Crispy Roasted Loaded Potatoes With Bacon And Sour Cream

Pro tips

• Reserve bacon fat in the pan after cooking—use it to roast the smashed potatoes for maximum crust and flavor development.
• Don't over-mash the potatoes; keep them chunky so they crisp up on the edges rather than turning gluey.
• Caramelize the onions separately over medium heat for 5–7 minutes to concentrate sweetness and prevent the potatoes from steaming.
• Roast smashed potatoes in a single layer at high heat (400°F+) for 15–20 minutes, stirring halfway, until edges are golden and crispy.

Substitutions

• sour cream → Greek yogurt or crème fraîche (tangier result)
• fresh chives → fresh parsley or green onion tops (milder onion flavor)
• bacon → prosciutto or smoked ham (different smoke profile, less rendered fat)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven and add fresh toppings before serving.

Can I make these potatoes ahead of time?

Yes. Boil and smash the potatoes up to 1 day ahead, refrigerate, then roast in bacon fat just before serving to restore crispiness.

What type of potatoes work best?

Baby potatoes are ideal because they cook evenly and hold their shape. Red or Yukon gold varieties work well.

How do I get them extra crispy?

Spread smashed potatoes in a single layer, use hot bacon fat, and roast at high heat until the edges turn golden brown.

Can I use a different fat instead of bacon fat?

Butter or olive oil can substitute, but bacon fat delivers the signature flavor—reserve it from cooking the bacon.

How should I store leftovers?

Refrigerate covered for up to 3 days. Reheat in a 350°F oven until warmed through; add toppings fresh after reheating.