45 mins
+ waiting
Crispy Bacon Spuds with Cream & Parmesan
Recipe by Graham
Crispy Bacon Spuds with Cream & Parmesan is a delightful "comfort food" that's perfect for winter days by the fire or to accompany a summer barbeque! Or simply serve them with Sunday dinner as a side dish with Roast Chicken or Meatloaf.
Peppadew is the brand name of sweet piquanté peppers grown mostly in South Africa. They are bright red and about the size of a cherry tomato.
Crispy Bacon Smashed Potatoes 
Crispy Duck with Grape Sauce Ingredients for Crispy Bacon Spuds with Cream & Parmesan
Currently displaying quantities in US Imperial Measurements
How to Cook Crispy Bacon Spuds with Cream & Parmesan
- Chop the peppadew peppers then, in small mixing bowl, combine the sour cream, peppers and white wine. Mix thoroughly and refrigerate for 1 hour.
- 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, dice the bacon and peel and dice the onions. Place 2 tablespoons of olive oil in a large sauté pan over a medium heat and cook the bacon and sauté the onions until caramelized. Leaving the bacon fat in the pan, remove the bacon and onions onto a paper towel to absorb the grease, then keep warm on a serving platter.
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.
- Reheat the fat in the sauté pan and add the other 2 tablespoons of olive oil. Heat to medium heat and then place the potatoes in the oil (do this in batches if necessary). Season with salt and freshly-ground black pepper and brown on both sides.
- Transfer the potatoes to the serving platter and mix gently with the onion and bacon. Top the potatoes with grated Parmesan, followed by the sour cream mixture, and serve.
GRAHAM'S HOT TIP:
If you're planning ahead, you can boil and flatten the potatoes up to 8 hours ahead. Let potatoes cool completely, and store them (covered) in the fridge. Then all you have to do at the last minute is pop them in the microwave for a few minutes before frying.
Reviews of Crispy Bacon Spuds with Cream & Parmesan
| March 04 2015 Side dishes are not my strong point so I was delighted when I spotted this simple recipe. It worked particularly well since the meat I was serving was pork.These smashed potatoes are so easily and taste like heaven. They have become a firm family favourite. This recipe is a keeper. julesB (7 reviews) |
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