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Potato Smash Stack
15m
50m
4-6
Why you’ll love it 😋
These potatoes didn’t get smashed - they got upgraded. Crispy edges, loaded toppings, and big baked-potato energy with extra attitude. The crunch alone is basically an announcement.
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Ingredients 🛒
Shop at ALDI prices
- Baby white potatoes800 g
- Olive oil2 tbsp
- Smoked paprika½ tsp
- Garlic powder½ tsp
- SaltTo taste
- PepperTo taste
- Mozzarella1 cup
- Bacon6 slices
- Sour cream½ cup
- Chives, chopped2 tbsp
Method ⏲️
Golden smashed potatoes loaded up like a crispy baked potato platter.
Step 1: Boil Your Potatoes
Preheat your oven to 220°C and line a baking tray. Add 800 g baby white potatoes to a large pot, cover with cold salted water and boil for 20-25 minutes until fork-tender. Drain well and let your potatoes steam-dry for 5 minutes.
Step 2: Smash & Season
Place your potatoes on the tray, then gently flatten each one with the base of a glass. Drizzle over 2 tbsp olive oil and season with ½ tsp smoked paprika, ½ tsp garlic powder, salt and pepper.
Step 3: Crisp Them Up
Bake your smashed potatoes for 25-30 minutes until deeply golden and crisp around the edges. While they bake, cook 6 slices bacon in a frying pan until crunchy, then chop into little pieces.
Step 4: Load Your Stack
Top your potatoes with 1 cup mozzarella and your chopped bacon, then return them to the oven for 2-3 minutes until the cheese melts. Finish with ½ cup sour cream and 2 tbsp chopped chives - then serve them up while they’re still crackly and standing tall.
