These Smashed Potatoes are loaded with toppings like melted cheese, bacon and sour cream. They are tender and fluffy on the inside with crispy edges all around. So good for lunch or as a tasty side dish.
They are super easy to make and are fairly hands off. Just boil, season, smash, bake, and then load them up with your favorite topping. I’m partial to cheese, bacon and sour cream myself, but you can go with anything that happens to tickle your fancy.
Tips for Making Smashed Potatoes
Choose small potatoes for ultra crispiness. Look for baby potatoes or new potatoes. Purple Potatoes would be delicious as well. The best potatoes are going to be the size of a golf ball.
Use real butter for maximum flavor. When drizzling the butter over the potatoes, make sure to coat them really well. You can also use olive oil, or a combo of the two. Keep in mind that the butter will burn on the sheet pan so it’s important to line it with parchment paper or foil.
Give the potatoes a moment to steam after you smash them. The less moisture that’s present, the more crispy they will get.
Nothing beat real garlic for real flavor. Try to keep the minced garlic on the potatoes and not on the pan or it will burn.
Use freshly grated cheese and real bacon.
Smashed Potato Toppings
In my opinion, nothing beats potatoes with bacon and cheddar, but you can top your smashed potatoes with any you like. Here are some of our favorite options:
Cheddar and Ranch – sprinkle on a little dry ranch mix or drizzle with the dressing.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.