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Submitted URL: https://link.bonappetit.com/click/33082294.2035929/aHR0cHM6Ly93d3cuYm9uYXBwZXRpdC5jb20vcmVjaXBlL3NtYXNoZWQtYW5kLWxvYWRlZC1jc...
Effective URL: https://www.bonappetit.com/recipe/smashed-and-loaded-crispy-potatoes?utm_term=recipe-5&utm_source=nl&utm_brand=ba&utm_maili...
Submission: On October 20 via api from ES — Scanned from ES

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SMASHED AND LOADED CRISPY POTATOES

By Molly Baz

December 23, 2018

4.6



(28)

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Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down
the best way to achieve extra-crispy potatoes at home. And while there's nothing
wrong with a plate of crunchy, well-seasoned spuds, smothering them in all of
the best parts of a baked potato—helloooooo, bacon and sour cream!—takes the
whole situation to the next level. Serve these alongside a big ol' steak for a
real at-home chophouse experience, or just eat them all by yourself on the
couch.

All products featured on Bon Appétit are independently selected by our editors.
However, when you buy something through the retail links below, we earn an
affiliate commission.


WHAT YOU’LL NEED

Chevron
Chevron

 * Measuring Cups
   
   $28 At Bon Appétit Market

 * Measuring Spoons
   
   $10 At Bon Appétit Market

 * Large Pot
   
   $55 $48 At Amazon

 * Microplane
   
   $18 At Amazon

 * Medium Bowl
   
   $17 At Amazon

 * Chef's Knife
   
   $34.53 At Amazon

 * Cutting Board
   
   $10 At IKEA

 * Small Bowl
   
   $15 At Amazon

 * Plate
   
   $55 At Bon Appétit Market

 * Paper Towels
   
   $13.45 At Amazon

 * Cast Iron Skillet
   
   $30 At Amazon

 * Fork

 * Paring Knife
   
   $10 At Amazon

 * Colander
   
   $11 At Amazon

 * Rimmed Baking Sheet
   
   $26 At Amazon

 * Flexible Metal Spatula
   
   $9.99 At Amazon


INGREDIENTS

4 servings

2

lb. fingerling or other small (1½"-diameter) potatoes



Kosher salt

1

2-oz. piece Parmesan

1

large bunch chives

½

cup sour cream

2

Tbsp. hot sauce

5

oz. bacon

4

Tbsp. extra-virgin olive oil, divided



Freshly ground black pepper


PREPARATION

 1. STEP 1
    
    Place 2 lb. potatoes in a large pot and cover with water by 2". Add 3 large
    fistfuls of salt and heat over medium-high. Taste the water! It should be
    real salty, almost like seawater. If not, add more. Bring to a simmer. While
    you're waiting for the water to simmer, go ahead and get some prep work out
    of the way.
    
    
    
    STEP 2
    
    Finely grate 2 oz. Parmesan with a Microplane into a medium bowl.
    
    
    
    STEP 3
    
    Thinly slice 1 large bunch chives and transfer to a small bowl.
    
    
    
    STEP 4
    
    Combine ½ cup sour cream and 2 Tbsp. hot sauce in another small bowl. Add a
    teaspoon or two of water to thin it out to drizzlable consistency.
    
    
    
    STEP 5
    
    Line a plate with paper towels. Place 5 oz. bacon in a large 12" cast-iron
    skillet in as even a layer as possible and heat over medium. (We like
    starting bacon in a cold pan and gradually heating it—less sputtering, more
    crispy.) Cook until crispy on one side, 3–4 minutes. Turn with a fork and
    continue to cook until very crisp, 3–4 minutes more. Transfer to paper
    towel-lined plate to drain. Reserve the bacon-y skillet—and all of that
    fat!—for cooking the potatoes later on.
    
    
    
    STEP 6
    
    It’s time to check on those potatoes. Once the potatoes come to a simmer,
    they need to cook until a fork or paring knife easily slides into one
    without much resistance, 6–10 minutes. This will really vary depending on
    what size and type of potato you're cooking, so keep checking them
    periodically for doneness. (When in doubt, cut one open and give it a
    taste!) Be sure not to cook them too long or they will get logged with water
    and fall apart. Drain potatoes and transfer to a large rimmed baking sheet
    or a cutting board. Let cool slightly, about 3 minutes.
    
    
    
    STEP 7
    
    Using the bottom of a measuring cup or flat bottomed mug, smash each one
    gently by pressing down evenly—you want them to have flat surfaces so
    they'll crisp nicely, but you want them to remain mostly intact. (Some will
    break into more than one piece; don't worry about it!)
    
    
    
    STEP 8
    
    Heat reserved bacon skillet over medium. If the pan isn't fully coated with
    bacon fat, add a good drizzle of oil—you want to make sure that there's
    enough fat in the pan at all times so that each potato gets a piece of the
    action. Arrange half of potatoes in a single layer in skillet. Season with
    salt and cook, undisturbed, until golden brown and crisp underneath, 6–7
    minutes. Flip with a metal spatula, add 2 Tbsp. oil, and continue to cook on
    opposite side until golden brown and edges are crisp, 5–6 minutes more.
    Transfer to a platter. Heat remaining potatoes and 2 Tbsp. oil in skillet
    over medium. Season with salt and repeat browning and flipping process,
    adding more oil if the pan gets dry.
    
    
    
    STEP 9
    
    While second batch cooks, you can begin loading your potatoes. Crumble bacon
    with your fingers and scatter half over potatoes. Sprinkle half of Parmesan
    over. Drizzle sour cream sauce over. Sprinkle half of chives evenly over.
    
    
    
    STEP 10
    
    When second batch of potatoes is finished cooking, transfer to platter and
    repeat loading process with remaining bacon, Parmesan, sour cream, and
    chives. Season with pepper and serve.
    
    



WATCH



Molly Makes Sour Cream and Onion Biscuits at Home



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REVIEWS (28)

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 * There is no recipe.
   
   * P Lyle
   
   * Tacoma, WA
   
   * 5/26/2022

 * These were a fantastic switch from our traditional side dishes. Enjoyed by
   everyone and we got lots of ideas on how we can make them with different
   ingredients.
   
   * Kay
   
   * Menomonee Falls, Wisconsin
   
   * 12/2/2021

 * To die for. Would love to see nutritional stats because I plan to use this
   recipe to blow my diet at least once a month, and need to know how much tofu
   and cucumbers to stock up on to balance my numbers!
   
   * marcilouann
   
   * Philadelphia
   
   * 11/14/2021

 * Anonymous MD, try adding AdBlock to your computer. Works great and you can
   disable and enable for specific websites because some will ask you to
   disable. Free for Firefox, Chrome, Safari, Android and iOS.
   
   * Anonymous
   
   * San Ramon, CA
   
   * 11/14/2021

 * Unfortunately, it was very difficult to read the text because there were ads
   all over the page. I missed at least 1/4 of the piece, including the recipe
   itself. I couldn't see how to remove them. Very annoying. Maybe you can tell
   me how to get rid of them; I'd appreciate it.
   
   * Anonymous
   
   * MD
   
   * 11/14/2021

 * This is a go-to recipe for when I need an appetizer to share! Everyone I’ve
   ever made this for has fallen in love with it! I leave out the raisins and
   use plain Greek yogurt instead of sour cream. These potatoes are the best!!
   
   * Anonymous
   
   * Arizona
   
   * 5/26/2020

 * This was incredibly tasty. Lid slipped on my Texas Pete and ended up with
   extra hot sauce in the mix. Resulted in a delicious spicy food loop - eat,
   heat, go back for more. Will absolutely make again.
   
   * Anonymous
   
   * Brooklyn, NY
   
   * 5/11/2020

 * Simply put, this recipe slaps. I replaced some of the oil in the sauce with
   two tablespoons of brown butter to up the nutty, rich flavor. One of the best
   things about this recipe is that it's so easy to riff on.
   
   * Anonymous
   
   * 12/17/2019

 * This was really good, but maybe one of those reviews I shouldn't leave
   because I changed the recipes so dramatically. Will definitely make again as
   written, but wanted to use up some stuff I had in the house. Obviously a
   recipe you can riff on! This is what I did: Do the potatoes as written.
   Though I did just one batch of potatoes, enough to fit, when smashed, in the
   cast iron pan. While they were boiling, I cooked up (in the cast iron pan),
   some Italian-style chicken sausage disks and a medium onion, adding some
   leftover broccoli at the end, just to warm it up. Put them aside, crisped the
   potatoes (using oil since there was no bacon fat) and when they were almost
   done on the second side, put the chicken/veggies on top and covered for a few
   minutes to get them hot again. Oddly good with ketchup…
   
   * acseligm
   
   * 11/16/2019

 * This is the best way to make potatoes! I used this recipe as a guide, and
   added additional garnishes like butter and garlic and rosemary to make it
   more fragrant. I don't regret that second serving of potatoes. It's such a
   guilty pleasure, that I want to keep for dinner, and not make for anyone
   else.
   
   * Anonymous
   
   * Houston, TX
   
   * 11/5/2019

 * I was hoping to save a printable copy in my favorites. The recipe looks
   really good, I'm drooling! ;)
   
   * Allison MacKay
   
   * Michigan
   
   * 9/11/2019

 * yummy. i'll use green onions instead of chives, and some schmaltz or lard to
   fry up that second batch of smashed taters. i have Tabasco Scorpion Sauce,
   and it's hotter than a blast furnace -- maybe 1/4 tsp. of that, and then add
   some regular Tabasco. mine will definitely need more bacon, i'm thinking. and
   Parm instead of shredded Cheddar? idk about that.
   
   * hollis5
   
   * Vero Beach, FL
   
   * 2/2/2019

 * Great recipe! Made a few adjustments, kept half of bacon fat for second batch
   and did not add more salt as Bacon and parmesan already salty.
   
   * Anonymous
   
   * Montreal
   
   * 1/6/2019

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