like Monterey Jack, pepper jack, or even a blend of cheeses.
• Sour Cream Substitute: If you don’t have sour cream on hand, you can use Greek yogurt as a substitute. It has a similar tangy flavor and creamy texture.
• Spice It Up: For a spicier version, add a pinch of cayenne pepper to the potatoes before roasting, or use pepper jack cheese instead of cheddar.
• Make It Vegetarian: To make this dish vegetarian, simply omit the bacon and add other toppings like roasted vegetables, black beans, or corn.
• Garlic Lovers: If you’re a garlic fanatic like me, you can add a clove or two of minced garlic to the potatoes before roasting.
• Herb It Up: Experiment with different herbs like rosemary, thyme, or oregano. Fresh herbs will add a burst of flavor.
• Make Ahead: You can roast the potatoes ahead of time and store them in the refrigerator until you’re ready to smash and load them. Just add a few extra minutes to the second roasting time to ensure they’re heated through.
• Leftovers: Leftover loaded smashed potatoes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through. They might not be as crispy as they were when freshly made, but they’ll still be delicious.
• Serving Suggestions: These loaded smashed potatoes make a great appetizer, side dish, or even a light meal. Serve them with a salad, grilled chicken, or steak.

Troubleshooting:

• Potatoes Not Crispy Enough: If your potatoes aren’t getting crispy enough, make sure they’re not overcrowded on the baking sheet. Also, ensure that you’re using enough oil and that your oven is hot enough.
• Potatoes Burning: If your potatoes are burning, lower the oven temperature slightly and keep a closer eye on them. You can also tent the baking sheet with foil to prevent them from browning too quickly.
• Cheese Not Melting: If your cheese isn’t melting properly, make sure the potatoes are still hot when you sprinkle the cheese on top. You can also place the baking sheet under the broiler for a minute or two to melt the cheese. But watch it carefully so it doesn’t burn!
• Sour Cream Too Runny: If your sour cream is too runny, try using Greek yogurt instead. It’s thicker and less likely to run.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 400-500 per serving
• Fat: 25-35 grams
• Saturated Fat: 10-15 grams
• Cholesterol: 50-70 mg
• Sodium: 500-700 mg
• Carbohydrates: 30-40 grams
• Fiber: 3-5 grams
• Sugar: 2-4 grams
• Protein: 10-15 grams

Enjoy your delicious loaded smashed potatoes! I hope you love them as much as I do!

Conclusion:

And there you have it! These Loaded Smashed Potatoes are truly a game-changer. I know, I know, I might be biased, but trust me on this one. They’re crispy, creamy, savory, and oh-so-satisfying. The combination of textures and flavors is simply irresistible, making them the perfect side dish for just about any meal, or even a surprisingly satisfying snack on their own.

Why is this recipe a must-try? Well, for starters, it’s incredibly easy to make. We’re talking minimal ingredients and straightforward instructions. Even if you’re a beginner in the kitchen, you can absolutely nail this recipe. Secondly, it’s a crowd-pleaser. I’ve made these for family gatherings, potlucks, and even just a casual weeknight dinner, and they’re always a hit. People rave about them! And finally, it’s just plain delicious. The crispy edges, the fluffy interior, the cheesy, bacon-y topping… what’s not to love?

But the best part about these Loaded Smashed Potatoes is their versatility. Feel free to get creative with your toppings! While I’m a huge fan of the classic cheddar cheese and bacon combination, the possibilities are endless.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of cayenne pepper or a drizzle of hot sauce to the sour cream for a little kick.
* Go Greek: Top with crumbled feta cheese, olives, and a dollop of tzatziki sauce.
* Make it vegetarian: Skip the bacon and add some sautéed mushrooms, caramelized onions, or roasted red peppers.
* Mexican Fiesta: Top with salsa, guacamole, sour cream, and a sprinkle of cilantro.
* Breakfast for Dinner: Add a fried egg on top for a truly decadent treat.
* Herb it up: Fresh chives, parsley, or dill add a bright, fresh flavor.
* Cheese, please!: Experiment with different cheeses like Gruyere, Monterey Jack, or even a sprinkle of Parmesan.
* Dip it good: Serve with your favorite dipping sauces like ranch, blue cheese dressing, or even a spicy aioli.

These are just a few ideas to get you started. Don’t be afraid to experiment and find your own favorite combinations. The beauty of this recipe is that it’s so adaptable to your own tastes and preferences.

I truly believe that once you try these Loaded Smashed Potatoes, they’ll become a regular part of your recipe rotation. They’re just that good! So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to experience potato perfection.

I’m so excited for you to try this recipe! And I’d love to hear about your experience. Did you make any variations? What toppings did you use? What did your family and friends think? Please, share your thoughts and photos in the comments below. I can’t wait to see what you create! Happy cooking! I am confident that you will love this recipe as much as I do. Don’t forget to rate the recipe if you enjoyed it! Your feedback helps others discover this delicious and easy side dish.