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.