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Easy Oven-Baked Loaded Smashed Baby Potatoes Recipe

Easy Oven-Baked Loaded Smashed Baby Potatoes

Tender baby potatoes are smashed, roasted until crisp, and covered with cheddar, bacon, sour cream, and green onions. This comforting side dish makes about 4–6 servings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Baby potatoes, preferably small Yukon Gold or red potatoes
  • 2 tablespoons Olive oil, plus more for the pan if needed
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon or 2 Garlic powder or minced garlic cloves
Toppings
  • 6 slices Bacon, cooked crisp and crumbled
  • 1 cup Sharp cheddar cheese, shredded
  • 1/2 cup Sour cream
  • 2 Green onions, thinly sliced
Optional Garnish
  • 2 tablespoons Fresh chives or parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil the pan.
  2. Rinse the baby potatoes and place them in a pot of generously salted water. Bring the water to a boil and cook the potatoes for 15–20 minutes, until fork-tender but not falling apart.
  3. Drain the potatoes and let them steam-dry for 5 minutes. Arrange them on the prepared baking sheet and press each potato to about 1/2-inch thickness with the bottom of a glass, measuring cup, or potato masher.
  4. Drizzle or brush the potatoes with olive oil. Season with the remaining kosher salt, black pepper, and garlic powder, or add the minced garlic.
  5. Roast for 25–35 minutes, turning the pan once if needed, until the potato edges are deeply browned and crisp.
  6. Sprinkle the shredded cheddar over the potatoes during the final 3–5 minutes of baking, just until the cheese melts.
  7. Top the hot potatoes with crisp crumbled bacon, sour cream, sliced green onions, and optional chives or parsley. Serve immediately.

Notes

Steam-drying is important because excess moisture prevents crisping. Leave space between the potatoes on the baking sheet, use a metal pan for especially crisp bottoms, and avoid turning the potatoes until the undersides have browned.