Crispy Smashed Baby Potatoes with Bacon Bits and Chive Sour Cream
Serves: 4 Servings
  • 24 baby potatoes - about 1 to 2 lbs. in total depending on the size of the potatoes
  • ¼ cup olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 2 slices (about ½ ounce) cooked bacon, crumbled
  • 1 cup/8 ounces sour cream
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh or freeze dried chives
  1. Combine the sour cream, salt, and chives. Set aside in the fridge while you make the potatoes
  2. Cook the potatoes in simmering water in a large shallow saucepan until tender but not overcooked (10-15 minutes for small potatoes that are 1 ounce or less – a little longer for larger ones). Drain the potatoes and let them cool for a few of minutes.
  3. Preheat the oven to 400 degrees and line two half sheet pans with parchment paper. Drizzle or brush a thin layer of olive oil on the sheet pans and place 12 potatoes (4 in each row), evenly spaced, on the sheet pans.
  4. Using a glass, or something else with a flat bottom, smash down each potato to a thickness of about ½ inch. Brush the tops of the potatoes with olive oil and sprinkle the with salt and pepper.
  5. Roast on the bottom racks of the oven for 30 minutes, rotating the baking sheets halfway through the baking time.
  6. As soon as the potatoes come out of the oven sprinkle on the crumbled bacon and serve with Chive Sour Cream.
For extra crispy, crunchy potatoes, turn off the oven after roasting for 30 minutes but leave the potatoes in for another 15-20 minutes or longer until they reach the desired level of crispiness.

Adapted from Fine Cooking magazine.
Nutrition Information
Serving size: 6 potatoes, Calories: 297, Fat: 18g, Saturated fat: 4g, Unsaturated fat: 14g, Trans fat: 0g, Carbohydrates: 26g, Sugar: 2g, Sodium: 259mg, Fiber: 4g, Protein: 5g, Cholesterol: 11mg
Recipe by Queen of My Kitchen at