Ingredients
- 24 Baby Yukon Gold Potatoes or Red Baby Potatoes
- 1 Tablespoon Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Ground Black Pepper
- ½ Cup Shredded Cheddar Cheese
- ½ Cup Bacon Crumbled
- 2 Tablespoons Chives Chopped
- 2 Tablespoons Ranch Dressing Homemade or Store Bought
Instructions
Boil the Potatoes
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender and easy for a fork to go through, about 15-20 minutes.
Smash the Potatoes
- Preheat the oven to 425 degrees F. Drain the potatoes and transfer to a parchment lined baking sheet. Use the bottom of a glass or jar and gently smash each potato.
Season and Roast
- Mix together the salt, garlic powder, onion powder and pepper; set aside
- Drizzle the smashed potatoes with olive oil and sprinkle with the salt and garlic seasoning. Bake for 25-30 minutes, flipping the smashed potatoes over mid way through baking. Bake until golden and crispy on the edges.
- Remove the pan from the oven, sprinkle the shredded cheese over each smashed potato and return to the oven for 2-3 minutes or until the cheese is melted.
Add the Toppings
- Place the crispy smashed potatoes on a serving platter, drizzle the ranch dressing over all the potatoes and sprinkle the crispy bacon and chopped chives covering the top. Serve and Enjoy!
Nutrition
Serving: 1Serving | Calories: 267kcal | Carbohydrates: 30g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 598mg | Potassium: 675mg | Fiber: 4g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 30mg | Calcium: 97mg | Iron: 2mg
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