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Roasted, Smashed, and Loaded Potatoes

I was recently sent some Rooster potatoes and I was excited to give them a try. These Rooster potatoes start out pink but then turn light golden brown with a nice fluffy yellow flesh when cooked. They can be baked, mashed, boiled, or roasted.

I par boiled them for a bit then smashed them and placed them on a baking sheet. I roasted them until they were nice and crispy then loaded them up with butter, sharp cheddar, sour cream, bacon bits, and green onions. They were crisp on the outside, creamy on the inside, and super delicious. These potatoes paired nicely with the Slow-Roasted Beef and my House Salad and it made a terrific Sunday dinner. 

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 on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, 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 potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

 

Roasted, Smashed, and Loaded Potatoes

Roasted, Smashed, and Loaded Potatoes

Prep Time: 10 minutes
Servings: 4

Ingredients

  • 6 Rooster potatoes par-boiled
  • 1 tbsp olive oil (drizzled evenly on top of all potatoes
  • 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 on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, 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 potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.
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19 Comments

  1. 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.