Loaded Smashed Potatoes

Place baby potatoes in a large pot and cover with water. Boil until fork-tender.

While the potatoes are boiling, dice the bacon into small cubes.

In a pan over medium heat, cook the diced bacon until nice and crispy. Strain the bacon bits and reserve the rendered bacon fat.

In the same pan, sauté the diced onions until softened and lightly caramelized.

Preheat your oven to 400°F (200°C).

Pour the reserved bacon fat onto a baking sheet. Place the boiled potatoes on the sheet.

Using a bench scraper or the bottom of a glass, smash each potato flat.

Season the smashed potatoes with salt and freshly ground black pepper.

Roast for 20 minutes, then flip the potatoes and roast for an additional 20 minutes, or until golden brown and crispy.

Arrange the crispy potatoes on a serving platter. Drizzle with sour cream.

Top with the crispy bacon bits, sautéed onions, and freshly chopped chives.