Roasted, Smashed, and Loaded Potatoes
I was craving potatoes, so I made these roasted, smashed, and loaded potatoes. I roasted the smashed par-baked potatoes until they were nice and crispy, then loaded them up with butter, sharp cheddar, sour cream, bacon bits, and green onions. We all loved this crispy, flavorful potato side dish recipe and thought they paired nicely with the slow-roasted beef and my house salad.
Roasted, Smashed, and Loaded Potatoes
Ingredients:
- 6 red potatoes, par-boiled
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- Butter, to taste
- Sharp cheddar, shredded
- Sour cream, to taste
- 2 slices of bacon, cooked & crumbled
- 1 green onion, sliced
How to Make Roasted, Smashed, and Loaded Potatoes
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Boil the potatoes in water for 10-15 minutes, or until fork-tender.
Place potatoes on the prepared baking sheet.
Using a towel, gently press down with your hand to smash them. You can also use a potato masher, but I find that my hand does a better job.
Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt, and freshly cracked pepper, to taste.
Place into the oven and bake for 10-15 minutes, then carefully flip them over and bake for an additional 10 minutes.
Remove from the oven and place a bit of butter on each smashed potato.
Add some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions.
Serve immediately. Enjoy.
Equipment
Ingredients
- 6 red potatoes par-boiled
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- Butter to taste
- Sharp cheddar shredded
- Sour cream to taste
- 1 slice of bacon cooked & crumbled
- 1 green onion sliced
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Boil the potatoes in water for 10-15 minutes, or until fork-tender.
- Place potatoes on the prepared baking sheet.
- Using a towel, gently press down with your hand to smash them. You can also use a potato masher, but I find that my hand does a better job.
- Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt, and freshly cracked pepper, to taste.
- Place in the oven and bake for 10-15 minutes.
- Flip them over and bake for an additional 10 minutes.
- Remove from the oven and place a bit of butter on each smashed potato.
- Add some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions.
- Serve immediately. Enjoy.
I was recently sent some Rooster potatoes and I was excited to give them a try. These Rooster potatoes start pink but then turn golden brown, with a nice fluffy yellow flesh when cooked. They can be baked, mashed, boiled, or roasted.
Love those little bites!
Oh…..yum!
xo Kris
Yummy, cute bites!
Kisses!
I could easily make an entire meal of these little gems.
Are Rooster potatoes the same as red potatoes?
Love this idea… they look so good!!
So yummy!;P
Oh I love these.
Funny, the three adjectives in the title are all also terms for being inebriated….what were you doing when you made this? ha ha ha
These smashed taters look extra good, Pam.
I crave MAJOR amounts of potatoes after every long run…and this is how I’m going to prepare them this week!
I never heard of rooster potatoes only red ones. I have made the small red potatoes smashed and roasted but I like your idea of adding a sour cream cheese topping. Looks good.
Yum! would make a great appetizer or side dish.
i love this idea! Definitely will be trying out soon!
Te ha quedado fabulosa las papas rotas un delicioso entrante,abrazos.
I love these potatoes, they look so good.
I’ve been wanting to try some smashed potatoes so now I think it’s time!
OMG, how tasty do these potatoes look. I want <3
i’m definitely a fan of this idea, pam. i like the presentation a lot, and it’s relatively easy to boot!
What a great idea, our kids would love these! Thanks for sharing.