Smashed loaded mini potatoes start with a 3 lb bag of yellow mini potatoes par-boiled in salted water for 15 to 18 minutes until fork tender, tossed in melted butter mixed with Dan-O’s Cheesoning seasoning, smashed by hand or with a cup, arranged on a baking sheet, basted with more seasoned butter, and baked at 400°F for about 25 minutes until crispy and golden around the edges. Hot cheddar cheese and chopped bacon bits go on top with a quick return to the oven for 2 to 3 minutes until the cheese melts, then finished with fresh chives. The par-boil-then-smash-then-bake method gives you creamy, fluffy interiors with crispy, golden edges on every potato, and the seasoned butter soaks into the cracks created by the smashing step.

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Why the Par-Boil-Smash-Bake Method Works

Boiling First Makes the Interior Creamy

Boiling the mini potatoes for 15 to 18 minutes in salted water cooks them all the way through until fork tender. This step gives you the creamy, fluffy interior that you want in every bite. Skipping the boil and trying to roast raw mini potatoes at 400°F would take much longer and produce dry, mealy interiors because the oven heat dries out the potato before the center fully cooks. The par-boil ensures the interior is already done before the potato ever hits the baking sheet.

Smashing Creates Surface Area for Crispiness

Smashing each boiled potato exposes the soft interior and creates irregular, jagged edges that crisp up in the oven. A whole mini potato has a smooth skin that produces minimal crispiness, but a smashed potato has cracks, ridges, and flat surfaces that all brown and crisp during the 25-minute bake. The seasoned butter fills those cracks and caramelizes in the oven heat, which is why smashed potatoes develop that golden, crunchy texture that a whole roasted potato never achieves.

Seasoning with Cheesoning Butter

Butter Carries the Seasoning and Promotes Browning

Mix 1/2 cup melted butter with 2 to 3 tablespoons of Dan-O’s Cheesoning (or your favorite potato seasoning blend) and toss the warm, drained potatoes in the mixture until fully coated. The butter serves two purposes: it carries the seasoning into every surface of the potato, and the milk solids in the butter promote browning during the bake. Oil would crisp the potatoes, but butter adds a rich, nutty flavor that oil does not provide and creates a deeper golden color on the edges.

How to Smash the Potatoes

By Hand or with a Cup

You have two options for smashing. Using high-heat gloves, gently press each potato between your hands until it flattens to about 1/2-inch thick. This gives you control over how flat each potato gets and keeps the potato in one piece. Alternatively, place the potatoes on the baking sheet and press down with the bottom of a cup or measuring cup. Both methods work well, and the goal is the same: flatten the potato enough to create surface area for crisping without completely destroying it into mashed potato pieces.

Baking at 400°F for Crispy Edges

25 Minutes Until Golden and Crunchy

Arrange the smashed potatoes on a greased baking sheet or grill-safe tray with space between each one so they roast instead of steam. Baste the tops with more of the seasoned butter mixture before placing in the oven. Bake at 400°F for about 25 minutes, or until the edges are crispy and golden brown. The high heat combined with the butter creates a crunch on the outside while the interior stays soft and creamy from the par-boil. You can also cook these on the grill over indirect heat for the same result with a slight smoky flavor.

Loading with Cheese, Bacon, and Chives

Cheese and Bacon Go On Hot, Chives Go On Last

Once the potatoes are crispy and golden, top them with freshly grated cheddar cheese and chopped bacon bits. Return to the oven for 2 to 3 minutes, just until the cheese melts over the potatoes and the bacon warms through. Freshly grated cheddar melts more smoothly than pre-shredded because it lacks the anti-caking agents that prevent even melting. Finish with fresh chopped chives right before serving. The chives go on last because they are raw and provide a fresh, mild onion flavor and a bright green color that contrasts with the golden potatoes, orange cheddar, and crispy bacon.

Step-by-Step: How to Make Smashed Loaded Mini Potatoes

Step 1: Cook the Bacon

Crisp up 6 strips of bacon in a skillet over medium heat until golden and crispy. Remove, let cool, then chop into bacon bits. Set aside.

Step 2: Par-Boil the Potatoes

Add the mini potatoes to a large pot of salted water. Boil for 15 to 18 minutes until fork tender. Drain well.

Step 3: Season in Cheesoning Butter

In a large bowl, mix 1/2 cup melted butter with 2 to 3 tablespoons Cheesoning seasoning. Toss the warm, drained potatoes in the butter mixture until fully coated.

Step 4: Smash the Potatoes

Using high-heat gloves, gently smash each potato between your hands to about 1/2-inch thick. You can also place them on the baking sheet and press down with the bottom of a cup.

Step 5: Bake Until Crispy

Arrange the smashed potatoes on a greased baking sheet with space between each one. Baste with more seasoned butter. Bake at 400°F for about 25 minutes until crispy and golden around the edges. You can also cook on the grill over indirect heat.

Step 6: Load and Serve

Top the hot potatoes with freshly grated cheddar and bacon bits. Return to the oven for 2 to 3 minutes until the cheese melts. Finish with fresh chopped chives and serve hot.