“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” ~A.A. Milne
I couldn’t agree more…
For some reason I have accumulated far too many potatoes in my pantry. Have you done that? I have 5 lbs. of Red potatoes, 5 lbs. of Russets, and 5 lbs. of Yukon Golds. Well, had 5 lbs. of Golds until this post.
The Russets were a buy one get one free deal; I used them for my Chicken & Gravy last week. But the Reds – I can’t remember – clearly they were for something I planned for but didn’t end up making. Hmm. Hmm. Hmm. [But, go ahead, ask me what song was playing when Dom pulled up to my Parks & Rec job on his 10 speed bike, during the summer of ’84, wearing his knee-high jock socks, athletic shorts and muscle shirt…go ahead – ask me – Billy Joel’s, Uptown Girl – yep. I remember that – but don’t ask me what I planned to cook just a few short days ago…]
Anyway, I’ve done this (accumulation thing) before, except last time – it was baking powder. And the time before that – chopped walnuts. I now have enough of each to start my own bakery. What is that?! Maybe my body needed monocalcium phosphate or Omega-3 fats, or something like that…but today – it’s all about the Vitamin B6 and potassium! Oh yeah baby!
If I sound a little agitated about this small farm of potatoes that we’re tending to in my kitchen, I am not. You’ve probably gathered by now that I’m a real potato kinda girl. So last night when Dom and I were tossing around ideas for what I could do with this excess, he came up with the idea of frittata (yum!) and I thought about doing something that would result in a lot more crisp and a fair amount of soft, as well.
Ahhhhh! Smashed Potatoes! Of course! Smashed potatoes with more than a sprinkling of bacon & herbs!
Crusty on the outside. Tender on the inside. Does it get any better?
Smashed Potatoes with Bacon & Herbs!
Yes – I kind of said that in my loudest cheerleader voice…I just can’t help it.
“Give me an S!”
“Sssssss”
Okay – I’ll stop now.
I do believe the key to these potatoes is the fact that their skins are left on, they’re quickly boiled, then drizzled with olive oil, smashed with your best kitchen hammer, and left to roast at a balmy 450 degrees, for about an hour, along side tiny beautiful bits of bacon. Or is it tiny bits of beautiful bacon? Either way – I bet you can’t say it three times fast!
This has to be one of my favorite sides. But truth is – it could easily be my main course!
Meatless Monday – I’m ready for you! (Oh, wait… does bacon count?)
Buon Appetito!
Ciao!
- 3 lbs. Yukon Gold potatoes, unpeeled
- Kosher salt and freshly ground pepper
- 3 - 4 slices, thick-sliced bacon, cut in ½" pieces
- 3 Tbsp. olive oil
- ¼ cup minced fresh flat-leaf parsley (or any herb to your liking)
- Preheat oven to 450 degrees.
- Cut the potatoes in quarters and place them in a large saucepan.
- Cover the potatoes with water and add 1 Tbsp. salt.
- Cover and bring water to a boil.
- Uncover, lower the heat, and simmer for about 10 minutes.
- Drain the water.
- Meanwhile, 5 minutes before the potatoes are finished simmering, place the bacon on a sheet pan, and roast for about 7 minutes.
- Remove pan from the oven and add the drained potatoes, olive oil, 1 tsp. salt, and ½ tsp. pepper to the bacon and toss.
- Smash the potatoes until they're slightly flattened.
- Roast for 50 minutes to an hour, tossing occasionally.
- Sprinkle with the herbs, salt and pepper.
- Serve hot.
“ask me what song was playing when Dom pulled up to my Parks & Rec job on his 10 speed bike, during the summer of ’84, wearing his knee-high jock socks, athletic shorts and muscle shirt…go ahead – ask me – Billy Joel’s, Uptown Girl”
YES! LOVE!
Ohhhhh – thanks, babydoll! My stomach still drops when I think about that moment… he rode many miles to see me! XO
I have an awesome recipe for red potatoes if you would like. It’s kinda like hot potato salad. So funny we just made a potato recipe Sunday cause we had so many white and russets!
Haha! Maybe it’s something in the universe! The potato gods are making a statement! I would love your recipe! Thank you! I’ll look forward to receiving it…we love hot potato salads. 🙂