Print: Crispy Loaded Smashed Potatoes

Ingredients

Main Ingredients

□ 8 8-10 small Yukon Gold potatoes
□ 3 tbsp 3 tbsp salted butter (softened)
□ 1 tbsp 1 tbsp rendered bacon grease (optional but adds amazing flavor)
□ ½ tsp 1/2 tsp garlic powder
□ ½ tsp 1/2 tsp salt (adjust to taste)
□ ½ tsp 1/2 tsp black pepper (adjust to taste)

Instructions

Getting the perfect smashed potatoes starts with tender, well-seasoned potatoes. Here’s how I prepare them:
Smashing the potatoes gives them the signature crispy edges and soft center.
Arrange on Baking Sheet:I line a baking sheet with parchment or lightly grease it and arrange the boiled potatoes with space in between.
Smash the Potatoes:Using a potato masher, the bottom of a small cup, or even the base of a skillet, I gently press each potato until it’s about 1/2 inch thick. The key is to smash them enough to create surface area for crisping, but not so much that they fall apart.
Crisping is where the magic happens.
Preheat Oven:I preheat my oven to 425°F (220°C).
Bake the Potatoes:I place the smashed potatoes in the oven for about 20-25 minutes until the edges are golden and crispy. Halfway through, I carefully flip them to ensure even browning.

Why This Recipe Works: Craving a savory comfort food that’s crispy on the outside, tender on the inside, and packed with flavor? My Crispy Loaded Smashed Potatoes recipe is here to satisfy that craving. With golden Yukon Gold potatoes smashed to perfection, smothered in melted cheddar, crispy bacon, and a dollop of creamy sour cream, this dish is the ultimate crowd-pleaser. Perfect for weeknight dinners, holiday spreads, or anytime you want a little indulgence.

Storage & Make-Ahead Tips: I don’t usually freeze these fully loaded potatoes because toppings like sour cream don’t hold up well. However, the plain smashed potatoes can be frozen on a baking sheet, then transferred to a freezer bag. They’ll keep for up to 1 month and can be baked straight from frozen for a quick side dish.