Direction

1. Gather all ingredients. Line a rimmed baking sheet with foil and drizzle with 2 tablespoons olive oil.
2. Place potatoes in a 3-quart saucepan and add enough water to cover potatoes by 2 inches. Bring to a boil over high heat; reduce heat to medium. Simmer until tender, 12 to 15 minutes. Drain well and arrange in an even layer on the prepared baking sheet.
3. Preheat the oven to 425 degrees F (220 degrees C).
4. Using the bottom of a measuring cup or drinking glass, smash each potato to 1/4- to 1/2-inch thickness, taking care not to fully break them apart. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon pepper, and salt.
5. Roast potatoes until beginning to crisp on the bottoms, 25 to 30 minutes.
6. Meanwhile, whisk together sour cream, remaining 1 tablespoon olive oil, garlic, vinegar, sugar, and remaining 1/4 teaspoon pepper.
7. Turn potatoes and continue roasting until bottoms are crispy, about 15 minutes more.
8. Spoon half of the sour cream mixture onto the center of a serving platter and spread out to an even layer. Top with the crisp smashed potatoes, arranging them in a pile. Evenly spoon the remaining sour cream mixture over the potatoes and top with cheese, bacon, green onions, and a sprinkle of paprika.