Crispy Loaded Smashed Potato Bites With Tangy Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (snack or appetizer)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1.5 lb (680 g) baby potatoes
• 2 tbsp olive oil + 1 tbsp butter
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 cups (200 g) shredded cheese (sharp cheddar or mix)
• 3 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley (optional)
• 1/2 cup sour cream
• 2 tbsp mayonnaise or Greek yogurt
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)

Do This

• 1. Boil baby potatoes in salted water until just fork-tender, 12–15 minutes; drain and let dry.
• 2. Whisk together sour cream, mayonnaise (or yogurt), lemon juice, Dijon, garlic, salt, and pepper for the tangy sauce; set aside.
• 3. Gently press warm potatoes with the bottom of a glass or jar until flattened to about 1.25 cm thick.
• 4. Heat olive oil and butter in a large skillet over medium-high; add smashed potatoes in a single layer, season with salt, pepper, smoked paprika, and garlic powder.
• 5. Pan-fry 4–5 minutes per side until very crispy and deep golden, adding a little more oil if the pan looks dry.
• 6. Reduce heat to low; sprinkle potatoes generously with shredded cheese, cover, and melt 1–2 minutes.
• 7. Transfer to a platter, shower with chives and parsley, then drizzle with tangy sauce and serve hot.

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Why You’ll Love This Recipe

• Crispy, cheesy, and bite-sized: everything good about loaded potatoes in easy-to-share little bites.
• Pan-fried, not deep-fried: big flavor and crunch using just one skillet.
• Customizable: change the cheese, herbs, or sauce to match your mood or what you have on hand.
• Party-friendly: great finger food for game night, holidays, or a cozy snack-for-dinner situation.

Grocery List

• Produce: Baby potatoes, fresh chives, fresh parsley (optional), 1 small garlic clove, 1 lemon
• Dairy: Shredded cheese (sharp cheddar or a mix), sour cream, butter (optional but recommended)
• Pantry: Olive oil, mayonnaise or Greek yogurt, Dijon mustard, smoked paprika, garlic powder, kosher salt, black pepper

Full Ingredients

Crispy Potato Bites

• 1.5 lb (680 g) baby potatoes (yellow, red, or mixed; about 1–1.5 inches each)
• 2 tbsp olive oil, plus more as needed
• 1 tbsp unsalted butter (for extra flavor and browning; can substitute more olive oil)
• 1 tsp kosher salt, divided (plus extra for the boiling water)
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika (or sweet paprika if preferred)
• 1/2 tsp garlic powder
• 2 cups (about 200 g) shredded cheese
  • Recommend: 1.5 cups sharp cheddar + 0.5 cup mozzarella or Monterey Jack
• 3 tbsp finely chopped fresh chives
• 2 tbsp chopped fresh parsley (optional, for color and freshness)

Tangy Drizzle Sauce

• 1/2 cup (120 g) sour cream
• 2 tbsp mayonnaise or plain Greek yogurt
• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 2 tsp Dijon mustard
• 1 small garlic clove, very finely minced or grated (or 1/4 tsp garlic powder)
• 1/8 tsp kosher salt (a generous pinch), or to taste
• 1/8 tsp black pepper (a generous pinch)
• Optional: 1–2 tsp hot sauce or 1/4 tsp smoked paprika for a slight kick and color

Optional Extras (For Serving)

• Cooked, crumbled bacon or pancetta
• Thinly sliced green onions
• Extra shredded cheese for topping

Step-by-Step Instructions

Step 1: Parboil the Potatoes

Rinse the baby potatoes under cold water and scrub off any dirt. Leave the skins on; they help the potatoes hold together and get extra crispy. Place the potatoes in a medium pot and cover with cold water by about 2.5 cm. Add 1–2 teaspoons of kosher salt to the water.

Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, or until a fork slides in with only slight resistance. You want them just tender, not falling apart. Drain the potatoes thoroughly and let them sit in the colander for 3–5 minutes to steam-dry. Dry potatoes equal crispier bites later.

Step 2: Make the Tangy Drizzle Sauce

While the potatoes cook, make the sauce. In a small bowl, combine the sour cream, mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, minced garlic, salt, and pepper. If using, add hot sauce or smoked paprika for extra flavor and color.

Whisk until smooth and creamy. Taste and adjust the seasoning: add a pinch more salt for punch, extra lemon for brightness, or a little more hot sauce if you like heat. Cover and refrigerate until you are ready to serve. The flavors meld nicely as it rests.

Step 3: Smash the Potatoes

Transfer the warm, drained potatoes to a large cutting board or baking sheet. Using the flat bottom of a sturdy glass, jar, or measuring cup, gently press each potato until it is about 1.25 cm thick. Try not to completely break them apart; you want one piece with craggy edges and some cracks for maximum crispiness.

If any potatoes split, just press the pieces back together into rough discs. Imperfect shapes actually crisp up beautifully, so do not worry about making them uniform.

Step 4: Pan-Fry Until Crispy and Golden

Heat a large heavy skillet (cast iron is ideal) over medium-high heat. Add the olive oil and butter. Once the butter has melted and is foamy, swirl the pan to coat the bottom.

Arrange the smashed potatoes in a single layer in the hot pan. If your skillet is small, cook in two batches rather than overcrowding. Sprinkle the potatoes with 1/2 teaspoon of kosher salt, the black pepper, smoked paprika, and garlic powder.

Cook without moving them for 4–5 minutes, until the bottoms are deep golden brown and very crisp. Carefully flip each potato with a spatula and cook the second side for another 4–5 minutes. If the pan looks dry or the potatoes start to burn, reduce the heat slightly and add another teaspoon or two of oil.

Step 5: Add Cheese and Melt

When both sides are crispy and dark golden, reduce the heat to low. Push the potatoes together slightly so they are close but still in a single layer. Sprinkle the shredded cheese evenly over the top of the potatoes, covering as many surfaces as you can.

Cover the skillet with a lid and let the cheese melt for 1–2 minutes, just until it is gooey and stretchy but not browned. Remove the lid and turn off the heat. Scatter the chopped chives and parsley over the cheesy potatoes while they are still hot.

Step 6: Finish with Tangy Sauce and Serve

Carefully transfer the cheesy potato bites to a warm serving platter or serve directly from the skillet for a rustic presentation. Give the sauce a quick stir. Using a spoon, drizzle it generously over the potatoes in thin ribbons. You can also serve extra sauce on the side for dipping.

If desired, top with crumbled bacon, additional herbs, or a final sprinkle of cheese. Serve immediately while the potatoes are piping hot, the edges are crisp, and the cheese is still melty and stretchy. These are best enjoyed fresh from the pan.

Pro Tips

• Dry potatoes = crisp potatoes. After boiling, let the potatoes sit in the colander to steam off excess moisture. You can even return them to the hot pot (off the heat) for a minute to help them dry.
• Do not overcrowd the pan. If the potatoes are packed tightly, they steam instead of crisp. Fry in batches if needed, keeping cooked potatoes warm in a low oven (about 95–105°C).
• Adjust the heat as you go. If the potatoes are browning too quickly, lower the heat to medium. If they are not browning after a couple of minutes, nudge the heat up slightly.
• Use a melting cheese. A mix of sharp cheddar for flavor and mozzarella or Monterey Jack for stretch gives the best texture and look.
• Sauce thickness matters. If the sauce is too thick to drizzle, whisk in 1–2 teaspoons of water or milk at a time until it reaches a pourable consistency.

Variations

• Fully Loaded Ranch-Style Bites: Add crumbled bacon, extra cheddar, and sliced green onions. Swap the lemon-Dijon sauce for a ranch-style sour cream dressing.
• Spicy Chipotle Bites: Stir 1–2 teaspoons of chipotle in adobo (minced) into the sauce and sprinkle the potatoes with chili powder instead of smoked paprika.
• Mediterranean Twist: Use feta and mozzarella, garnish with oregano and parsley, and swap the sauce for a lemony yogurt-garlic drizzle.

Storage & Make-Ahead

These potato bites are at their best right after cooking, but you can still plan ahead. To prep in advance, parboil and smash the potatoes up to 1 day ahead. Arrange the smashed potatoes on a tray, cover, and refrigerate. When ready to serve, pan-fry, top with cheese, and finish as directed.

Leftover cooked potato bites can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a thin film of oil over medium heat for 3–5 minutes per side, or in a 200°C oven for 10–12 minutes, until heated through and re-crisped. Store the sauce separately in the refrigerator for up to 4 days and give it a good stir before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings (will vary based on exact ingredients and toppings): about 480 calories, 35 g carbohydrates, 15 g protein, 30 g fat, 9 g saturated fat, 4 g fiber, and 650 mg sodium.