Loading Video...

Roasted, Smashed and Loaded Potatoes

  • Level: Easy
  • Total: 1 hr 28 min
  • Prep: 15 min
  • Inactive: 8 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 pound small red bliss potatoes

6 tablespoons garlic-infused olive oil, divided

Kosher salt and freshly cracked black pepper

1/2 cup finely grated Parmigiano-Reggiano

1/2 cup sour cream

1/4 cup sliced scallions

Directions

  1. Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
  2. Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.
  3. Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately.

Cook’s Note

Think of your favorite baked potato items and just add it on top. Bacon would be delicious, as well as chopped up broccoli with shredded Cheddar cheese. Sometimes for dinner, I just make the potato plain and poach an egg on top. Easy dinner with great leftovers.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Mashed Potatoes

Hasselback Potatoes

Funeral Potatoes

Twice-Baked Potatoes

Scalloped Potatoes

Creamy Mashed Potatoes

Creamy Garlic Mashed Potatoes

Rosemary Roasted Potatoes