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