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Crispy Chipotle Cheddar Smashed Potatoes

These super crispy chipotle cheddar smashed potatoes are the best side dish. A little spicy and smothered in cheese, they are irresistible.
5 from 7 votes
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  • 2 pounds baby yukon gold potatoes
  • 3 tablespoons olive oil
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 2 sliced bacon, chopped
  • 4 ounces sharp cheddar cheese, freshly grated
  • plain greek yogurt or sour cream, for topping
  • fresh chives or scallions, for topping


  • Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
  • Preheat the oven to 450 degrees F.
  • Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. It’s okay if they kind of break apart!
  • Drizzle or brush the remaining olive oil over the potatoes. I actually use an olive oil spritzer for this part! Sprinkle the potatoes with the chipotle chili powder, salt, pepper and garlic powder.
  • Place the sheet in the oven and roast the potatoes for 20 minutes, until golden and crispy. While the potatoes are cooking, heat a skillet over medium-low heat and cook the bacon until crispy.
  • Remove the potatoes from the oven and sprinkle cheddar on the tops of each. Bake for 5 minutes more, until the cheese melts. Remove and top with yogurt/sour cream, bacon and chives. Serve immediately!

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