8 Small Gold or yellow potatoes, cut in half diagonally
1 Tbsp. Olive oil
1/4 Tsp. Garlic Powder
1//4 Tsp. Onion Powder
1/4 Tsp. Kosher salt
20 Grinds Fresh black pepper
Sour Cream or Greek Yogurt to tast
2 Green onions, chopped
1/4 Cup Sharp Cheddar cheese, shredded
3 Strips of cooked bacon, crumbled (optional)
Flaky Salt to taste (Maldon is a favorite)
1) Place a large pot of cold water on the stove over medium-high heat. Add a tablespoon of kosher salt and the cut potatoes. Bring to boil and cook until potatoes can be pierced with a fork. About 10-15 minutes. Drain and let cool slightly.
2) Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper and put to the side.
3) Add the warm potatoes to a large bowl and drizzle with the olive oil. Sprinkle with the onion and garlic powders, salt and 20 grinds of fresh black pepper. Toss to coat.
4) Put the warm, seasoned potatoes, cut side down, on the prepared baking sheet. Using the flat side of a meat tenderizer, bottom of a glass or pot, smash the potato halves. Put in the oven and bake until the edges are real crispy. About 15 minutes.
5) Remove the baking sheet from the oven and sprinkle the tops of the potatoes with the shredded cheese. Put back in the oven for a couple of minutes to allow the cheese to melt.
6) Remove from the oven and top with the sour cream or yogurt, sprinkle with the onions and bacon if using and sprinkle with a pinch of flaky salt. Dig in!
NOTES: The reason smashed potatoes are so popular is all those crispy bits you get when you smash that boiled potato. All the littles nooks, crannies and edges get coated in oil then crisp up in the oven. It’s like getting the perfect french fry every time.
These smashed potatoes get the royal treatment with all the toppings you’d find on your favorite baked potato. Talk about an amazing side dish or appetizer! They are gone in seconds when I serve them during a game. (Think Superbowl when you try these!) They are really easy to make and you can boil and smash your potatoes hours in advance and then just bake them off before your guests arrive making them a great make-ahead option. (You may have to bake a little longer if your smashed potatoes are cold. When they are golden brown and crispy, they are done.)
You want to buy fairly small potatoes. I recommend using small yellow, gold or red potatoes for these. I plan on two potatoes (or 4 smashed halves) per person. Cut them in half and add them to well salted cold water. When soft and drained, I like to wait a few minutes so I can handle them.
You can smash these with any sturdy items you have on hand. Just lean into the potato until they are smashed. Don’t be alarmed if them come apart. Push the pieces together and bake off. These taste good no matter what the shape or size. If your potatoes are a little larger, you’ll bake a little longer so just look for that golden brown coloring.
I used shredded cheddar cheese on these but any good, melting cheese work so use your favorite. Be sure the cheese is really melted before removing from the oven. I like to top them for my guests but it could be fun putting out a platter of these with the condiments on the side. Bowls of cheese, yogurt, sour cream, onion, salsa, crumbled bacon and proscuitto and anything else you can think of would make a great “DIY food station” on your buffet.
Serve up your loaded, smashed potatoes on a platter and enjoy. If you like these, try Emily’s English Potatoes (an exact copy of Emily Blunt’s potatoes as presented by Ina Garten). You get all those same crispy edges. Looking for other superbowl appetizer ideas? Try my Homemade Soft Pretzels with Beer Cheese Sauce, my Party Nachos, and my Momofuku & Hoisin Baked Wings. All are great party food and perfect for game day. Enjoy!