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Bangin' Breakfast Potatoes

Bangin' breakfast potatoes made as extra-crispy smashed potato rounds with charred edges and a cheesy, spice-rubbed crust. Roasted at 450°F until deeply golden, then broiled briefly and served with a creamy hot-sauce 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Bangin' Breakfast Potatoes
  • 2 lb baby potatoes Baby potatoes, scrubbed.
  • 3 tbsp olive oil Plus a little extra for drizzling.
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp chili powder
  • 0.5 tsp dried oregano
  • 1 Salt and black pepper to taste Use to season the boiling water and the potatoes.
  • 0.5 cup parmesan, grated Grated for topping.
Cheesy Hot-Sauce Dipping Sauce
  • 0.333 cup sour cream
  • 1 tbsp hot sauce
  • 1 tsp garlic powder

Equipment

  • 1 sheet pan

Method
 

Boil and smash
  1. Boil baby potatoes in salted water for 12–15 minutes until fork-tender, then drain and cool slightly so they don’t steam while smashing.
  2. Preheat the oven to 450°F and drizzle olive oil on a sheet pan so the smashed edges crisp in the hot oven.
  3. Place potatoes on the pan and smash each flat with the bottom of a glass to create thick rounds with rough, textured edges.
  4. Mix smoked paprika, garlic powder, onion powder, chili powder, and dried oregano, then sprinkle the seasoning over the smashed potatoes and drizzle with more olive oil for a spice-rub crust.
Roast, broil, and serve
  1. Roast the potatoes at 450°F for 20–25 minutes until deeply golden and crispy, with visible charred edges.
  2. Sprinkle parmesan over the hot potatoes, then broil for 2 minutes until the cheese melts and forms a lightly browned topping.
  3. Mix sour cream, hot sauce, and garlic powder, then serve the creamy dipping sauce alongside the crispy potatoes.

Notes

For maximum crunch, smash while the potatoes are still warm but not wet—if they’re too steamy, the surface won’t crisp. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425°F until hot and crisp again. Freezing isn’t recommended for the best texture. For a dairy-light option, swap the sour cream for plain Greek yogurt and use a parmesan-style hard cheese substitute if desired.