There’s something about crispy smashed potatoes that always brings me back to my childhood. I remember when my grandmother used to make a similar dish, only hers was much simpler—boiled potatoes drizzled with melted butter. As a child, I was always the one sneaking back into the kitchen to steal another bite, marveling at how something so humble could be so satisfying. Fast forward to today, and this recipe for Crispy Smashed Potatoes with Bacon Vinaigrette feels like a grown-up version of that childhood favorite, but with a lot more flavor packed into every bite.
One of the things I love about this recipe is how it transforms the ordinary potato into something extraordinary. The key lies in the smashing—breaking down the potatoes just enough to create all those craggy edges that get wonderfully crispy in the oven. And let’s not overlook the bacon vinaigrette, which is the star of this dish. The combination of crispy bacon, tangy vinegar, and sweet fig preserves (or honey) creates a perfect balance of flavors that coats each potato, making every bite a delicious contrast of textures.
This recipe is perfect for a family dinner or a gathering with friends, especially when you want something easy but impressive. It’s also incredibly versatile. You can add your own spin to it by experimenting with different vinegars or even trying out different types of preserves. A little balsamic vinegar instead of champagne vinegar, or perhaps a dollop of creamy blue cheese on top, could take these potatoes to a whole new level. And for those who prefer a vegetarian option, simply skip the bacon and make a quick garlic and herb vinaigrette instead.
Whichever way you go, these Crispy Smashed Potatoes with Bacon Vinaigrette are bound to become a staple in your recipe rotation. They’re comforting yet sophisticated, simple yet packed with flavor—a perfect blend of my grandmother’s cooking and my own culinary explorations.
Crispy Smashed Potatoes with Bacon Vinaigrette
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Ingredients
- 1-2 cloves garlic, grated or finely minced
- 1 tablespoon kosher salt, plus more for seasoning
- 2 pounds baby Yukon gold potatoes
- 1/3 cup, plus 2 tablespoons extra virgin olive oil
- 4-6 slices thick-cut bacon, chopped
- 2 teaspoons onion powder
- Freshly ground black pepper
- 2 teaspoons fig preserves (or honey)
- 2 tablespoons champagne or white wine vinegar
- Fresh chives, chopped
- Plain yogurt or sour cream, for serving
Directions
- Begin by preheating your oven to 450°F. In a large pot, add the potatoes, cover with water by about 1 inch, and stir in the kosher salt. Bring to a boil, then reduce to a simmer, cooking for 15 minutes or until the potatoes are tender enough to be easily pierced with a fork. Drain and spread the potatoes on a rimmed baking sheet. Let them cool slightly.
- Place another rimmed baking sheet on top of the potatoes and press down to flatten them. Alternatively, you can use the bottom of a mug to smash each potato individually. Drizzle the flattened potatoes with olive oil, sprinkle with onion powder, garlic, and season with extra salt and pepper. Gently toss the potatoes, breaking them up slightly as you mix. Roast in the oven for 30-35 minutes, flipping halfway, until they are golden and crispy.
- To prepare the bacon vinaigrette, cook the chopped bacon in a medium skillet over medium heat until crispy. Remove all but 1 tablespoon of the bacon fat from the skillet. Allow it to cool slightly, then stir in the remaining olive oil, vinegar, fig preserves, and a pinch of salt and pepper.
- Toss the roasted potatoes in the warm bacon vinaigrette. Serve with a dollop of sour cream or plain yogurt, a sprinkle of fresh chives, and a pinch of flaky salt. Enjoy!
Storing Suggestions:
To store leftover crispy smashed potatoes, place them in an airtight container and refrigerate for up to 3 days. To reheat, spread them on a baking sheet and warm in a 400°F oven until heated through and crispy again. The bacon vinaigrette can be stored separately in the fridge for up to 5 days and should be gently reheated before using.
FAQs:
Can I use another type of potato instead of baby Yukon gold potatoes?
Yes, you can use other small potatoes like red potatoes or fingerlings. Just ensure they are about the same size so they cook evenly. However, Yukon gold potatoes have a creamy texture that works especially well for this recipe.
What can I substitute for fig preserves if I don’t have any?
If you don’t have fig preserves, you can substitute with honey or even a bit of maple syrup. The sweetness balances the acidity of the vinegar in the vinaigrette, so it’s important to include something sweet.
Is there a way to make this recipe ahead of time?
Yes, you can boil and smash the potatoes in advance. Store them in the fridge until you’re ready to roast them. You can also prepare the bacon vinaigrette ahead of time and reheat it slightly before tossing with the roasted potatoes.
How do I make the potatoes extra crispy?
To achieve extra crispy potatoes, make sure they are well-drained and dry before smashing. Also, don’t overcrowd the baking sheet during roasting. Give the potatoes enough space to allow for better air circulation, which helps them crisp up.
Can I use turkey bacon instead of regular bacon?
Yes, you can use turkey bacon as a substitute. However, turkey bacon has less fat, so you may need to add an extra tablespoon of olive oil to the vinaigrette to compensate for the reduced bacon fat.
What if I don’t have champagne or white wine vinegar?
If you don’t have champagne or white wine vinegar, apple cider vinegar or rice vinegar would also work. Each type of vinegar will slightly alter the flavor profile, but all should complement the dish nicely.
Crispy Smashed Potatoes with Bacon Vinaigrette
Ingredients
- 2 pounds baby Yukon gold potatoes
- 1 tablespoon kosher salt plus extra for seasoning
- 1/3 cup plus 2 tablespoons extra virgin olive oil
- 1-2 cloves garlic finely minced or grated
- 2 teaspoons onion powder
- freshly ground black pepper
- 4-6 slices thick-cut bacon chopped
- 2 tablespoons champagne or white wine vinegar
- 2 teaspoons fig preserves or honey
- fresh chives chopped, plain yogurt, or sour cream, for serving
Instructions
Stove-Top Method:
- Preheat your oven to 450°F. In a large pot, combine the potatoes with enough water to cover them by about 1 inch, and add the kosher salt. Bring to a boil, then lower the heat to a simmer, cooking the potatoes for 15 minutes or until they can be easily pierced with a fork. Drain the potatoes and spread them out on a rimmed baking sheet. Allow them to cool slightly.
- Using another rimmed baking sheet, press down on the potatoes to flatten them. Alternatively, you can use the bottom of a mug to smash each potato individually. Drizzle the potatoes with olive oil, then sprinkle with onion powder, garlic, and season with additional salt and pepper. Gently toss, slightly breaking the potatoes as you go. Roast in the oven for 30-35 minutes, flipping them halfway through until they are golden and crispy.
- For the bacon vinaigrette, cook the chopped bacon in a medium skillet over medium heat until crispy. Remove all but 1 tablespoon of the bacon grease from the skillet. Let it cool slightly before adding the remaining olive oil, vinegar, fig preserves, and a pinch of salt and pepper. Stir to combine.
- Toss the roasted potatoes in the warm bacon vinaigrette. Serve with a dollop of sour cream or plain yogurt, a sprinkle of fresh chives, and a touch of flaky salt. Enjoy!
Instant Pot Method:
- Preheat your oven to 450°F. In the Instant Pot bowl, combine the potatoes with 1 1/2 cups of water and the kosher salt. Secure the lid and cook on high pressure for 6 minutes. Once the cooking cycle is complete, release the steam using either the quick or natural release method. Drain the potatoes and place them on a rimmed baking sheet, allowing them to cool slightly.
- Follow the Stove-Top Method starting from step 2 to finish the recipe.
