Crispy Loaded Smashed Potatoes

 

 These smashed potatoes are the ultimate comfort food. They are boiled until tender, smashed flat, roasted until golden and crispy, and then loaded with all your favorite baked potato toppings: melted sharp cheddar cheese, crispy bacon, fresh chives, and a dollop of sour cream.

Yields: 4-6 servings Prep time: 15 minutes Cook time: 45 minutes

Ingredients:

• 2 lbs baby potatoes (such as Yukon Gold or red potatoes), uniform size
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 tsp garlic powder
• ½ cup shredded sharp cheddar cheese
• 4 slices thick-cut bacon, cooked and crumbled
• ¼ cup sour cream (or Greek yogurt)
• 2 tbsp fresh chives, thinly sliced

Instructions:

1.      Preheat & Boil: Preheat your oven to 425°F (220°C). Place the baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well and let them dry for a few minutes.

2.     Smash: Arrange the dried potatoes in a single layer on a large, rimmed baking sheet. Using the bottom of a heavy glass or a measuring cup, gently press down on each potato until it is about ½-inch thick and flattened, but still in one piece.

3.     Season: Drizzle the olive oil over the smashed potatoes. Sprinkle evenly with the kosher salt, black pepper, and garlic powder.

4.     Roast: Roast for 25-30 minutes, or until the edges are deeply golden brown and very crispy.

5.     Load: Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese and crumbled bacon over the potatoes. Return to the oven for 5 minutes, or just until the cheese is melted and bubbly.

6.     Garnish & Serve: Remove from the oven. Immediately dollop small spoonfuls of sour cream over the potatoes and sprinkle with the fresh chives. Serve warm.