There’s something magical about the crispy, golden crust of smashed potatoes that transports me back to cozy dinners at my favorite restaurant—those moments when the world just fades away with every bite. Maybe it’s the way the buttery, fluffy insides contrast with the crunchy edges or perhaps the simple joy of sharing them with friends. Either way, these potatoes are like a warm hug on a plate, and I can’t wait for you to try them.
Steps
- Clean the potatoes thoroughly and cook them either by baking in the oven or microwaving. I microwaved six potatoes for about ten minutes until they were cooked through.
- While the potatoes are cooking, fry some bacon in a pan until it becomes crispy. Once done, place the bacon on a plate to cool, then chop it into small pieces.
- Slice a couple of green onions, using the middle to dark green parts, and set them aside. Open a can of French fried onions and take in the aroma.
- Once the potatoes are cooked, transfer them to a large bowl while still hot. Use a potato masher to roughly smash them.
- Quickly add softened butter to the hot potatoes, ensuring it melts and blends in. Then, toss in the sliced green onions, chopped bacon, and sour cream.
- Mix everything together with a large spoon or spatula, seasoning generously with salt and pepper. The mixture should remain chunky rather than smooth.
- If the potatoes have cooled, reheat them until hot, then add some of the French fried onions. Fold them into the potatoes gently.
- Serve the smashed potatoes immediately for crispy fried onions on top, or reheat later for a softer texture. Optionally, sprinkle additional fried onions and green onions before serving.
Ingredients
- 6 red potatoes
- Bacon (amount as desired)
- Softened butter (amount as desired)
- Sour cream (amount as desired)
- Green onions (a couple, sliced)
- Salt (to taste)
- Pepper (to taste)
- French fried onions (amount as desired)
FAQ
- What type of potatoes should I use for this recipe?
- You should use red potatoes for this recipe. They work well because of their texture and flavor, which complement the other ingredients.
- Can I use homemade fried onions instead of canned ones?
- Yes, you can use homemade fried onions. You might want to try using an onion strings recipe to make them. However, canned french fried onions are convenient and work well when you’re short on time.
- Do I need to peel the potatoes before smashing them?
- No, you do not need to peel the potatoes. Simply scrub them clean before baking or microwaving. The skin adds texture and flavor to the dish.
- How do I ensure the potatoes remain hot and ready to serve?
- Make sure to add softened butter immediately after smashing the hot potatoes to help retain their heat. If needed, you can transfer them to a microwave-safe dish and heat them for a minute or two before serving.
- Can I prepare the dish ahead of time and reheat it later?
- Yes, you can prepare the dish ahead of time. If reheating, the fried onions will be softer but still flavorful. It’s best to serve the dish immediately to enjoy the crispy texture of the onions.
Tips
- Use Softened Butter: Ensure the butter is softened before adding it to the hot potatoes. This helps maintain the potatoes’ temperature and facilitates easy mixing.
- Smash, Don’t Mash: Aim for a chunky texture by smashing the potatoes rather than mashing them. This gives the dish a rustic feel and enhances the overall eating experience.
- Crispy Bacon and Onions: Cook the bacon until it’s crispy and add french fried onions at the end for a delightful crunch. Serve immediately to maintain the crispiness of the onions.
- Season Generously: Add plenty of salt and pepper to taste as you stir in the ingredients. The right amount of seasoning will enhance the flavors and make the dish more enjoyable.
Equipment
- Microwave – If you need to quickly cook potatoes.
- Potato Masher – For smashing the potatoes.
- Large Mixing Bowl – To mix all the ingredients.
- Rubber Spatula – For stirring and folding in ingredients.
- Grill Pan – If you plan to cook steak alongside the potatoes as mentioned.
