bacon smashed potatoes
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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.
yield
8 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For bacon smashed potatoes
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3 lbyukon gold potatoes, peeled and cut into 2-inch chunks
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1/2 lbbacon
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2 Tbspcider vinegar
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1 tspsugar
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2 Tbspfresh dill, chopped
How To Make bacon smashed potatoes
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1Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
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2Meanwhile, 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.
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3Transfer 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.
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4Cooks' note: Potatoes can be made 3 hours ahead and kept at room temperature. Reheat, covered, in a microwave or in a 300°F oven.
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