These loaded smashed potatoes couldn’t be more delicious if they tried!
If you’ve been around here for a while you’ll know I’m mildly obsessed with smashing things (Burgers, Gyros and Avocado to name a few). But there’s truly nothing more enjoyable than smashing a potato. Follow me…
Preparing Smashed Potatoes
There is method to the madness when smashing potatoes, it’s not just a random hobby I promise. By smashing the potato you increase the surface area of the potato, which results in the potatoes turning extra crispy.
What kind of potatoes should I use?
Baby potatoes work best. You can use slightly larger potatoes, but realistically the smaller the potato the crispier it’ll be. And crispiness is what we want!
Steam drying the potatoes
Smashing the potatoes makes them crispy, but we also want to get rid of some of the unwanted moisture too. As such, you’ll want to let the potatoes rest after they’ve boiled and once again after they’ve been smashed.
Oil and seasoning
A lot of the flavour will come from the toppings, but I recommend seasoning the potatoes directly too. I go with a simple mix of smoked paprika, garlic powder, salt and black pepper. You can brush over some of the seasoned oil once you’ve smashed the potatoes too, just so nothing goes to waste.
Process shots: boil potatoes (photo 1), drain and steam dry (photo 2), add to bowl (photo 3), coat in oil and seasoning (photo 4).
Loaded Smashed Potatoes
To smash the potatoes you can really use anything to get the job done. I typically opt for a flat measuring cup, but a mug or even a fork will do the job. Just make sure you smash the potatoes to an even thickness, just so they all cook at the same rate.
The thinner you smash the potatoes the crispier they’ll be. However, don’t go to the point where they break apart – they need to stay intact to create the perfect base for the toppings.
Cheesy smashed potatoes
The first topping is going to be Cheddar and it’ll go on before the potatoes go in the oven. That way it’ll go gorgeously crispy and actually help the potato stay intact.
Process shots: smash potatoes (photo 5), brush with leftover oil (photo 6), add cheese (photo 7), bake (photo 8).Â
Loaded Smashed Potatoes FAQ
How do I prevent the potatoes from falling apart?
If they stick to whatever you’re using I find gently twisting as you pull up sometimes helps. If you’re really struggling then put some baking paper over the potato before you smash it then lift it off.
How do I know when they’re cooked?
They’ll be deep golden and just starting to char around the edges.
Can I make them ahead of time?
You could make them without the toppings. Just allow them to completely cool then store in the fridge. Bake again in the oven at 180C/350F until hot and crispy then continue with the toppings.
Serving Loaded Smashed Potatoes
When the potatoes are done I recommend letting them sit for a few minutes. You’ll find they actually crisp up a lot more as they cool.
From there, I go in with the following:
- Sour cream
- Bacon
- Spring Onion
- Jalapeños
Alrighty, let’s tuck into the full recipe for these loaded smashed potatoes shall we!?
How to make Loaded Smashed Potatoes (Full Recipe & Video)
Loaded Smashed Potatoes
Equipment
- Pot & Colander (for boiling potatoes)
- Mixing Bowl & Brush (for oil/seasoning)
- 1-2 Large Baking Trays + Baking Paper if needed
- Large Mug or Measuring Cup (for smashing)
- Tray or Pan (for cooking bacon)
- Sharp Knife & Chopping Board
Ingredients
- 20 Baby Potatoes (see notes)
- 2 tsp + 1/4-12 tsp Salt
- 6 slices of Streaky Bacon
- 2 tbsp Olive Oil
- 1/2 tsp EACH: Smoked Paprika, Garlic Powder
- 1/4 tsp Black Pepper
- 120g / 1/2 cup Sour Cream, or as needed
- 120g / 4oz Cheddar, grated (or as needed)
- 1-2 thin Spring Onions, finely sliced
- handful of Pickled Jalapeños, finely diced
Instructions
- Add the potatoes to a large pot with enough cold water to comfortably cover them. Stir in 2 tsp salt then bring to a boil. Once boiling, cook until fork tender, around 20-25mins (timings will depend on the size of the potatoes so just be vigilant).
- Drain the potatoes in a colander and let them sit for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F.
- Tip the potatoes into a mixing bowl and coat in 2 tbsp oil, 1/2 tsp smoked paprika & garlic powder, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Space them out on 1-2 large baking trays (preferably lined with baking paper) then flatten each potato (I use a large flat measuring cup). The thinner you smash them, the crispier they'll be, just be careful they don't break apart. Leave to sit for another 5 minutes to allow some more steam to escape.
- Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes then top with cheese. Bake the potatoes until deep golden, visibly crispy and just starting to char around the edges, approx 30-35mins. During this time you can cook the bacon to your desired texture using your preferred method.
- Let them rest for a few minutes (they'll crisp up more as they cool) then top sour cream, bacon, spring onion and jalapeños. Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For another deliciously loaded recipe check out my Loaded Baked Potato Soup!
For more similar recipes check out these beauties:
Smashed Potato Recipes
- Hunters Smashed Potatoes
- Parmesan Smashed Potatoes
- Greek Smashed Potatoes
- EXTRA Crispy Smashed Potatoes
- Brie, Bacon and Cranberry Smashed Potatoes
