Boil the potatoes

• Add the potatoes to a large pot and cover with cold water.
• Stir in the salt and bring to a boil.
• Cook until fork tender.

Drain and preheat

• Drain the potatoes and let them sit in the colander to release steam.
• Preheat the oven to 200 °C.

Season and smash

• Toss the potatoes on a large baking tray with olive oil, smoked paprika, garlic powder, salt and pepper.
• Spread them out and press each potato down with a mug or measuring cup until flattened but still intact.
• Use two trays if needed for room.

Top with cheese and bake

• Top the smashed potatoes with a pinch of grated cheddar.
• Bake until deep golden and visibly crispy.

Finish with BBQ sauce, bacon and chives

• Push the potatoes toward the centre of the tray to close the gaps, lifting them slightly with a spatula.
• Drizzle over the BBQ sauce.
• Top with the diced bacon and chives, then serve.