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I've lost track of how many times these smashed potatoes have vanished from my table in seconds flat. Just imagine: super crunchy baby potatoes with a dollop of tangy sour cream, sprinkled with crispy bacon bits and snipped chives. They're incredibly easy to make and believe me, after you serve these at your family dinner or get-together, everyone will ask you how you made them.
The Mind-Blowing Potato Bites Everyone Talks About
Combine all the best parts of crunchy potato skins and stuffed twice-baked potatoes into one amazing mouthful. What's great is you can throw these together with stuff you've already got at home. Sometimes I get fancy and add some grated cheese or toss on leftover shredded beef from the weekend. They've become my favorite side when I want to make any meal feel special.
Your Shopping List
- Baby yellow potatoes: 1 lb Go for tiny ones, roughly 2 inches wide for maximum crispiness.
- Sour cream: 1/2 cup This cool creaminess takes these potatoes to another level.
- Bacon: 4 slices, cooked and crumbled Let's face it, bacon makes everything tastier.
- Chives: 2 tbsp, finely chopped I grab mine straight from the garden when I can.
- Olive oil: 2 tbsp This creates that amazing crackly exterior.
- Salt and pepper: To taste Be generous here.
Step-By-Step Instructions
- Get Those Potatoes Soft First
- Toss your potatoes into a large pot with cold salted water. Bring to a boil and cook until fork-tender, around 15-20 minutes. Drain them and let them cool slightly.
- Flatten Those Spuds
- Crank your oven to 425°F. Cover a baking sheet with parchment and arrange your potatoes. Here comes the satisfying part take a flat-bottomed glass or masher and gently press each potato down.
- Add Flavor and Crunch
- Pour olive oil over the flattened potatoes and dust with salt and pepper. Slide them into the oven for 20-25 minutes until the edges turn golden brown and crispy.
- Add The Toppings
- Put a spoonful of sour cream on each hot potato, scatter bacon pieces on top, and finish with a sprinkle of fresh chives. They're best eaten right away.
Tricks For Perfect Results Every Time
Never start with hot water when boiling potatoes it ruins their texture. Try to find potatoes roughly the same size so they'll cook at the same rate. Want to try something different? Scatter some grated pepper jack cheese on top or add a few drops of sriracha for a kick.
Storing Your Leftovers
Any extras can go in your fridge in a tight container and they'll stay good for up to 3 days. To reheat, put them in your oven or air fryer at 375°F until they get crunchy again. Need to prep ahead? Smash them, freeze them flat for an hour, then pack them in freezer bags. Just don't forget to thaw them in the fridge before you bake them.
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Delicious Pairings For Your Meal
These potatoes go wonderfully with my creamy garlic salmon or a juicy grilled steak. I often make a huge batch just for snacking when people come over my friends absolutely devour them whenever I host book club.
Frequently Asked Questions
- → Can I prep these ahead?
Sure! Boil and flatten them the day before, refrigerate, and bake when you're ready. They'll still come out crunchy and delicious.
- → Which potatoes are best for this?
Go for baby yellows. They're creamy, bite-sized, and get lusciously crispy when smashed and baked.
- → Why are the potatoes boiled first?
Boiling softens the centers, making smashing easy. It also ensures they’re fluffy inside after baking.
- → Can I swap toppings?
Sure! Feel free to try shredded chicken, caramelized veggies, or a mix of your favorite cheeses. There's no wrong way to top these.
- → How do I save leftovers?
Chill them in a sealed container for up to 3 days. Reheat in a 400°F oven for 10 minutes to restore their crunch. Microwaving works, but they won't stay crispy.