Loaded Crispy Smashed Potatoes


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


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


  1. Preheat oven to 400F.
  2. Combine sauce ingredients, set aside.
  3. Toss potatoes in avocado oil, salt, and black pepper on a tin foil lined baking sheet.
  4. Roast in the oven for 20 minutes, or until soft in the center when pierced with a knife.
  5. Once the potatoes are out of the oven, turn the oven temperature up to 450F.
  6. Pierce all the potatoes with a knife then smash down with a fork.
  7. Drizzle more avocado oil on top of the potatoes and place back in the oven until crispy. (About 20 minutes)
  8. 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.
  9. Finish with the sour cream sauce and extra chives.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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