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I can't count how many times these smashed potatoes have disappeared from my kitchen table in minutes. Picture this: golden crispy baby potatoes topped with cool sour cream, chunks of bacon, and fresh chives. They're super simple to whip up and trust me, once you serve these at dinner or your next party, everyone will beg for the recipe.
Let Me Tell You About These Life-Changing Potatoes
Think of everything you love about crispy roasted potatoes and loaded baked potatoes wrapped into one incredible bite. I love that you can make these with ingredients straight from your pantry and fridge. Sometimes I get creative and throw on some melty cheese or leftover pulled pork from Sunday dinner. They're my go-to side dish when I want to make dinner extra special.
What You'll Need From Your Kitchen
- Baby yellow potatoes: 1 lb Small ones work best, about 2 inches across for that perfect crispy bite.
- Sour cream: 1/2 cup The creamy coolness makes these potatoes sing.
- Bacon: 4 slices, cooked and crumbled Because everything's better with bacon.
- Chives: 2 tbsp, finely chopped Fresh from my garden when possible.
- Olive oil: 2 tbsp This is the secret to that irresistible crunch.
- Salt and pepper: To taste Don't be shy with these.
Let's Make These Together
- First Up: Parboil Those Potatoes
- Pop your potatoes in a big pot with cold salted water. Let them boil until you can easily stick a fork in them, usually takes about 15-20 minutes. Drain and give them a minute to cool.
- Time to Smash
- Get your oven nice and hot at 425°F. Line a baking sheet with parchment and spread out those potatoes. Now comes the fun part grab a potato masher or glass and gently squish each potato.
- Season and Get Them Crispy
- Drizzle with olive oil and sprinkle with salt and pepper. Pop them in the oven for about 20-25 minutes until they're gorgeous and golden.
- The Grand Finale
- Top each crispy potato with a generous dollop of sour cream, sprinkle with bacon bits, and finish with those fresh chives. Serve them while they're hot.
My Kitchen Secrets for Success
Always start with cold water for boiling your potatoes it makes such a difference in the texture. Pick potatoes that are about the same size so they cook evenly. Looking to switch things up? Throw on some shredded cheddar or turn up the heat with your favorite hot sauce.
Saving Some for Later
Keep any leftovers in your fridge in a sealed container they'll stay good for 2-3 days. When you're ready to eat them again, pop them in the oven or air fryer at 375°F until they crisp back up. Want to make them ahead? Smash them, freeze on a baking sheet for an hour, then transfer to a freezer bag. Just remember to thaw them overnight before baking.
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What to Serve These Beautiful Potatoes With
These potatoes are amazing alongside my garlic cream salmon or a perfectly cooked steak. Sometimes I make a big batch just for snacking when friends come over my book club goes crazy for them every time.
Frequently Asked Questions
- → Can I make these potatoes ahead of time?
You can boil and smash the potatoes up to a day ahead. Store them in the fridge, then oil and bake them just before serving for the best crispy texture.
- → What's the best type of potato to use?
Baby yellow potatoes work best because of their creamy texture and small size. They create the perfect bite-sized portions and get extra crispy when smashed.
- → Why do you need to boil the potatoes first?
Boiling helps cook the inside of the potatoes until tender. This makes them easy to smash and ensures a fluffy interior while the outside gets crispy in the oven.
- → Can I use different toppings?
You can switch up the toppings based on what you like. Try different cheeses, caramelized onions, or even pulled pork. The crispy potato base works well with many toppings.
- → How do I store and reheat leftovers?
Keep leftovers in the fridge for up to 3 days. Reheat them in the oven at 400°F for about 10 minutes to crisp them up again. The microwave works too but won't keep them crispy.