O'CHARLEY'S BACON SMASHED POTATOES RECIPE RECIPES

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BACON SMASHED POTATOES RECIPE | EPICURIOUS



Bacon Smashed Potatoes Recipe | Epicurious image

Taking a cue from German potato salad, these Yukon Golds are smashed with a hot bacon dressing and then tossed with fresh dill. Steaming rather than boiling the potatoes keeps them fluffy.

Provided by Ian Knauer

Total Time 45 min

Cook Time 20 min

Yield Makes 8 servings

Number Of Ingredients 5

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
1/2 pound bacon, cut into 1/2-inch pieces
2 to 3 tablespoons cider vinegar
1 teaspoon sugar
2 tablespoons chopped dill

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

BACON ROASTED SMASHED POTATOES RECIPE - INSPIRED TASTE



Bacon Roasted Smashed Potatoes Recipe - Inspired Taste image

You can make these smashed potatoes without bacon. Simply swap the bacon fat for olive oil, coconut oil or other favorite fat (butter works, too).

Provided by Adam and Joanne Gallagher

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield Makes 4 servings

Number Of Ingredients 6

1 pound baby red or yellow potatoes, scrubbed
Salt and fresh ground black pepper
4 slices thick-cut bacon
Extra-virgin olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried
Sour cream and sliced scallions for serving

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.

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