Cheesy Garlic Smashed Potatoes
Ingredients
- 2 ½ to 3 pounds small potatoes (any variety)
- Salt and pepper, to taste
- 3 tablespoons melted salted butter
- ½ teaspoon garlic powder
- 1 to 2 cups shredded cheddar cheese or a Monterey Jack/Cheddar blend
- 8 slices pre-cooked bacon, chopped (see note to use uncooked bacon)
- 2 to 3 tablespoons finely chopped green onions or chives
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease a half sheet pan (large, rimmed baking sheet) and scatter potatoes in an even layer across the pan. There should be plenty of room in between the potatoes. If the sheet pan is too crowded, there won't be room to smash them after they have baked.
- Cover with foil and bake for 40 to 45 minutes until the potatoes are tender when pierced with a knife or fork.
- Use a potato masher to smash the potatoes. Depending on how you want them, you can really lean into it and smash them thin, or you can lightly smash so they potatoes stay thicker.
- Season lightly with salt and pepper. Stir together the melted butter and garlic powder. Drizzle over the top of the potatoes.
- Sprinkle evenly with cheese and bacon. Return to the oven and bake until the cheese is melted and the bacon is sizzling.
- Top with chopped chives or green onions and serve immediately.
Notes
Bacon: the fully cooked refrigerated bacon works like a dream in this recipe since it doesn't require pre-cooking. Just chop it into pieces and scatter across the potatoes. It crisps up in the oven. However, if you don't have fully cooked bacon, you can use uncooked bacon. Chop it into pieces and cook in a skillet until cooked through but not super crisp (as it will cook a bit more in the oven with the potatoes). Drain the grease before using.
Potatoes: rather than baking the potatoes on the sheet pan, you can boil the potatoes in water until tender, drain, and transfer to a half sheet pan to finish the recipe. (I prefer baking them on the sheet pan as it means one less pan to wash!)