Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
1 ¾lbbaby potatoes*800 g
1Tbspolive oildrizzled or sprayed for better distribution (15 g)**
SaltPepper, Garlic Powder, dried chives (or whatever seasonings you love!)
¼cupgrated parmesan28 g- cheddar would be great too!
1recipe of garlicky chive yogurtsee below
2piecesof baconcooked and crumbled (18 g)***
2green onionschopped (20 g)
For the Garlicky Chive Yogurt (double this if you want extra for dipping! Macros are essentially just Greek yogurt!)
¼cupNon fat Greek yogurt60 g
2-3Tbspfresh chivesminced (7-10 g)
¼ -½tspgarlic powder to taste
1-2Tbspnon-fat milk or water for thinningto consistency (15 g)
Preheat the oven to 425.
Boil the potatoes for about 10-15 minutes in a medium saucepan until very fork tender. Add a good pinch of salt to the water after it comes to a boil. I like to boil my potatoes ahead so dinner time is easier.
While your potatoes boil, cook your bacon and make your Garlicky Chive yogurt. Simply combine the yogurt, minced chives, garlic powder, and a little milk in a bowl. I like to spoon mine into a plastic bag so I can snip the corner and drizzle over the potatoes.
When the potatoes are tender, drain them, and lay them on paper towels to dry. Transfer to a sprayed or parchment-lined, large baking sheet. Smash with a heavy cup till they crack and spread but don’t fall apart then spray smashed potatoes with a mist of olive oil spray (15 g) and sprinkle GENEROUSLY with kosher salt, pepper, garlic powder, and dried chives (or parsley or whatever else you like!) Bake at 425 for 15-20 minutes or until crispy and delish.
Remove potatoes from the oven and give them a toss, then sprinkle evenly with parmesan and place them back in the oven for just a minute or two to melt the cheese. Pile them onto a platter or keep them right on the pan if you’ll serve them from there! Drizzle with garlicky chive yogurt, and sprinkle with bacon and green onions. Serve immediately. ENJOY!
*I used Little Potato Company fresh creamer potatoes. They’re sold in a bag and they’re perfect.** If you’re not sure how to weigh your oil spray and you’d like to be precise. Just place your pan of potatoes on the scale, zero it out, spray them with your olive oil etc, then read the grams on the scale. OR, you can place your can of oil spray on the scale, zero it out, the use what you need, then place it back on the scale to read the NEGATIVE grams (or grams used.) If you would like to be precise, but your scale isn’t doing it for you, here’s my favorite! I’ve had it for years and still can’t imagine a better one. (ADD affiliate link for my favorite scale on amazon)*** I always buy the precooked bacon from Costco so it’s easy to just cook a few pieces when needed. It’s the only pre-cooked option I’ve found that I love! Cooks up nice crispy in the microwave, air fryer, or a pan. It should go without saying that if you’re not worried about the macros and just want these to be amazing, add more cheese! More bacon! More olive oil while cooking! But these are delicious and totally doable, even if you’re being mindful or counting your macros.This is the perfect side to any of your favorite grilled meats. We love it with my brown sugar spiced pork tenderloin, and the creamy blue cheese wedge salad! The perfect Sunday meal.MFP Lillie Eats and tells Loaded Smashed Potatoes