Crispy Smashed Potatoes are baked to crunchy perfection then loaded with the best buffalo nacho toppings. It’s the best smashed potatoes recipe in the game, and you’ll earn total MVP status for serving them!
As a kid, my mom used to take me out to the mall for “girls night out” every week. We would get loaded baked potatoes and then she would take me to pick out stickers. Oh yea, I looooved stickers as a kid. My entire bedroom door was covered in stickers from bottom to…as high as I could reach.
So that’s where the inspiration for this one came from. I wanted to make a “snackable” loaded baked potato for the big game. That meant they had to be bite sized.
And then I combined my love of loaded baked potatoes with my other love—loaded nachos! So now we have the best of both worlds! Plus, potatoes have more health benefits than chips, so it’s a snack you can feel better about.
Fun fact: did you know potatoes are a good source of vitamins and minerals like vitamin C and potassium? So you can feel better about yourself next time you reach for this starchy veggie in the produce aisle!
Tips For Making Smashed Potatoes
Go for the small potatoes. You can smash potatoes of all sizes, but for really crispy potatoes, you’ll want potatoes that are about the size of a golf ball.
Little potatoes are usually available in red, blue, and yellow varieties. You can use any color, but I always prefer yellow potatoes!
Use a large baking sheet. I have a half-sheet pan that comfortably fits about 1.5 lbs of little potatoes. You’ll want to make sure you leave the potatoes a little breathing room around the edges. If you need to, you can use two pans instead of one, just keep an eye on the one with less potatoes because they will cook faster!
Brush the baking sheet with olive oil. If you brush a thin layer of olive oil with a light dusting of salt, the potatoes will crisp up even more!
Add a little garlic powder and all purpose seasoning. This all purpose seasoning is my secret ingredient in just about anything I make. The garlic powder adds another level of flavor, too.
How To Make These Smashed Potatoes Loaded Nachos
1. Boil the potatoes. Preheat the oven to 450° F and bring a large pot of water to a boil. Add the potatoes to the pot and boil for 10-15 minutes or until tender enough to poke with a fork.
2. Smash the potatoes. Drain the potatoes and place them on a lightly greased baking sheet. Using the bottom of a drinking glass with a flat bottom, gently smash the potatoes. Drizzle olive oil over the potatoes and sprinkle salt and pepper over them. Bake for 35-40 minutes, flipping them about 1/3 of the way through.
3. Load them up with toppings! Using a pastry brush, lightly brush the hot sauce over the potatoes, then drizzle the ranch dressing over top. Sprinkle the blue cheese, celery, and chives over the potatoes and serve immediately.
Smashed Potatoes Topping Suggestions
There are endless possibilities for smashed potatoes! Try these combinations if you’re looking for something different:
- shredded cheddar cheese and sour cream
- basil pesto and garlic
- cilantro lime tahini sauce
- olive oil, salt, and pepper
More Potato Recipes You Might Like
- Crispy Roasted Mini Potatoes
- Creamy Hasselback Potato Gratin
- Sweet Potato Toast
- Air Fryer Sweet Potato Fries
- Pesto Chicken Stuffed Sweet Potatoes
WANT TO TRY THESE CRIPSY SMASHED POTATOES LOADED NACHOS?
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Crispy Smashed Potatoes Loaded Nachos
- 1.5 lbs creamer potatoes
- 1/2 cup buffalo hot sauce
- 1/4 cup ranch dressing
- 1/3 cup blue cheese crumbles
- 1-2 celery stalks, diced
- 1 tablespoon chives, minced
- 1 tablespoon olive oil
- salt and pepper, to taste
- thinly sliced radishes or jalapeños to garnish
- Preheat the oven to 450° F and bring a large pot of water to a boil. Add the creamer potatoes to the pot and boil for 10-15 minutes or until tender enough to poke with a fork.
- Drain the potatoes and place them on a lightly greased baking sheet. Using the bottom of a drinking glass with a flat bottom, gently smash the potatoes. Drizzle olive oil over the potatoes and sprinkle a little bit of salt and pepper over them. Bake for 35-40 minutes, flipping them about 1/3 of the way through. The potatoes should be golden brown when you remove them.
- Using a pastry brush, lightly brush the hot sauce over the potatoes, then drizzle the ranch dressing over top. Sprinkle the blue cheese, celery, and chives over the potatoes and serve immediately.
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