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Bangin' Breakfast Potatoes

Bangin' breakfast potatoes are extra-crispy smashed potato rounds with charred edges, roasted to deeply golden crunch. They’re finished with a cheesy parmesan crust 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
  

Potatoes and seasoning
  • 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 to taste
  • 0.1 black pepper to taste
  • 0.5 cup parmesan grated
Creamy dipping sauce
  • 0.33 cup sour cream
  • 1 tbsp hot sauce
  • 1 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Boil and prep the potatoes
  1. Boil baby potatoes in salted water for 12–15 minutes until fork-tender, then drain and cool slightly.
  2. Preheat the oven to 450°F and drizzle olive oil on a sheet pan.
  3. Place the potatoes on the pan and smash each one flat with the bottom of a glass.
Season and roast for crunch
  1. Mix smoked paprika, garlic powder, onion powder, chili powder, and dried oregano together, then sprinkle over the smashed potatoes.
  2. Drizzle the potatoes with more olive oil for extra browning.
  3. Roast for 20–25 minutes at 450°F until deeply golden and crispy, then top with parmesan and broil for 2 minutes until the edges char slightly.
Make the dipping sauce and serve
  1. Mix sour cream, hot sauce, and garlic powder until smooth.
  2. Serve the creamy dipping sauce alongside the crispy potatoes.

Notes

For maximum crunch, spread the smashed potatoes in a single layer so their flat faces get direct heat; don’t crowd the sheet pan. Refrigerate leftovers in an airtight container for up to 3 days; re-crisp on a hot sheet pan in a 425°F oven for 8–12 minutes. Freeze is not recommended because the texture of the potatoes changes after thawing. For a lighter option, swap sour cream for plain Greek yogurt while keeping the same hot-sauce and garlic powder ratio.