Loaded Smashed Potatoes

Loaded Smashed PotatoesWe eat a decent amount of potatoes in our house, and the majority of those are sweet potatoes. But lots of potatoes, nonetheless. So I decided that I wanted to mix it up a little bit by making some crispy smashed potatoes using yukon golds!

Loaded Smashed PotatoesThis recipe could not be any easier, and it only requires 4 ingredients! (if you don’t count oil spray and S&P) You could always get extra creative and add all of you favorite toppings, but I kept it simple by just topping them with Tofutti sour cream, halved grape tomatoes, and chopped scallions. Simple, healthy, fresh, and delicious.

Loaded Smashed PotatoesI sort of think of smashed potatoes as a healthier version of hashbrowns. You still get all of that crispy potato-ey goodness, without all the excess oil. All you have to do is boil the potatoes first, then smash, and bake to crispy perfection. Easy.

Loaded Smashed Potatoes
Loaded Smashed PotatoesThese are a perfect side dish or appetizer, and I think it would be fun to mix it up on Thanksgiving and make these instead of mashed potatoes. I know, gasp!

Loaded Smashed Potatoes

Yield: Makes 10 smashed potatoes


  • 10 yukon gold potatoes
  • non-stick cooking spray
  • salt and pepper
  • 1/2 cup sour cream (I used Tofutti)
  • 1 cup grape tomatoes, halved
  • 4-5 scallions (green onions), thinly sliced


  1. Preheat the oven to 450 degrees. In a large pot, cover the potatoes with cold water, season the water with salt. Bring to a boil, once boiling, reduce the heat and simmer for 15-20 minutes. You should be able to easily stick a fork into the potatoes.
  2. Remove the potatoes from the water and let them cool for 5-10 minutes. Transfer them to a baking sheet. Use the bottom of a jar or glass to carefully press down on the potatoes and smash them down until they are flat and about 1/2 inch thick.
  3. Spray the potatoes with cooking spray, and season with salt and pepper. Carefully flip the potatoes over, then oil and season the other side.
  4. Transfer to the oven and roast for 15 minutes, then flip the potatoes and roast for another 10 minutes, until crispy and golden brown.
  5. To serve, top with a dollop of sour cream, and few pieces of tomato, and a sprinkle of green onions.



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