Ingredients:

• 3 pounds small yellow or blush Idaho potatoes
• 3-4 tablespoons olive oil or bacon drippings
• Salt and pepper, to taste
• 1 pound thick-cut bacon, chopped
• 2 bunches green onions, thinly sliced
• 16 ounces sour cream
• ½ teaspoon onion powder

Directions:

1. Preheat the oven to 425°F.
2. Place the potatoes in a large pot and cover with water.
3. Generously season the water with salt and bring to a boil. Simmer the potatoes until knife-tender but not split.
4. While the potatoes simmer, cook the chopped bacon in a skillet over medium heat until crispy. Reserve the bacon fat, remove the bacon, and set aside.
5. Drain the potatoes and transfer them to a parchment-lined baking sheet. Using a flat-bottom glass, gently smash each potato.
6. Season generously with salt and pepper, then drizzle with olive oil or bacon drippings.
7. Bake for 30-45 minutes until crispy.
8. While the potatoes bake, prepare the sour cream dressing. In a large mixing bowl, combine sour cream, green onions, onion powder, salt, and pepper. Mix well.
9. Once the potatoes are crispy but still tender, spread half of the sour cream mixture onto a serving tray or platter. Arrange the hot potatoes on top, then sprinkle with cooked bacon. Dollop the remaining sour cream mixture and garnish with additional green onions.
10. For a more traditional potato salad texture, mix everything together before serving.