These Are The Most Delicious Potatoes I've Ever Made (Loaded Smashed Potato Recipe)

Ingredients

• 2 pounds Small Potatoes (fingerling or petite gold potatoes, skins left on)
• 4 cups Chicken Broth (low‑sodium, used for boiling potatoes)
• 5 strips Thick‑Cut Bacon (cut into bite‑size pieces after cooking)
• 0.5 cup Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 2 tablespoons Fresh Rosemary (finely diced)
• 1 teaspoon Smoked Paprika (adds subtle smokiness)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Chicken Bouillon Powder (enhances broth flavor)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 teaspoon Lime Zest (zest of about half a lime)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 cup Sour Cream (full‑fat)
• 0.125 teaspoon Sugar (pinch, balances acidity)
• 2 tablespoons Chives (chopped, for garnish (optional))

Instructions

1. Clean the Potatoes

   Rinse the small potatoes under cold water, scrubbing with a paper towel until the water runs clear. Pat dry.

   Time: PT5M

2. Boil Potatoes in Chicken Broth

   Place the potatoes in a large pot, cover with 4 cups chicken broth, bring to a boil, then reduce to a simmer. Cook until tender when pierced with a fork but still firm enough to hold shape (about 15‑20 minutes). Drain and let cool slightly.

   Time: PT20M

   Temperature: 212°F

3. Bake the Bacon

   Preheat oven to 400°F. Lay 5 strips of thick‑cut bacon on a foil‑lined baking sheet and bake until crisp, about 15 minutes. Remove, crumble, and set aside.

   Time: PT15M

   Temperature: 400°F

4. Prepare Garlic‑Rosemary Oil

   In a mixing bowl combine ½ cup olive oil, 3 minced garlic cloves, 2 tbsp diced fresh rosemary, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper, and ½ tsp chicken bouillon powder. Whisk until blended.

   Time: PT5M

5. Make Lime‑Infused Sour Cream

   In a separate bowl combine 1 cup sour cream, zest of half a lime (≈1 tsp), juice of one lime (≈2 tbsp), ½ tsp smoked paprika, a pinch of salt, and a pinch of sugar. Whisk until smooth and transfer to a squirt bottle for easy drizzling.

   Time: PT5M

6. Smash and Coat Potatoes

   Place the boiled potatoes on a parchment‑lined baking sheet. Using the palm of your hand, gently press each potato until it flattens to about ½‑inch thickness, keeping the skin intact. Drizzle the garlic‑rosemary oil over the smashed potatoes and toss gently to coat.

   Time: PT5M

7. Roast First Side

   Increase oven temperature to 425°F. Roast the coated potatoes for 15 minutes, or until the edges turn golden brown.

   Time: PT15M

   Temperature: 425°F

8. Flip and Roast Second Side

   Using tongs, carefully flip each potato. Roast an additional 12 minutes, or until both sides are crisp and golden.

   Time: PT12M

   Temperature: 425°F

9. Add Cheese and Bacon

   Scatter the shredded sharp cheddar evenly over the potatoes, then sprinkle the crumbled bacon on top. Return to the oven for 3 minutes, or until the cheese melts and bubbles.

   Time: PT3M

   Temperature: 425°F

10. Finish and Serve

    Remove potatoes from the oven. Drizzle the lime‑infused sour cream over each piece, then garnish with chopped chives (or green onion/cilantro). Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

20g

Carbohydrates

50g

Fat

45g

Fiber

5g

Ingredient Substitutions

• Instead of Small Potatoes: Baby red potatoes, Yukon gold potatoes
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Thick‑Cut Bacon: Turkey bacon, Pancetta
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (½ tsp)
• Instead of Chicken Bouillon Powder: Bouillon cube dissolved in ½ cup water
• Instead of Sharp Cheddar Cheese: Monterey Jack, Mozzarella
• Instead of Lime Zest: Lemon zest
• Instead of Lime Juice: Lemon juice
• Instead of Sour Cream: Greek yogurt
• Instead of Sugar: Honey (tiny drizzle)
• Instead of Chives: Green onion, Cilantro, Parsley

Equipment Needed

• Large Pot
• Colander
• Baking Sheet
• Aluminum Foil
• Mixing Bowl
• Whisk (optional)
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Oven
• Squirt Bottle (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Boiling potatoes in chicken broth for flavor
• Smashing potatoes without breaking them apart
• Coating potatoes thoroughly with garlic‑rosemary oil
• Roasting until both sides are golden and crisp
• Adding cheese and bacon at the end to avoid over‑cooking

Chef Tips from the Video

• Use a mix of baby gold and red potatoes for visual contrast.
• For extra smoky flavor, drizzle a little truffle oil over the potatoes before the final cheese melt.
• If you like heat, add a pinch of cayenne to the garlic‑herb oil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a 375°F oven to retain crispness.

Freezer: Not recommended; potatoes become soggy after thawing.

Room temperature: Do not leave out more than 2 hours for food safety.

Make-Ahead Tips

• Boil and smash the potatoes a day ahead; store coated potatoes in the fridge and roast just before serving.
• Prepare the lime‑infused sour cream up to 24 hours in advance; keep chilled.
• Crumble the bacon after baking and store in a sealed bag for up to 3 days.

Frequently Asked Questions