Crispy Bacon Smashed Potatoes

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 mins

8 - small potatoes 1½"-2" (4-5cm) diameter

- salt and pepper

8 rashers (slices) - smoked streaky bacon (side bacon)

- smoked streaky bacon (side bacon)

Place the potatoes in a large saucepan and cover with at least 2" (5cm) of salted water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer (about 25-30 minutes). Make sure they are cooked through but don’t overcook.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water and let them drain and sit for just a minute or two on the dishtowels.
Fold another dishtowel into quarters, and using it as a cover, gently press down on each potato with the palm of your hand to flatten it to a thickness of about ½" (1cm). Repeat with all the potatoes and don't worry if some break apart a bit; you can still use them. Transfer the flattened potatoes to a plate let them cool to room temperature.
Wrap a rasher of smoked streaky bacon (side bacon) round each potato and drizzle (or brush) a very small amount of olive oil over both sides. Heat a large frying pan or skillet and place the potatoes (in batches if necessary) into the pan. Fry over a medium heat until the bacon is browned and the edges of the potatoes begin to crisp then flip the potatoes gently with a spatula or tongs and fry the other sides. Serve hot.