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!

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.