These crispy bacon smashed potatoes are finished with melty blue cheese, smoky chipotle-spiced bacon, and a sprinkle of green onions for incredible texture and flavor.
I’m always on the lookout for memorable side dishes, and these smashed potatoes are a favorite. They’re loaded with bold flavor and offer a fun twist on the classic.
I genuinely love smashed potatoes — they’re crispy, comforting, and endlessly adaptable. Over the years I’ve made a handful of variations: garlic butter and chive, crispy smashed sweet potatoes, rosemary and burrata, chipotle cheddar, even a smashed potato salad. Each one highlights how versatile this technique is.
The combination here — chipotle bacon with blue cheese — is one of my favorites. The salty, crunchy bacon with a touch of smoky heat paired with creamy, tangy blue cheese brings the potatoes to life. Add the crisp edges of smashed potatoes and you’ve got a side dish everyone raves about.
I like to prep the potatoes ahead: par-boil them, cool, and store in a resealable bag in the fridge until I’m ready to roast. It makes the final assembly quick and is great meal prep. While the potatoes roast, I crisp up the bacon in a skillet with chipotle chili powder so it comes out crunchy and flavorful.
When the potatoes are golden and crispy, top each with crumbled blue cheese and a few pieces of the chipotle bacon, then return the pan to the oven just long enough to soften the cheese. Finish with thinly sliced green onions or chives for freshness and color.
These potatoes pair beautifully with elegant mains like beef tenderloin or seared filet mignon with blue cheese butter. They’re also excellent alongside roasted or pan-seared chicken, prosciutto-wrapped turkey breast, or simply served with a big salad so their savory crunch can shine.
You can easily adapt the recipe to your taste — add more or less chipotle spice, swap the blue cheese for another tangy cheese, or increase the bacon for extra crunch.
Chipotle Bacon Smashed Potatoes with Blue Cheese
Chipotle Bacon Blue Cheese Smashed Potatoes
Yield:
4 people
30 minutes mins
30 minutes mins
1 hour hr
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Ingredients
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 slices bacon, diced
- 1/2 teaspoon chipotle chili powder
- 4 ounces blue cheese, crumbled
- 2 green onions or a handful of chives, thinly sliced
Instructions
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Place the potatoes in a large pot and cover with cold water. Bring to a boil, then simmer until just fork tender. Drain and let cool slightly. You can par-boil and refrigerate them ahead of time.
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Preheat the oven to 450°F (230°C).
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Brush a baking sheet with 1 1/2 tablespoons of olive oil. Arrange the potatoes on the sheet and smash each gently with your hand or the bottom of a glass, keeping them mostly intact.
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Drizzle the remaining oil over the potatoes and season with salt and pepper.
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Roast for 25 to 30 minutes, until golden and crisp around the edges.
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While the potatoes roast, cook the bacon in a skillet over medium-low heat. Sprinkle with chipotle chili powder and cook, stirring occasionally, until the bacon is crispy and the fat is rendered. Drain on paper towels.
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Remove the potatoes from the oven, top each with crumbled blue cheese, and return to the oven for a minute or two until the cheese softens. Top with crispy chipotle bacon and sliced green onions. Serve warm.
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Beyond delish!