Loaded Crispy Smashed Potatoes
(GF)
Crispy smashed potatoes are one of my favorite ways to cook baby potatoes. Load them up with cheese, bacon, a tangy sour cream sauce, and it really can’t get much better than that.
Yield: 4 Servings
Loaded Crispy Smashed Potatoes
Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 4 M
Ingredients
Sour Cream Sauce
- 1/2 cup Sour Cream
- 1 TB Fresh Chives, chopped (plus more to garnish)
- 1 TB Fresh Parsley, chopped
- 1 Confit Garlic Clove, mashed (can also use raw garlic)
- 1 tsp Garlic Oil
- 1/2 tsp Worcestershire Sauce
- 1 tsp Lemon Juice
- 1 TB Water
- Kosher Salt, to taste
- Black Pepper, to taste
Remaining Ingredients
- 1 1/2 pounds Baby Potatoes
- 1 cup Cheddar Cheese, grated
- 1/2 pound Bacon, cooked and crumbled
- Avocado Oil
- Kosher Salt
- Black Pepper
Instructions
- Preheat oven to 400F.
- Combine sauce ingredients, set aside.
- Toss potatoes in avocado oil, salt, and black pepper on a tin foil lined baking sheet.
- Roast in the oven for 20 minutes, or until soft in the center when pierced with a knife.
- Once the potatoes are out of the oven, turn the oven temperature up to 450F.
- Pierce all the potatoes with a knife then smash down with a fork.
- Drizzle more avocado oil on top of the potatoes and place back in the oven until crispy. (About 20 minutes)
- Once the potatoes are crispy, top with cheese and bacon and place back in the oven until the cheese is melted and the bacon has crisped back up.
- Finish with the sour cream sauce and extra chives.
