These aren't your ordinary potato appetizers. This recipe transforms simple baby potatoes into crispy, cheesy, smoky discs of pure deliciousness. Combining the crispy edges, melted cheese, bacon, and a hint of smoke creates an appetizer guaranteed to be the star of any gathering. What makes these potatoes truly extreme is the multi-step cooking process that builds layers of flavor and texture.
Servings: 6 people
Calories: 195kcal
Extreme Smashed Potatoes with Bacon and Crispy Edges
Ingredients
- 12 Baby Red and Yellow Potatoes
- 4 strips Bacon Chopped into small bits
- 1/2 cup Parmesan Cheese Grated
- 1/2 cup Cheddard Cheese Grated
- 1 tbsp Olive Oil
- 2 tbsp Salt, Pepper & Garlic Rub
Equipment
- smoker (I used my Green Mountain Grill Ledge Prime 2.0)
- Baking Sheet
Instructions
Preparations
- Wash and dry the baby potatoes
- Cook bacon until crisp and chop it up into small bits. Save the bacon grease.
- Prepare seasonings and grate all the cheese
Initial Bake of the smashed potatoes
- Toss the potatoes in the bacon grease
- Season with salt, pepper, and garlic seasoning
- Smoke the potatoes whole at 225°F for 30 minutes
Smashing the Potatoes
- Remove potatoes from the smoker and toss with olive oil.
- Place 2 tsp of parmesan cheese on baking sheet
- Place potatoes on the parmesan cheese
- Smash with the bottom of a bowl
Second Bake
- Place back on the smoker at 500ºF for 15 minutes or until the parmesan cheese starts to brown.
Add Bacon & Cheddar Cheese
- Add bacon bits.
- Add Cheddar Cheese.
Final Bake
- Place back on the smoker at 500ºF for 15 minutes, or until the cheddar cheese is melted and the edges are golden brown.
- The secret to perfect smashed potatoes is in the layered cooking method. The low-and-slow first stage infuses smoky flavor on the whole potato, while the high-heat finish creates crispy, cheesy edges that are absolutely irresistible.
Nutrition
Calories: 195kcal | Carbohydrates: 23g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 213mg | Potassium: 521mg | Fiber: 3g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 23mg | Calcium: 228mg | Iron: 3mg
Expert Tip
The secret to perfect smashed potatoes is the layered cooking method. The low-and-slow first stage infuses smoky flavor into the whole potato, while the high-heat finish creates crispy, cheesy edges that are absolutely irresistible.
Substitutes
- Baby Dutch Potatoes: Use small red or yellow creamer potatoes.
- Bacon: Turkey bacon, leftover brisket, or pulled pork
- Cheeses: Swap with your favorite hard and melting cheeses
Smashed Potatoes Recipe Variations
- Swap the smoker for an oven
- Use different potato varieties
- Try different cheese combinations
- Add jalapeños for a spicy kick
What to Serve With Smashed Potatoes
- Sour cream dipping sauce
- Charcuterie board
- Grilled meats
How To Garnish Smashed Potatoes
- Sour Cream
- Chives or parsley flakes
- Jalepeño
- More bacon bits
Frequently Asked Questions
Can I make these in an oven? Yes! Follow the same steps using a conventional oven. Adjust temperatures slightly: 225°F for initial cooking, 450°F for final crispings.
How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Serving Size
- Appetizer: 2 potatoes per person
- Scale the recipe by multiplying ingredients proportionally
Storing and Reheating
- Refrigerate in a sealed container.
- Reheat at 375°F for 10 minutes in the oven. Do not use a microwave, otherwise you will lose the cripsy aspect of this appetizer.