READY IN
45 mins

+ waiting
Crispy Bacon Spuds with Cream & Parmesan Recipe

Crispy Bacon Spuds with Cream & Parmesan

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

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.

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 30 Minutes

Ingredients for Crispy Bacon Spuds with Cream & Parmesan

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2¾ lb
small potatoes 1½"-2" (4-5cm) diameter
1 cup
sour cream
4 oz
peppadew peppers
4 tablespoons
white wine
12 oz
smoked streaky bacon (side bacon)
2 medium
onions
4 tablespoons
olive oil
 
salt and pepper
4 tablespoons
Parmesan cheese

 

How to Cook Crispy Bacon Spuds with Cream & Parmesan

  1. Chop the peppadew peppers then, in small mixing bowl, combine the sour cream, peppers and white wine. Mix thoroughly and refrigerate for 1 hour.
  2. 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.
  3. 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.
  4. Crispy Bacon Spuds with Cream & ParmesanSet 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.
  5. 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.
  6. 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.
  7. 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 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.
 
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Reviews of Crispy Bacon Spuds with Cream & Parmesan

Rating 4 out of 5 - Many cooks will make this recipe again 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.
(7 reviews)
 

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