These Bacon Ranch Crispy Smashed Potatoes are completely irresistible.
Potatoes that are crispy on the outside and creamy and fluffy on the inside.
Not enough for you? How about drizzling them with ranch dressing?
Still want more? Crumble some salty bacon on top. Now THAT is how you make potatoes.
Plus these easy smashed potatoes happen to be Paleo and gluten-free. And depending on the ranch dressing you use (details below), they can be dairy-free, vegan and Whole30-friendly, too!
This recipe was posted on Feb. 8, 2020, and was updated with new photos and recipe information on July 8, 2022.
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Bacon Ranch Crispy Smashed Potatoes
Have you tried crispy smashed potatoes yet?
It’s a cooking method where you boil the potatoes just long enough that they become tender.
Then you space them out on a baking sheet and smash them into broken-up patties.
Once they’re roasted, they get crispy edges with a creamy interior. Totally irresistible!
And while you could top them with almost any kind of sauce you can think of, a creamy, tangy ranch dressing and salt bacon can’t be beat.
What you need for Bacon Ranch Crispy Smashed Potatoes
Ingredients:
- 2 pounds small red and/or yellow potatoes
- 2 tablespoons fine sea salt, plus more as needed
- 3-4 tablespoons avocado oil, divided
- 3 slices bacon
- 1/3 cup ranch dressing (see suggestions below)
- 2-3 tablespoons finely sliced chives (optional)
Equipment:
- 1-2 stainless steel baking sheets
- a vegetable brush
- a chef’s knife
- a paring knife
- a cutting board
- measuring spoons
- measuring cups
- a large saucepan or big pot
- a colander
- a basting brush
- a spatula (the kind for flipping, not stirring)
How to make crispy smashed potatoes
Step 1: Scrub the potatoes under running water and use a small knife to slice away any little sprouts (but don’t peel any further).
Step 2: Add the potatoes to a large saucepan or big pot and completely cover with room temperature water. Add 2 tablespoons of fine sea salt. Bring to a boil and then slightly lower the heat to a vigorous simmer. Cook for 12-15 minutes, depending on the size of your potatoes, until fork-tender. Drain the potatoes.
Step 3: While the potatoes simmer, heat the oven to 425°.
Step 4: Pour 1 tablespoon of avocado oil on a baking sheet and brush it around to cover the sheet. Add your potatoes, giving them enough room between each other to spread out when you smash them. Using another baking sheet, spatula or bottom of a drinking glass, smash the potatoes until about ½-inch thick.
Step 5: Brush the potatoes with 2-3 tablespoons oil. They should be thinly but evenly coated. Too much oil and they’ll be soggy; too little and they’ll be dry.
Step 6: Bake for 30-35 minutes, until the edges are brown and crispy. Remove from the oven, sprinkle with a little more sea salt and freshly ground black pepper and let cool slightly.
Step 7: Cook the bacon to desired crispness while potatoes are baking, then drain and chop.
Step 8: Use a thin spatula to remove them to a serving plate (they’ll fall apart a little, depending on how thinly you smashed them). Top them with the ranch dressing, crumbled bacon and chives (if using).
Frequently Asked Questions (FAQ)
These are best eaten immediately. You could boil the potatoes, leave them whole, dry them thoroughly and chill them in the fridge for up to 3 days. I wouldn’t bother refrigerating or freezing them once they’re smashed.
Let’s not make things complicated: you can use both! Smashed red potatoes aren’t as creamy as smashed yellow potatoes, so I prefer yellow. But if all you have is red or a mix, that’s fine. As long as they’re all roughly the same size so they cook for the same amount of time, you’ll be fine.
Yes, this is a cooking blog. And yes, I should probably be telling you to make your own ranch dressing from scratch. Especially since so many brands are full of weird stabilizers, thickeners, preservatives and questionable fats (looking at you, vegetable oils).
So yes, by all means, make your own ranch dressing full of healthy fats, herbs, spices and little else. Try this one from Zenbelly or this one from Against All Grain.
But everyone takes shortcuts. Our grocery stores and the internet are full of options that didn’t exist 10 years ago. So you can keep this dairy-free, full of healthy fats and, even better, Whole30 approved.
The two brands I love are:
Tessamae’s – they have a whole line of Whole30-approved sauces and condiments, Classic Ranch, Habanero Ranch and a Variety Pack with Everything Bagel Ranch and Avocado Ranch.
Primal Kitchen – they also have a lot of Whole30-approved products, Classic Ranch, Vegan Ranch and a Variety Pack with Classic Ranch, BBQ Ranch and BBQ Sauce.
Yep! It’s pretty simple: use a vegan ranch dressing and omit the bacon. Done!
Okay, bear with me here, but some people don’t like ranch. Yes, they exist. I was actually one of them for a very long time! But now I’ve seen the light. The thick, creamy light. (Too much? Too much.)
But if you don’t like ranch or don’t have any handy, there’s a ton of other ways to enjoy these potatoes. My post of 10 easy toppings is full of ideas that would work great instead of ranch. Many of them are vegan and/or Whole30, too:
– luscious, 2-ingredient balsamic aioli
– thick, luscious, 2-ingredient lemon olive oil
– garlicky pesto
– creamy yogurt curry sauce
– garlic butter (no description needed)
– gremolata, a punchy combination of garlic, herbs and citrus
What to serve with Bacon Ranch Crispy Smashed Potatoes
Serve these with crunchy plantain chip chicken or these jammy balsamic pork chops.
You can bake the potatoes first and then quickly throw this succulent salmon with crispy skin under the broiler.
Or top the potatoes with slow-cooker pulled pork before adding the ranch and bacon (yes, double up the pork, thank me later).
Or just eat them as is. Straight off the pan. I won’t judge. In fact, DM me and I’ll join you.
Other recipes you might like:
- Pesto Roast Chicken with Potatoes and Carrots
- Sheet Pan Chicken, Potatoes and Peas
- Easy Roast Asparagus with Lemon
- The 4 Best Ways to Cook Parsnips
Bacon Ranch Crispy Smashed Potatoes
Ingredients
- 1½ lbs. small red and/or yellow potatoes
- 2 tablespoons fine sea salt, plus more as needed
- 3-4 tablespoons avocado oil, divided
- 3 slices bacon
- ⅓ cup ranch dressing
- 2-3 tablespoons finely sliced chives (optional)
Instructions
- Scrub the potatoes under running water and use a small knife to slice away any little sprouts (but don't peel any further).
- Add the potatoes to a large saucepan or big pot and completely cover with room temperature water. Add 2 tablespoons of fine sea salt. Bring to a boil and then slightly lower the heat to a vigorous simmer. Cook for 12-15 minutes, depending on the size of your potatoes, until fork-tender. Drain the potatoes.
- While the potatoes simmer, heat the oven to 425°.
- Pour 1 tablespoon of avocado oil on a baking sheet and brush it around to cover the sheet. Add your potatoes, giving them enough room between each other to spread out when you smash them. Using another baking sheet, spatula or bottom of a drinking glass, smash the potatoes until about ½-inch thick.
- Brush the potatoes with 2-3 tablespoons oil. They should be thinly but evenly coated. Too much oil and they'll be soggy; too little and they'll be dry.
- Bake for 30-35 minutes, until the edges are brown and crispy. Remove from the oven, sprinkle with a little more sea salt and freshly ground black pepper and let cool slightly.
- Cook the bacon to desired crispness while potatoes are baking, then drain and chop.
- Use a thin spatula to remove them to a serving plate (they'll fall apart a little, depending on how thinly you smashed them). Top them with the ranch dressing, crumbled bacon and chives (if using).
Jenni LeBaron says
You are speaking my language with these Bacon Ranch Smashed Potatoes, Don! These are one of those dishes that don’t ever make it on to my plate because I eat them right off the pan before they ever have a chance. Love the crispy bacon on top!
Paleo Gluten Free Guy says
Oh trust me, I get it. When the photo shoot was done, I just sat down in front of the pan with a fork and went to town.
ChihYu says
What can I say but wow! Everything about these potatoes is magnificent!!
Paleo Gluten Free Guy says
Thank you! 🙂
Joni Gomes says
Omg this dish…when I made it, I immediately regretted not making more! Very delicious and addictive in the best way possible!
Paleo Gluten Free Guy says
Hooray! Thank you!
Jean Choi says
You had me at ranch and bacon. I’m drooling over here!
Paleo Gluten Free Guy says
It’s the perfect combo, right?