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Bangin' Breakfast Potatoes

Bangin' breakfast potatoes with extra-crispy smashed potato rounds, charred edges, and a cheesy spice-rubbed crust. Roasted at high heat until deeply golden, then finished with parmesan and a quick sour-cream dipping sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Bangin' breakfast potatoes
  • 2 lb baby potatoes
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp chili powder
  • 0.5 tsp dried oregano
  • 0.25 salt and black pepper to taste
  • 0.5 cup parmesan, grated
  • 0.333 cup sour cream
  • 1 tbsp hot sauce
  • 1 tsp garlic powder

Equipment

  • 1 sheet pan

Method
 

Boil and prep
  1. Boil baby potatoes in salted water for 12–15 minutes until fork-tender, then drain and cool slightly until they’re warm but not steaming.
  2. Preheat the oven to 450°F and drizzle olive oil on a sheet pan so the smashed surfaces start crisping right away.
  3. Place potatoes on the pan and smash each flat with the bottom of a glass to create thick rounds with rough edges that will char.
Season and roast
  1. Mix smoked paprika, garlic powder, onion powder, chili powder, and dried oregano, then sprinkle the seasoning over the smashed potatoes.
  2. Drizzle with a little more olive oil for better browning and a deeper, golden crust.
  3. Roast for 20–25 minutes at 450°F until deeply golden and crispy, with visibly charred edges.
  4. Sprinkle parmesan over the hot potatoes and broil for 2 minutes until the cheese melts and sets into a crust.
Make the dipping sauce
  1. Mix sour cream, hot sauce, and garlic powder until smooth, then serve the creamy dipping sauce alongside the crispy potatoes.

Notes

For maximum crunch, don’t skip the slight cooling after boiling—warm potatoes smash without crumbling. Store leftovers in an airtight container in the fridge up to 3 days and re-crisp on a sheet pan in a 425°F oven for 8–12 minutes. Freezing isn’t recommended because the texture softens after thawing. For a lighter option, use low-fat sour cream for the dip while keeping the potato roasting the same.