Loaded Smashed Potatoes
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Small red potatoes boiled till tender, smashed lightly, topped with a spicy butter garlic drizzle, sharp cheddar, crispy bacon, sour cream, and fresh scallions. The process focuses on texture contrast—crispy edges with soft insides. Variations include swapping bacon for smoked sausage or using a dash of smoked paprika instead of hot sauce. Monitoring visual cues like potato skins cracking and golden browning ensures no overbake. Butter infused with garlic and heat seeps into every crack, setting the stage for bold toppings.
Prep:
15 min
Cook:
45 min
Total:
60 min
Servings:
4 servings
#American
#potato recipes
#comfort food
#garlic butter
#bacon
#cheddar
#sides
Potatoes—the humble spud—but give them a little chaos. Heated water bubbling fiercely, slowly softening those red beauties till fork slides in without resistance but still holds their shape. Smashed once with purpose, not pureed. That crackling skin—sharp, golden, teasing with crisp edges. Butter melts, carrying a hit of garlic heat, seeping into fractured flesh. Cheese melts in slow invites, bacon bits add crunch and salt spray. Sour cream cools the tongue, scallions bring a bright punch. It’s rough, rustic, kinda sneaky approachable. Been there tossing toppings, learning the subtle signs—when to pull from the oven, when to smash or not. Time isn’t king here, eyes and ears take over. Bold flavors layered, textures clashing beautifully. Sometimes simple’s loud.
Ingredients
- 8 small-medium red potatoes
- 4 tablespoons unsalted butter
- 1 teaspoon hot chili sauce
- 2 garlic cloves minced
- 1 teaspoon fine sea salt
- 1 teaspoon freshly cracked black pepper
- 1/3 cup shredded sharp cheddar cheese
- 3 tablespoons crumbled cooked bacon
- 1/3 cup sour cream
- 2 tablespoons thinly sliced scallions
About the ingredients
Red potatoes chosen for thin skins and creamier inside that crisps nicely when smashed—Russets get mealy and brittle, not quite the same. Butter provides richness; unsalted preferred to control salt levels with garlic and seasoning. Hot sauce can be swapped for chili flakes or diced jalapeños for fresh heat. Garlic—use fresh minced or pressed for pungency; powdered won’t cut it here. Sharp cheddar is key for melting and tang, but Monterey Jack or smoked gouda bring fun tweaks. Bacon adds savory salt crunch; in vegetarians’ case, smoked mushrooms or toasted walnuts add umami. Scallions deliver fresh, mild onion bite. Sour cream balances heat and salt with creamy coolness. Don’t skip plating last; it keeps fresh elements crisp.
Method
- Fill a medium saucepan with water about three-quarters full. Bring rapidly to a rolling boil. Meanwhile, scrub the potatoes under cold water, removing dirt and blemishes. The key is clean skins for crispness later.
- Drop potatoes into boiling water. Boil more or less depending on size—usually between 18 to 25 minutes. Test with a fork; it should pierce easily but potatoes need to hold shape—no mushy falling apart.
- Preheat oven to 390F for gentle browning while keeping soft interior. Remove potatoes with slotted spoon onto paper towels. Pat dry thoroughly—wet skins won't crisp up.
- Prepare baking sheet with parchment paper. Arrange potatoes spaced apart. Smash each once with the bottom of a small plate or a heavy glass, just enough to crack skin and flatten slightly. Should keep potato mostly intact.
- Pop baking sheet in oven for about 18 minutes. Listen for crackling sounds indicating skin crisping. Meanwhile, melt butter gently, stir in hot chili sauce, minced garlic, salt, and fresh cracked pepper until combined. Hot sauce variation adds subtle heat; smoked paprika or cayenne works too.
- After initial bake, pull potatoes and drizzle spicy butter mixture evenly over them. Return to oven another 5 to 7 minutes. Butter seeps in, skins turn golden and bubbling at edges.
- Remove, sprinkle sharp cheddar cheese and bacon crumbs immediately so cheese melts from residual heat. Dollop sour cream on top, scatter scallions last for fresh bite and color pop. Serve right away or crispy edges soften.
- If pressed for time, bake potatoes whole wrapped in foil first to speed boiling stage, but expect less crispy skin. For vegetarian swap, smoked sausage or sautéed mushrooms add meaty texture. Always watch potato doneness visually—overcooking makes them dry inside.
Cooking tips
Boiling potatoes long enough till fork slides in with slight resistance is the trick—too soon, they’ll be firm and won’t smash well; too long, they break apart in the pot. Paper towels crucial here—wet potatoes steaming on sheet kills crisp edges in oven. Single smash means gentle pressure, enough to crack skin but preserve shape. Multi-smash leads to gluey mess. Oven temp slightly lowered from tradition to avoid burning butter and drying interiors, but still hot enough to crisp. Butter mixture needs to be well combined but warmed just before drizzling to evenly coat potatoes. Watch cheese closely; residual heat melts it without additional baking. Assembly last-second keeps textures vibrant. Keep a sharp eye and nose for golden skin and aromatic butter as indicators oven time’s right.
Chef's notes
- 💡 Watch the potato boil closely. Fork slides in easy but holds shape. Too early equals firm, no smash; too late means mushy mess. Timing's a guess until felt in hand. Test random spots. Use small to medium reds for thin skin crispness. Russets? No way, get brittle and dry inside. Pat dry on paper towels after draining. Wet skins steam, kill crisp edge.
- 💡 Smash once only. Bottom of plate or heavy glass. Press enough till skin cracks but potato holds shape. Multi-smash leads to gluey paste. The texture is where it’s at; rough, cracked, not smooth. Spread potatoes on parchment avoid crowding. Airspace helps skin firm up in oven. Oven temp matters. Hot enough to brown edges but not burn butter or dry interiors. Around 390F hits balance. Adjust oven racks if uneven heat.
- 💡 Butter mix is key. Melt gently, stir in minced garlic, salt, black pepper, and hot sauce or paprika alternative. Warmed butter seeps into cracks, carrying spicy heat into flesh. Drizzle after initial bake for max absorption. Put back in oven 5 to 7 minutes, watch for bubbling golden skin. If hot sauce isn't handy, cayenne or smoked paprika works to give smoky warmth with no extra liquid.
- 💡 Cheddar melts from residual heat. Sprinkle immediately after second bake, no return to oven needed or cheese gets rubbery. Use sharp cheddar mostly, but Monterey Jack or smoked gouda gives interesting twists. Bacon crumbles sprinkled last for crunch and salt spray. Vegetarians, swap for smoked mushrooms or toasted walnuts. Fresh scallions scatter last, they keep their crispness and add light bite. Don’t add too early or they wilt badly.
- 💡 If in a rush, wrap potatoes whole in foil and bake first. Speeds boiling stage but skins stay soft, no crisp. Plan extra time if aiming for crunch. Watch visual and sound cues: crackling skin is green light. Butter smells garlicky and heat tingles senses. Cheese melting slow, bacon sizzles slightly, scallions remain green and firm on top. Plate immediately before edges go soft. Don’t cover or steam trapped ruins textures.
Common questions
How to know when potatoes are done boiling?
Fork test mostly. Should pierce easily but not fall apart. Test several potatoes. Too firm means tough to smash, too soft means mushy. Watch boiling time range but adapt by feel. Size varies, so check even as you boil.
Can I substitute bacon for something else?
Yes, smoked sausage or sautéed mushrooms works best. For vegetarian, toasted walnuts add crunch and umami. Avoid sweet substitutes. Bacon smoke is hard to mimic but alternatives get close. Add at same step for texture balance.
Why won't my potatoes crisp up in oven?
Usually wet skins. Pat dry after boiling, use parchment paper, spaced apart. Oven temp too low or covered potatoes trap steam. Also, smashing gently keeps surface area but not mashed paste. Try higher heat or longer bake, watch for crackles, smell butter and garlic aroma. If no sizzle, no crisp.
How to store leftovers?
Store cool in airtight container. Reheat in oven or toaster oven for crisp edges. Microwave softens skins, loses texture. Can freeze but expect softer texture. Best eaten same day, edges soften and toppings lose freshness fast.
