These fried, Crispy Smashed Potatoes are the perfect addition to any entrée, and they can be made for breakfast, too!
Loaded smashed potatoes are as much fun to eat as they are to make! Colorful, crispy, and cost-effective, this fun recipe is a multi-purpose winner all year long! Keep baked smashed potatoes in the oven with an entrée to save time and space!
Crispy Smashed Potatoes
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Loaded Smashed Potatoes
We love this potato side dish because it’s so easy to make and delicious to serve with nearly anything! Not only is our smashed red potatoes recipe quick and tasty, but it’s also a great recipe for newer home cooks who are looking to create their personal recipe collection. For breakfast, serve them with homemade egg muffins or alongside a breakfast enchilada casserole. As a dinner side dish, serve alongside spatchcock chicken, oven baked pork chops or even spinach stuffed chicken. Add a spinach strawberry salad for a complete and delicious meal!
Ingredients and Variations
POTATOES – We like baby red potatoes because they stay extra firm during the cooking and smashing process. Plus they have a slightly sweet flavor that’s so tasty.
MEAT & DAIRY – A little bacon, cheese, and some sour cream and chive garnish, and smashed potatoes are ready to serve!
ADDITIONS – We like to mix it up a bit by adding garlic powder, red pepper flakes, and diced onions to the potatoes. Roast them under the broiler to make the exterior extra crispy and bake on some parmesan cheese. Serve with a dollop of ketchup, salsa, or guacamole!
How To Make Smashed Potatoes
Super easy to make, these delicious smashed potatoes are sure to be asked for again and again.
- Cut red potatoes into quarters and boil until tender.
- Fry bacon in a skillet, drain, reserve bacon grease.
- Smash each cooked potato with the back of a fork or potato masher and add to the hot bacon fat. Cook potatoes until they are crispy on both sides.
- Sprinkle shredded cheddar cheese on each smashed potato and serve with sour cream and sliced green onions (chives).
PRO TIP: Melt cheese to bubbly perfection by placing smashed potatoes under the broiler!
Time Saving Tips and Tricks
- Make a batch or two of loaded smashed potatoes in advance and keep them warm in the oven by wrapping them in foil until they are ready to serve.
- Store them in a zippered bag or an airtight container and they’ll keep in the refrigerator about 3 days.
- The best way to reheat them is in a toaster oven or under the broiler for about 5 minutes.
Other Easy Potato Sides!
- Loaded Mashed Potato Pancakes – so easy!
- Cheesy Bacon Ranch Potatoes – ready in under an hour.
- German Potato Salad Recipe – so deliciously different.
- Loaded Mashed Potatoes – a classic
- Sausage and Potatoes Skillet – a complete dinner.
Crispy Smashed Potatoes
- 1 ½ pounds red potatoes
- 6-8 cups water
- ¼ lb bacon cooked and crumbled
- 1 ½ cups cheddar cheese grated
- ⅓ cup sour cream
- 3 green onions greens sliced
- Cut potatoes into quarters. Place in a large pot and cover with water.
- Bring to a boil and cook until fork tender, about 15 minutes. Drain well.
- Cook bacon in a large frying pan until crisp. Remove the bacon but leave the fat.
- Heat the bacon fat over medium heat. Lightly smash the potatoes and add to the hot fat. Cook without stirring until golden brown and crispy, about 7-8 minutes. Flip potatos and crisp the other side.
- Sprinkle the grated cheese over the smashed potatoes until evenly coated. Season with salt and pepper to taste.
- Garnish with sour cream and green onions as desired.
Inspired by Cook the TV