Serves 2
These potatoes aren’t just any ole roasted spuds—they’re softened and smashed so that when you roast them, the insides get just as crispy and delicious as the outside. Did we mention they’re topped with all the best potato fixings? We’re talking bacon, hot sauce crema, scallions, and Parm. Mic drop. *Nutrition values are representative of a 1/2 bundle serving.*
Adjust rack to top position and preheat oven to 425 degrees.
Place sealed bag of potatoes in microwave; microwave until mostly cooked through, 8 minutes. Carefully remove from microwave (use a kitchen towel or oven mitt—the bag will be hot!) and open bag (watch out for steam).
Meanwhile, wash and dry produce.
Thinly slice scallion greens (save whites for another use). In a small bowl, combine sour cream and hot sauce. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
Toss potatoes in bag with a drizzle of oil. Transfer potatoes to a lightly oiled baking sheet and spread out in an even layer. Use a potato masher or a heavy bottomed pot to smash potatoes until they are ½ inch thick. Top with another drizzle of oil and season with salt and pepper.
Roast on top rack until browned and crisp, 15-20 minutes. TIP: Flip potatoes in the last 5 minutes of roasting so they get crispy on both sides.
Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
Transfer potatoes to a platter. Drizzle with hot sauce crema and sprinkle with bacon, Parmesan, and scallion greens. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
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