Crispy Loaded Breakfast Smashed Potatoes
These Crispy Smashed Potatoes are golden, crunchy, and loaded with bacon, cheese, and scallions. Perfect as a breakfast side or the star of your brunch table.
Servings: 4 servings
Calories: 307kcal
Equipment
- Parchment paper or wax paper
- Mason jar for smashing
- Microwave-safe bowl
Ingredients
- 12 small red potatoes
- 3 tablespoons vegetable oil
- Salt and pepper to taste
- 2 ounces Parmesan cheese finely shredded
- 2 slices bacon cooked and chopped
- Chives or scallions, finely chopped
- Sour cream for serving
Instructions
- Preheat oven to 425°F with one rack at the bottom and one at the top.
- Pierce potatoes and place in a microwave safe bowl with 2 tablespoons of water. Cover with a plate and microwave for 6 to 7 minutes until tender.
- Add 2 tablespoons of oil to a large sheet pan.
- Dry the potatoes and place on the pan. Place a piece of parchment paper or wax paper on top of a potato, place a small jar or glass on top and smash gently. Repeat with the rest of the potatoes.
- Rough up the tops with a fork.
- Drizzle with remaining oil, season with salt and pepper, and sprinkle with Parmesan.
- Bake on bottom rack for 10 minutes, then top rack for 10 minutes.
- Broil for 1 to 2 minutes if needed.
- Top with bacon, chives, and more cheese. Serve with sour cream that has been seasoned with salt and pepper and some chives.
Video
Notes
- Do not overcrowd the pan for best crisping.
- Rough the tops with a fork to create more crunch.
- Reheat in oven or air fryer to maintain texture.
- Storage and Reheating: Store in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer until hot and crispy.
Nutrition
Calories: 307kcal | Carbohydrates: 102g | Protein: 17g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 343mg | Potassium: 2920mg | Fiber: 11g | Sugar: 8g | Vitamin A: 155IU | Vitamin C: 55mg | Calcium: 232mg | Iron: 5mg
