Cheesy Smashed Potatoes (Print Format)
Crispy smashed potatoes infused with garlic, seasoning, sharp cheddar, and bacon for a savory side or appetizer.
# Ingredients:
→ Potatoes
01 -
1.5 lb baby potatoes, rinsed
→ Cooking Liquid
02 -
32 fl oz vegetable broth and water, enough to cover potatoes
→ Bacon
03 -
5 strips bacon, cooked until crispy and crumbled
→ Seasoning & Oil
04 -
1/4 cup olive oil
05 -
2 cloves garlic, minced
06 -
1 tsp Slap Ya Mama seasoning
07 -
1 tsp smoked paprika
08 -
1/2 tsp black pepper
→ Cheese
09 -
1 cup sharp cheddar cheese, shredded
# Steps:
01 -
Preheat oven to 425°F and line a baking sheet with aluminum foil. Set aside.
02 -
Place rinsed baby potatoes in a medium pot and cover with vegetable broth and water. Bring to a boil over medium heat and cook until fork-tender, approximately 15 to 20 minutes.
03 -
Drain the potatoes and transfer them to a cutting board or baking sheet to cool slightly.
04 -
Cook bacon strips until crispy, then crumble and set aside.
05 -
In a medium bowl, mix olive oil, minced garlic, Slap Ya Mama seasoning, smoked paprika, and black pepper until well combined.
06 -
Add the cooled potatoes to the bowl and toss gently to coat evenly with the olive oil mixture.
07 -
Transfer potatoes to the prepared baking sheet. Cover with parchment paper, then place a second baking sheet on top and press down firmly to smash the potatoes to about 1/2 inch thickness.
08 -
Remove the top baking sheet and parchment paper. Drizzle any remaining olive oil mixture over the smashed potatoes. Bake in the oven for 15 minutes, then flip the potatoes and bake an additional 10 to 15 minutes until golden brown.
09 -
Remove the potatoes from the oven, evenly sprinkle shredded cheddar cheese and crumbled bacon on top.
10 -
Return the potatoes to the oven for 2 to 3 minutes until the cheese melts.
11 -
Remove from oven and add any additional desired toppings before serving warm.
# Tips:
01 -
To quickly smash all potatoes evenly, use two baking sheets with parchment paper in between.