O'CHARLEY'S BACON SMASHED POTATOES RECIPES

Steps:

• Heat oven to 400 degrees F.
• Add potatoes to a large pot and cover with about 2 inches of water. Add 1 tablespoon of salt and bring to a boil over high heat, reduce to a simmer and cook until fork tender, 20 to 25 minutes. Drain.
• In the meantime, lay a cooling rack inside a sheet pan with edges. Then place bacon slices on to the cooling rack. Bake in the oven until crispy, 15 to 20 minutes; reserve cooked bacon slices and remove cooling rack from sheet pan. Drain all but 2 tablespoons of baking fat from the sheet pan.
• Increase the oven temperature to 450 degrees F. Add cooked and drained potatoes to sheet pan with bacon fat then toss so the potatoes are well coated.
• Using a potato masher, lightly press down each potato, rotate the masher 90 degrees and press down again. You should be left with discs of potato.
• Drizzle the tops with a small amount of olive oil (or spray with non-stick cooking spray). This makes sure the potatoes are extra crispy. Season with salt, pepper and rosemary.
• Bake until crispy and golden brown, 25 to 30 minutes.Serve with sour cream, green onion and crumbled bacon from earlier.

Steps:

• Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
• Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.
• Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt, and pepper to taste.
• Josmeyer Les Folastries Gewürztraminer '05