Crispy Smashed Potatoes with Bacon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500g floury potatoes, peeled and chopped into large chunks
02 -
125g goose fat or lard
03 -
5 rashers streaky bacon
04 -
1 garlic clove, peeled and minced
05 -
50g grated mature cheddar cheese
06 -
3 tbsp chopped fresh chives
07 -
¼ tsp salt
08 -
¼ tsp freshly ground black pepper
# Instructions:
01 -
Heat your oven to 220C/425F (fan). Put the goose fat or lard in a large metal roasting tin and pop it in the oven to get nice and hot.
02 -
While the fat is heating, put your potato chunks in a large pan and cover with cold water. Bring to a boil, then let them simmer for about 10-12 minutes until they're tender.
03 -
Drain the potatoes really well, put them back in the pan, cover with a lid and give the pan a good shake to fluff up the potatoes. Don't worry if some break apart - that'll just make them extra crispy!
04 -
Carefully add the potatoes to the hot fat, turn them to coat completely, then roast for 25-30 minutes, turning once or twice until they're beautifully golden brown.
05 -
Add the bacon to a large baking tray and cook alongside the potatoes for the last 5-6 minutes. Once done, chop the bacon into small pieces.
06 -
Transfer the roasted potatoes to the bacon tray using a slotted spoon. Use a fork to gently smash each potato, flattening them slightly.
07 -
Mix a tablespoon of the hot fat with the minced garlic in a small bowl, then brush this garlic-infused oil over the smashed potatoes.
08 -
Sprinkle the cheese and bacon over the top and return to the oven for 2 minutes to melt the cheese. Finally, sprinkle with fresh chives, salt, and pepper before serving.
# Notes:
01 -
These smashed potatoes make a perfect side dish or appetizer any time of year.
02 -
Not all of the fat is absorbed into the potatoes during cooking.