Description
Loaded Smashed Potatoes are a delightful and hearty side dish featuring crispy smashed baby potatoes topped with smoky bacon, melted cheddar cheese, tangy sour cream, and a burst of flavor from pickled jalapeños and spring onions. These potatoes are seasoned with smoked paprika, garlic powder, and black pepper for a perfect balance of spice and savory goodness, making them an irresistible addition to any meal or snack.
Ingredients
Scale
Potatoes & Seasonings
- 20 Baby Potatoes (see notes)
- 2 tsp + 1/4–1/2 tsp Salt
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
Bacon & Oil
- 6 slices of Streaky Bacon
- 2 tbsp Olive Oil
Toppings
- 120g / 1/2 cup Sour Cream, or as needed
- 120g / 4oz Cheddar, grated (or as needed)
- 1–2 thin Spring Onions, finely sliced
- Handful of Pickled Jalapeños, finely diced
Instructions
- Boil the Potatoes: Start by boiling the 20 baby potatoes in salted water until they are tender when pierced with a fork, about 15-20 minutes. This softens the potatoes, making them ready for smashing.
- Preheat Oven: While the potatoes boil, preheat your oven to 220°C (425°F) to prepare for roasting the smashed potatoes.
- Cook the Bacon: In a skillet over medium heat, cook the 6 slices of streaky bacon until crispy. Remove, drain excess fat on paper towels, then chop or crumble.
- Drain and Smash the Potatoes: Once boiled, drain the potatoes and place them on a baking tray lined with parchment paper or a lightly greased surface. Using a fork or potato masher, gently press each potato to flatten it roughly to about half the original thickness without breaking it apart completely.
- Season and Oil: Drizzle the smashed potatoes with 2 tablespoons of olive oil, then sprinkle with 2 teaspoons of salt (plus an additional 1/4 to 1/2 teaspoon based on taste), smoked paprika, garlic powder, and black pepper. Make sure each potato is evenly coated for maximum flavor.
- Roast the Potatoes: Place the tray in the preheated oven and roast the potatoes for 20-25 minutes until the edges are crispy and golden brown.
- Add Toppings: Remove the potatoes from the oven and immediately sprinkle grated cheddar cheese on top so it melts slightly from the heat. Distribute the crispy bacon evenly over the potatoes as well.
- Serve with Sour Cream and Garnishes: Dollop sour cream on and around the potatoes, then garnish with finely sliced spring onions and diced pickled jalapeños for a fresh and spicy kick. Serve warm.
Notes
- Baby potatoes are preferred for their texture and size, but small new potatoes can be substituted.
- Adjust salt and spices based on your personal preference and dietary needs.
- For a vegetarian version, omit bacon and consider adding sautéed mushrooms or caramelized onions.
- Use fresh cheddar for best meltability and flavor, but feel free to substitute with your favorite melting cheese.
- Pickled jalapeños add a tangy heat; reduce or omit for less spice.
Keywords: smashed potatoes, loaded potatoes, roasted potatoes, bacon potatoes, cheesy potatoes, party side dish, comfort food