Crispy Smashed Potatoes with Bacon

Smashed roast potatoes with garlic, bacon, and cheddar take the humble spud to extraordinary heights. These potatoes break all the rules of traditional roasties while honoring what makes them special. The potatoes develop a gloriously crunchy exterior that shatters when broken open, revealing a cloud-like interior that begs to soak up every last bit of flavor. The addition of crispy bacon bits and melted cheddar transforms this classic side into something that might just steal the spotlight at your next dinner.

I stumbled upon this recipe during a cold winter evening when I wanted something more exciting than standard roast potatoes. The first time I made them, my kitchen filled with an aroma so mouthwatering that my family appeared as if summoned by magic. The crispy edges combined with the savory bacon and melted cheese created something truly special that has become a regular request in our home.

Perfect Potato Ingredients

• Floury potatoes: King Edward, Maris Piper, or Rooster varieties contain the ideal starch content for a crispy exterior and fluffy interior.
• Goose fat or lard: Traditional animal fats provide unmatched flavor and create a golden crunch that vegetable oils cannot replicate.
• Garlic cloves: Fresh garlic infuses the potatoes with aromatic flavor.
• Crispy bacon: The saltiness and smoky notes complement the potatoes and add another textural element.
• Sharp cheddar cheese: Melts over the hot potatoes, creating pockets of gooey richness.
• Fresh chives: Mild onion flavor cuts through the richness and adds a pop of color.
• Sea salt and freshly ground black pepper: Proper seasoning enhances all other flavors.

Cooking Instructions

Prepare Your Oven:

Heat your oven to 220°C or 425°F. Place chosen fat in a roasting tin and heat until shimmering.

Prepare The Potatoes:

Fill a pan with cold water and add chunked potatoes. Bring to a boil and cook for 10-12 minutes until fork-tender but still holding shape.

Create Texture:

Drain thoroughly and return to the hot pan. Cover with the lid and shake to roughen the surfaces for extra crispiness.

Begin Roasting:

Remove hot roasting tin from oven. Transfer potatoes into the fat, turning to coat completely. Roast for 25-30 minutes, turning occasionally.

Prepare Bacon:

Place bacon strips on a separate baking tray and roast for the final 5-6 minutes. Once crisp, chop into small pieces.

Smash Technique:

Transfer golden potatoes to the bacon tray. Using a fork, gently press down on each potato to create cracks.

Add Flavor Elements:

Mix a tablespoon of hot fat with minced garlic. Brush generously over the smashed potatoes.

Cheese And Bacon Finish:

Sprinkle cheddar and bacon over potatoes. Return to the oven for 2 minutes until cheese melts.

Final Touches:

Remove from oven, garnish with chives, and season with salt and pepper. Serve immediately.

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I became obsessed with perfecting roast potatoes during a visit to England years ago. The goose fat makes a remarkable difference in flavor development that olive oil simply cannot match. My mother always said good roast potatoes were the mark of a skilled cook, and after years of practice, I finally understand what she meant.

Sunday Dinner Stars

These smashed roast potatoes elevate any meal but particularly shine alongside roasted chicken with gravy. They also pair wonderfully with a simple green salad dressed with vinaigrette to balance the richness.

Flavor Variations

Try adding rosemary and parmesan for an Italian twist with roasted lamb. For heat, sprinkle with smoked paprika and cayenne before roasting. Vegetarians can substitute bacon with caramelized onions.

Leftover Magic

Store leftovers in an airtight container for up to two days. Reheat in a hot oven (200°C) for 10 minutes for restored crispiness. Leftovers make an excellent base for breakfast hash topped with a fried egg.

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The journey to perfect roast potatoes has been one of my most rewarding culinary adventures. These smashed potatoes with savory toppings have become my signature dish, requested at gatherings and dinner parties alike. The combination of textures and flavors proves that sometimes the most humble ingredients create the most memorable meals.

Frequently Asked Questions

→ What are the best potatoes to use for smashed potatoes?

Floury potatoes like Russets, Maris Piper, or King Edward work best for smashed potatoes as they fluff up nicely when boiled and get crispy edges when roasted.

→ Can I use olive oil instead of goose fat or lard?

Yes, you can substitute olive oil or vegetable oil, but goose fat or lard gives the potatoes an extra crispy exterior and richer flavor.

→ How do I know when the potatoes are ready to smash?

The potatoes should be tender enough to pierce easily with a fork but still hold their shape after boiling. They should be golden brown after roasting before smashing.

→ Can I make these smashed potatoes ahead of time?

You can boil the potatoes ahead of time, but for best results, the roasting, smashing, and topping should be done just before serving to maintain the crispy texture.

→ What can I serve with these smashed potatoes?

These Smashed Roast Potatoes with Garlic, Bacon and Cheddar pair wonderfully with roast chicken, steak, or pork chops. They also make a great appetizer served with sour cream for dipping.