These smashed sheet pan potatoes are a delicious and easy side dish that will be ready in no time. The potatoes are roasted to perfection, then smashed to create a crunchy, golden brown exterior. We then topped these with broccoli, cheddar and crispy bacon. Serve these potatoes with your favorite main dish, or just enjoy them as a snack or appetizer. Finish them off with green onions and you won’t be able to stop eating them! Enjoy!
What you need to make smashed sheet pan potatoes + substitutions:
- Baby potatoes- We used baby potatoes for this one and they worked great. You could substitute with sweet potato, fingerling or russet potatoes.
- Broccoli- We added broccoli for some extra veggie and also because the broccoli & cheddar combo is just the best! I steamed the broccoli until just tender to have them nice and soft. You could even roast them if that’s what you like.
- Cheddar- I love using a block of cheddar cheese to shred ourselves. We do this because it’s the freshest option. Tillamook is one of our favorites that we always find at Trader Joe’s. You could use any shredded cheddar or cheese of choice of course!
- Bacon- The bacon really tops off the combo! We cooked it in the oven, if you’ve never tried it, then check to out to see how to bake it in the oven! I actually love baking it in the oven and since the oven is already on for the potatoes, it makes it easy. But, cooking over the stove top in a cast iron pan is great substitute.
- Green onions- The green parts of the green onions are a great garnish and adds the perfect addition. Gives just enough of that onion-tasting flavor to really bring these loaded smashed potatoes over the top.
- Sea Salt & Pepper- Sea salt and pepper are the perfect pair. Our favorite salt is Redmond Sea Salt and we buy it in bulk. You can use the code daddioskitchen for 15% off.
- Greek yogurt or sour cream- Adding this is totally optional. We didn’t add it in the picture, but it’s a favorite. I love using plain greek yogurt in placement for sour cream, because we aren’t big sour cream fans and we always have yogurt!
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Alright, let’s get to making this recipe! Enjoy!
Smashed Sheet Pan Potatoes
These smashed sheet pan potatoes are a delicious and easy side dish that will be ready in no time. The potatoes are roasted to perfection, then smashed to create a crunchy, golden brown exterior. We then topped these with broccoli, cheddar and crispy bacon. Serve these potatoes with your favorite main dish, or just enjoy them as a snack or appetizer. Finish them off with green onions and you won't be able to stop eating them! Enjoy!
Servings 0
Ingredients
- 1½-2 lbs baby potatoes
- 1 tbsp avocado oil
- ½ cup broccoli steamed & chopped small
- 1 package bacon cooked
- ½-1 cup cheddar shredded
- 1 tsp salt
- ½ tsp black pepper
- 3-4 stalks green onion optional, for topping
- greek yogurt or sour cream optional, for topping
- flaky sea salt optional, for topping
Instructions
- Preheat the oven to 400°F. Place potatoes on baking sheet and coat potatoes with avocado oil, ½ tsp sea salt, and black pepper. Bake for 30-35 minutes until tender.
- On a separate baking sheet layout a piece of parchment paper and then lay out the bacon. Cook in the oven for about 15-25 minutes or until preferred crispiness. When done and cooled, chop into small pieces.
- Boil water and steam the broccoli. Cook until soft. Add butter and sea salt for flavor. Set aside and when cooled a bit, chop small.
- Once potatoes are cooked use the bottom of a cup and smash the potatoes until they are round and flat.
- Top potatoes with shredded cheddar cheese, chopped bacon and broccoli. Place sheet pan back in the oven until cheese is melted, about 4-5 minutes.
- Top with green onions, greek yogurt, and a sprinkle of flaky sea salt. Serve as an appetizer or side dish! Enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-4 days.