The Best Crispy Smashed Potatoes with all the Fixin's
These loaded mini potato skins are off the hook! The best crispy smashed potatoes recipe and an absolute necessity for your next gathering!
Ingredients
Instructions
Note: Watch my step-by-video and follow along while you make them!
After you’ve washed your little potatoes, put them in a pot of water and set the heat to high. It should take about 25 minutes for the potatoes to be soft and smashable. I truly do not believe that salting the potato water matters so I don’t do this.
While the potatoes are cooking you should make the bacon then set it aside to cool.
Chop the chives and set aside.
Chop the scallions and set aside.
When potatoes are fully cooked, strain them and let them sit to cool for 5 minutes or so.
Once potatoes are cooled put them on a large sheet pan. Use a fork to smash them. (video show this well). I tried using a spatula previously and the potato sticks to the bottom of spatula and make a mess.
Melt olive oil and butter in a small pan.
Use a pastry brush and generously coat the smashed potatoes with the olive oil/butter combination. If there is any left over, just brush around the potatoes between the rows.
Season the smashed potatoes with salt and pepper to taste. A light sprinkling will do.
Cook in a preheated oven at 400 degrees for about 40-45 minutes. All ovens are different so just keep your eye on them – your oven may take more or less time to cook them. You do not need to turn these potatoes at any point. Just leave them be.
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Continue Reading at Eatthebite →Chef's Notes
I used a small bag from “The Little Potato Company” for this. It was a combination of Yukon and Red Bliss potatoes and worked well. Most grocery stores have a couple of options for the tiny potatoes.
My bag contained 23 potatoes.
I used a small bag from “The Little Potato Company” for this. It was a combination of Yukon and Red Bliss potatoes and worked well. Most grocery stores have a couple of options for the tiny potatoes.
My bag contained 23 potatoes.
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