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Home Crispy Smashed Potatoes with Garlic Butter and Bacon

Crispy Smashed Potatoes with Garlic Butter and Bacon

Late Night Comfort Food Quick Snack Potatoes Crispy

It's late, you're hungry and you want to make something truly tasty without firing up a full cooking show. This is the recipe. Smashed potatoes are the comfort-food hero you deserve: crispy on the outside, soft inside and drenched in garlic butter. For the perfect crunchy crust, use a good skillet on high heat. Want to try this in a cast iron skillet? You'll get an even more intense crust. Make a big batch, because you'll want to share.

x_ckl_recipe_markerCrispy Smashed Potatoes with Garlic Butter and Bacon Crispy smashed potatoes with golden-brown edges, melting garlic butter and crunchy bacon. This is the recipe that saves a weeknight. How to make crispy smashed potatoes with garlic butter and bacon? Snack International 2 people 10 min 35 min

Boil the baby potatoes in plenty of salted water for 15 to 18 minutes, until cooked through but still whole. Drain and let steam off for a few minutes.
Place the potatoes on a cutting board and press them flat with the bottom of a glass or mug. They shouldn't fall apart but should form a flat disc.
Heat the skillet over medium-high heat and fry the bacon strips until crispy. Remove them from the pan and drain on kitchen paper.
Add the olive oil to the bacon fat in the pan and turn the heat up high. Place the smashed potatoes in the pan and press them down lightly. Fry them for 4 to 5 minutes without moving so a crispy crust forms.
Carefully flip the potatoes and add the butter and garlic to the pan. Let the butter melt and continuously spoon it over the potatoes as they cook for another 3 to 4 minutes.
Take the pan off the heat. Arrange the potatoes on a plate or serve straight from the pan. Scatter the crispy bacon over them and finish with roughly chopped parsley, fleur de sel and a squeeze of lemon juice.
Serve immediately with sour cream or aioli for dipping. Enjoy.

Late Night Comfort Food Quick Snack Potatoes Crispy 600 g small baby potatoes 150 g smoked bacon, cut into strips 3 garlic cloves, finely chopped 40 g unsalted butter 2 tbsp olive oil Handful of fresh parsley, roughly chopped Fleur de sel and freshly ground black pepper Juice of half a lemon Sour cream or aioli, to serve Large skillet (Ø 28 cm) Saucepan Cutting board Glass or mug (for smashing) Kitchen paper Spoon Cast Iron Skillet cast-iron-skillet mugs mug-1 Cooking Pot cooking-pot Chopping Board chopping-board Beka Frying pan Stark with helper handle Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Mandala cast iron Ø 20 cm – ceramic non-stick coating Beka Koekenpan Beka Frying pan set Mandala cast iron Ø 24 and 28 cm – ceramic non-stick coating Beka Koekenpannenset Blackwell Frying pan cast iron / skillet Ø 25 cm – suitable for all heat sources – without non-stick coating Blackwell ["Koekenpan"] Reibekuchen foodies-reibekuchen Baked eggs with tomato, bell pepper and chorizo foodies-baked-eggs-with-tomato-bell-pepper-and-chorizo Sweet potato hash with egg and chorizo foodies-sweet-potato-hash-with-egg-and-chorizo Smash Burgers with Truffle Aioli foodies-smash-burgers-with-truffle-aioli

Recipe

Crispy Smashed Potatoes with Garlic Butter and Bacon

Crispy smashed potatoes with golden-brown edges, melting garlic butter and crunchy bacon. This is the recipe that saves a weeknight.

Course	Snack
Kitchen	International
Servings	2 people

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Large skillet (Ø 28 cm)
Saucepan
Cutting board
Glass or mug (for smashing)
Kitchen paper
Spoon

Ingredients

600 g small baby potatoes
150 g smoked bacon, cut into strips
3 garlic cloves, finely chopped
40 g unsalted butter
2 tbsp olive oil
Handful of fresh parsley, roughly chopped
Fleur de sel and freshly ground black pepper
Juice of half a lemon
Sour cream or aioli, to serve

How to make crispy smashed potatoes with garlic butter and bacon?

Boil the baby potatoes in plenty of salted water for 15 to 18 minutes, until cooked through but still whole. Drain and let steam off for a few minutes.
Place the potatoes on a cutting board and press them flat with the bottom of a glass or mug. They shouldn't fall apart but should form a flat disc.
Heat the skillet over medium-high heat and fry the bacon strips until crispy. Remove them from the pan and drain on kitchen paper.
Add the olive oil to the bacon fat in the pan and turn the heat up high. Place the smashed potatoes in the pan and press them down lightly. Fry them for 4 to 5 minutes without moving so a crispy crust forms.
Carefully flip the potatoes and add the butter and garlic to the pan. Let the butter melt and continuously spoon it over the potatoes as they cook for another 3 to 4 minutes.
Take the pan off the heat. Arrange the potatoes on a plate or serve straight from the pan. Scatter the crispy bacon over them and finish with roughly chopped parsley, fleur de sel and a squeeze of lemon juice.
Serve immediately with sour cream or aioli for dipping. Enjoy.

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A good skillet really makes the difference here. You need high heat and a pan that can handle it without warping or heating unevenly. Choose a pan with a solid base and a diameter of at least 28 cm so all the potatoes fit at once. Less fuss, more flavor.

This recipe is also great if you have leftover baby potatoes. Boil them a day ahead, store in the fridge and smash and fry them the next night in a few minutes until crispy. Little effort, maximum satisfaction. Exactly what late night cooking should be.

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