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Crispy Smashed Potato Casserole

Crispy Smashed Potato Casserole

Crispy smashed potatoes baked in a casserole dish with cheese, bacon, and a tangy sour cream finish
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8

INGREDIENTS

Potatoes

  • 3 lb baby potatoes
  • 1 tbsp kosher salt
  • water.

Seasoning and Fat

  • 2 tbsp olive oil
  • 4 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • salt to taste.

Toppings

  • 2 cups shredded sharp cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 3/4 cup sour cream
  • 1/4 cup sliced green onions
  • fresh parsley for garnish.

INSTRUCTIONS

Boil and Smash

  • preheat oven to 450 F and lightly grease a 9 x 13 inch baking dish
  • add potatoes to a large pot and cover with cold water then add 1 tbsp kosher salt
  • bring to a boil then simmer until fork tender 15 to 20 minutes and drain well
  • spread potatoes in the baking dish in a single layer and let steam dry 5 minutes
  • smash each potato to about 1/2 inch thick using a flat-bottom cup or potato masher.

Crisp and Finish

  • mix melted butter
  • olive oil
  • garlic powder
  • onion powder
  • smoked paprika
  • black pepper
  • and salt to taste then spoon or brush over potatoes
  • bake until edges are deeply golden and crisp 25 to 30 minutes
  • sprinkle cheddar and bacon evenly over the top then return to oven until cheese melts 5 to 7 minutes
  • dollop or drizzle sour cream over the casserole and top with green onions and parsley then serve hot.

Notes

1. For extra crispness let drained potatoes steam dry longer before smashing; swap sour cream with plain Greek yogurt; use Monterey Jack or pepper jack instead of cheddar; add 1 tbsp ranch seasoning to the butter oil mix for a ranch version; bake on the upper rack for more browning

Nutrition

Calories: 420kcal | Carbohydrates: 38g | Protein: 14g | Fat: 24g