If you're in the mood for a comforting side dish that's sure to please, these Cheesy Smashed Potatoes are calling your name! They're crispy on the outside, soft on the inside, and loaded with melty cheddar and bacon. Served alongside a delicious Sour Cream Dipping Sauce, this recipe is perfect for dinner or as a tasty appetizer and will surely become a new favorite.
These baby potatoes are first boiled until they're just tender, then tossed in a mix of rendered bacon fat, garlic powder, salt, and pepper. After that, they're smashed and roasted until they're golden and crispy. Finally, they're topped with melted cheddar and crispy bacon for the ultimate cheesy finish and served with a green onion and sour cream dip.
These potatoes disappear fast at our house. They are seriously the most perfect flavor and texture combo! I try to make them as a delicious side dish, but they sometimes don't even make it to the table because they are snatched up right off the pan. We recommend making a double batch!
If you are looking for more side dish recipes, try: Cheesy Hasselback Potatoes with Bacon, Crispy Parmesan Oven Roasted Potato Wedges or Parmesan Roasted Red Potatoes with Rosemary.
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Why You Will Love This Recipe
- This smashed potato recipe has the ultimate combo of crispy edges and gooey, melted cheese, hitting all the right comfort food notes.
- It's super easy to make, so you can enjoy all that deliciousness without spending a ton of time in the kitchen.
- If you're a bacon lover, this smashed potatoes recipe is going to be right up your alley. The crispy bacon crumbled on top adds that perfect savory kick that takes these potatoes to the next level. It's hard to resist when bacon is involved!
Ingredients Needed
Here are notes about some of the ingredients needed to make these crispy smashed potatoes. For the full recipe and measurements, see the recipe card below.
- Bacon
- Baby potatoes
- Salt & black pepper: I'm typically using coarse ground pepper and it works especially well in the recipe.
- Garlic powder
- Extra sharp cheddar cheese: Sharp or mild cheddar would work here too.
- Sour cream: I prefer the flavor of full fat sour cream the best, but you can easily use light or fat free.
- Chives: Fresh chives are great, but if they aren't available, freeze dried chives work just as good!
- Onion powder
- Chives or green onion: Use either one as a garnish sprinkled over the potatoes and dip.
Ingredient Substitutions
- Baby potatoes: If you don't have baby potatoes, you can use fingerling potatoes or even larger red or Yukon gold potatoes cut into smaller pieces.
- Extra sharp cheddar cheese: Swap the extra sharp cheddar with any melting cheese you prefer, like mozzarella, gouda, or Monterey Jack. For a stronger flavor, try blue cheese or Parmesan cheese.
- Bacon: If you want to try a lighter version, feel free to use turkey bacon. Crispy prosciutto would work too. If you want to skip the bacon altogether, that would be fine too!
- Sour cream: Greek yogurt makes a great substitute if you want a tangier, lighter option. You can also mix in some mayo for a creamier dip.
This easy recipe has not been tested with these substitutions or variations. If you give any of these a try, please let me know how it worked out in the comments below!
Recipe Variations
- If you prefer to skip the bacon, you can toss the potatoes with 4 tablespoons of melted butter instead of the rendered bacon fat.
- Skip the garlic powder and toss the potatoes with fresh herbs like rosemary, thyme, or parsley along with fresh minced garlic for a bit of a different flavor.
- If you don't feel like smashing the potatoes, feel free to skip that step. The potatoes will still taste delicious!
- Feel like trying a different dipping sauce? Try my Buttermilk Parmesan Dressing instead!
Equipment Needed
- Baking sheet: Baking sheet: I do a majority of my baking on a large baking sheet.
- Parchment paper: I love these pre cut parchment paper sheets. It is so easy to pull one of these out and have your baking sheet lined without fussing around with getting it just the right size.
Step by Step Instructions
STEP 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
STEP 2: In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel lined plate, reserving bacon fat in the skillet. Chop or crumble bacon and set aside.
STEP 3: In a small bowl, combine the salt, pepper and garlic powder. Stir well to combine.
STEP 4: Place the potatoes in a medium sized bowl and pour the rendered bacon fat over them. Toss to combine.
STEP 5: Sprinkle the garlic powder mixture over the potatoes and toss to coat evenly.
STEP 6: Transfer the potatoes to the prepared baking sheet, scraping the bowl with a rubber spatula, and bake in the preheated oven for 30 minutes, shaking the pan about halfway through.
STEP 7: While the potatoes are in the oven, prepare the sour cream mixture by combining all of the ingredients in a small bowl and stirring well to combine. Cover and store in the refrigerator until you are ready to serve.
STEP 8: After 30 minutes, remove the potatoes from the oven and using a flat bottomed glass, jar or bowl, smash each potato.
STEP 9: Return the potatoes to the oven and continue to bake for 25 more minutes, flipping about halfway through.
STEP 10: Remove the potatoes from the oven, top with the shredded cheese and bacon and place back in the oven for about 2 minutes, or until the cheese is melted.
STEP 11: Top with chives or green onions as a garnish and serve with the sour cream dip.
Expert Tips
Here are some tips and tricks for making this perfect side dish:
- If the potatoes are sticking to your jar or glass when you are smashing them you can spray the bottom with cooking spray or wrap the bottom with parchment paper to prevent sticking.
- Use even pressure when smashing the potatoes to get uniform smashed potatoes. This will help ensure they cook evenly.
- For the crispiest smashed potatoes, you need to be sure to toss them with enough fat. If you feel like they are a bit dry or not crisping up enough, feel free to drizzle with a bit of olive oil or melted butter.
- Shred your own cheese from a large block of cheese. You will get better melting results than pre-shredded cheese.
FAQ
This dish goes great with grilled meats like chicken or steak, and a fresh salad or some roasted veggies add a nice balance. You could also pair it with a light soup, like tomato or veggie, to keep things cozy without being too heavy.
No need to peel the potatoes for this recipe! The skins add extra texture and help the potatoes hold together better when you smash them. Plus, they get nice and crispy in the oven, which adds to the overall deliciousness. Just give them a good wash before cooking.
These potatoes are definitely best when fresh out of the oven. If you choose to make them ahead of time, you can reheat them in the oven to regain the crispiness. To save some time, you can make the bacon ahead of time, reserving the rendered bacon fat for the potatoes. You could also have the cheese shredded and sour cream dip prepared in advance.
Storage
Refrigerator
Store completely cooled leftover cheesy smashed potatoes in an airtight container in the refrigerator. Eat within 3-4 days.
Freezer
Freeze completely cooled leftovers in airtight containers for up to 3 months. Thaw in the refrigerator overnight when ready to consume.
Reheating
The best way to reheat these is to roast them in the oven for a few minutes until heated through. You could also reheat, wrapped in a paper towel in the microwave but they will not maintain their crispiness this way.
More Recipes To Try
To use up any leftover bacon or extra sharp cheddar cheese, try one of these recipes:
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Recipe
Cheesy Smashed Potatoes with Sour Cream Dipping Sauce
Ingredients
Potatoes:
- 8 pieces bacon
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
- ½ teaspoon garlic powder
- 1 ½ pounds baby potatoes
- 1 cup shredded extra sharp cheddar cheese
- Chives or green onion for garnish
Sour Cream:
- ½ cup sour cream
- 1 tablespoon chives
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large skillet, cook bacon over medium heat until crisp. Transfer to a paper towel lined plate, reserving rendered bacon fat in the pan. Chop or crumble bacon and set aside.8 pieces bacon
- In a small bowl, combine the salt, pepper and garlic powder. Stir well to combine.½ teaspoon salt, ½ teaspoon coarse black pepper, ½ teaspoon garlic powder
- Place potatoes in a medium bowl. Pour the reserved bacon fat over the potatoes. Toss to combine.1 ½ pounds baby potatoes
- Sprinkle the salt mixture over the potatoes and toss to evenly coat.
- Transfer potatoes to the prepared baking sheet, scraping the bowl with a rubber spatula. Bake for 30 minutes, shaking the pan about half way through..
- While the potatoes are in the oven, prepare the sour cream mixture by combining all of the ingredients in a small bowl and stirring well to combine. Store in the refrigerator until ready to serve.½ cup sour cream, 1 tablespoon chives, ½ teaspoon onion powder
- Remove from the oven and use the bottom of a large glass or mason jar to smash each potato. Return to the oven and bake for 25 more minutes, flipping about halfway through.
- Remove the potatoes from the oven again and top with the bacon and cheese and place the pan back in the oven for about 2 minutes or until the cheese is fully melted.1 cup shredded extra sharp cheddar cheese, Chives or green onion for garnish
- Top with chives or green onions as a garnish and serve with the prepared sour cream.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Ashlyn Meredith says
We love to have these as a side with dinner or as a party appetizer. They go fast, so seriously recommend a double batch!