Roasted, Smashed, and Loaded Potatoes

I was recently sent some Rooster potatoes and I was excited to give them a try. These Rooster potatoes start out pink but then turn light golden brown with a nice fluffy yellow flesh when cooked. They can be baked, mashed, boiled, or roasted.

I par boiled them for a bit then smashed them and placed them on a baking sheet. I roasted them until they were nice and crispy then loaded them up with butter, sharp cheddar, sour cream, bacon bits, and green onions. They were crisp on the outside, creamy on the inside, and super delicious. These potatoes paired nicely with the Slow-Roasted Beef and my House Salad and it made a terrific Sunday dinner. 

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

 

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Roasted, Smashed, and Loaded Potatoes

Yield: 4

Prep Time: 10 min.

Total Time: 35-40 min.

Ingredients:

6 Rooster potatoes, par boiled
1 tbsp olive oil (drizzled evenly on top of all potatoes
Sea salt and freshly cracked pepper, to taste
Butter, to taste
Sharp cheddar, shredded
Sour cream, to taste
1 slice of bacon, cooked & crumbled
1 green onion, sliced

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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19 Responses to “Roasted, Smashed, and Loaded Potatoes”

  1. 1

    Angie@Angie's Recipes — October 23, 2013 @ 9:18 pm

    Love those little bites!

    [Reply]

  2. 2

    Kris — October 23, 2013 @ 9:39 pm

    Oh…..yum!
    xo Kris

    [Reply]

  3. 3

    lenia — October 23, 2013 @ 11:19 pm

    Yummy, cute bites!
    Kisses!

    [Reply]

  4. 4

    bellini — October 24, 2013 @ 3:01 am

    I could easily make an entire meal of these little gems.

    [Reply]

  5. 5

    Blond Duck — October 24, 2013 @ 5:11 am

    Are Rooster potatoes the same as red potatoes?

    [Reply]

  6. 6

    Jenn — October 24, 2013 @ 5:25 am

    Love this idea… they look so good!!

    [Reply]

  7. 7

    Ines — October 24, 2013 @ 6:14 am

    So yummy!;P

    [Reply]

  8. 8

    Peggy Recker — October 24, 2013 @ 9:06 am

    Oh I love these.

    [Reply]

  9. 9

    Chris — October 24, 2013 @ 11:17 am

    Funny, the three adjectives in the title are all also terms for being inebriated….what were you doing when you made this? ha ha ha

    These smashed taters look extra good, Pam.

    [Reply]

  10. 10

    Joanne — October 24, 2013 @ 3:08 pm

    I crave MAJOR amounts of potatoes after every long run…and this is how I’m going to prepare them this week!

    [Reply]

  11. 11

    Jovina Coughlin — October 24, 2013 @ 3:43 pm

    I never heard of rooster potatoes only red ones. I have made the small red potatoes smashed and roasted but I like your idea of adding a sour cream cheese topping. Looks good.

    [Reply]

  12. 12

    Jersey Girl Cooks — October 24, 2013 @ 4:06 pm

    Yum! would make a great appetizer or side dish.

    [Reply]

  13. 13

    Megan — October 24, 2013 @ 4:26 pm

    i love this idea! Definitely will be trying out soon!

    [Reply]

  14. 14

    rosita — October 24, 2013 @ 4:55 pm

    Te ha quedado fabulosa las papas rotas un delicioso entrante,abrazos.

    [Reply]

  15. 15

    Dawn @ Words Of Deliciousness — October 24, 2013 @ 5:55 pm

    I love these potatoes, they look so good.

    [Reply]

  16. 16

    Pamela @ Brooklyn Farm Girl — October 24, 2013 @ 7:46 pm

    I’ve been wanting to try some smashed potatoes so now I think it’s time!

    [Reply]

  17. 17

    Nadine — October 24, 2013 @ 8:54 pm

    OMG, how tasty do these potatoes look. I want <3

    [Reply]

  18. 18

    grace — October 29, 2013 @ 10:54 am

    i’m definitely a fan of this idea, pam. i like the presentation a lot, and it’s relatively easy to boot!

    [Reply]

  19. 19

    Brian — October 30, 2013 @ 3:01 pm

    What a great idea, our kids would love these! Thanks for sharing.

    [Reply]

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