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Crispy Bacon Smashed Potatoes

Ready in 50 mins

Recipe by Graham 

Crispy Bacon Smashed Potatoes has about the simplest ingredient list on this site! Add to that the fact that this is a mostly "make-ahead" technique, these delicious crispy bacon potatoes are perfect for snacks, parties or simply served with Sunday dinner as a side dish with Roast Chicken or Meatloaf. Garnished with a bit of sour cream and chives, they make a nice starter too! Or try them with a huge scallop on top and you will be amazed as well.

Preparation Time

10 Minutes

Cooking Time

40 Minutes

Ingredients for Crispy Bacon Smashed Potatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

8 small potatoes 1½"-2" (4-5cm) diameter
  salt and pepper
8 rashers (slices) smoked streaky bacon (side bacon)
  smoked streaky bacon (side bacon)

How to Cook Crispy Bacon Smashed Potatoes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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 add the bacon, coat with oil and fry.