Crispy Bacon Potatoes

Crushed roasted spuds with bacon bits, melted cheddar, and garlic punch way above their weight. These taters break tradition while keeping what makes roasties so good. They've got an amazingly crisp shell that breaks open to reveal incredibly soft insides that soak up all the tasty flavors around them. When you add the salty bacon chunks and gooey cheese, this simple side might just become the star of your dinner table.

I came up with this idea one freezing night when I wanted something better than boring roast potatoes. The first batch filled my house with such an incredible smell that my family showed up in the kitchen like I'd rung a dinner bell. Those crispy edges mixed with salty bacon and stretchy cheese made something I can't stop cooking now - my family won't let me anyway!

Essential Potato Components

• Starchy potatoes: Go for Roosters, King Edwards or Maris Pipers as they've got just the right amount of starch to get both fluffy middles and crispy edges.
• Lard or goose fat: These old-school animal fats give a flavor and golden crunch that you just can't get from regular cooking oils.
• Fresh garlic: Adds that wonderful aromatic kick that makes everything taste better.
• Crunchy bacon: Brings a smoky, salty punch plus extra texture that works perfectly with potatoes.
• Strong cheddar: Creates pockets of delicious gooeyness when it melts over the hot potatoes.
• Snipped chives: Their gentle oniony taste cuts through the richness and adds pretty green flecks.
• Black pepper and sea salt: Good seasoning brings out the best in all the other ingredients.

Cooking Steps

Heat Things Up:

Get your oven hot at 425°F or 220°C. Put your chosen fat in a roasting pan and heat until it's really hot.

Sort The Spuds:

Put cut potatoes in cold water, bring up to a boil and cook about 10-12 minutes until a fork goes in easily but they don't fall apart.

Rough Them Up:

Drain well and put back in the hot pan. Pop the lid on and give them a good shake to fluff up the outsides for extra crispiness.

Start Roasting:

Take out the hot pan from the oven. Drop in the potatoes and turn them so they're coated in fat. Roast for about 25-30 minutes, flipping now and then.

Cook The Bacon:

Put bacon strips on another baking tray for the last 5-6 minutes of cooking. Once they're crisp, chop them into little pieces.

Smash 'Em Up:

Move the golden potatoes over to the bacon tray. Gently press each one with a fork to make cracks.

Add Extra Flavor:

Mix a spoon of the hot fat with chopped garlic. Brush this all over the smashed potatoes.

Add Toppings:

Scatter cheese and bacon bits over the potatoes. Pop back in the oven for 2 minutes until the cheese gets all melty.

Final Bits:

Take them out, sprinkle with chives, add salt and pepper to taste. Serve them while they're hot.

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I got really into making perfect roasties after traveling to England a few years back. Using goose fat really does make them taste so much better than what you get with olive oil. My mom always told me you can judge how good a cook is by their roast potatoes, and now I finally get what she was talking about.

Perfect Meal Partners

These crushed spuds make any meal better but they really shine next to a juicy roast chicken with plenty of gravy. They also taste great with a simple green salad with tangy dressing to cut through all that richness.

Taste Twists

Mix it up by adding parmesan and rosemary for an Italian feel that goes well with lamb. If you like spicy food, dust with cayenne and smoked paprika before they go in the oven. No bacon? Caramelized onions work great for vegetarians.

Using Up Extras

Keep any leftovers in a sealed container for a couple days. Warm them up in a hot oven (200°C) for about 10 minutes to bring back the crunch. They're also great chopped up for breakfast with a runny egg on top.

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Learning to make amazing roast potatoes has been one of my favorite cooking journeys. These smashed spuds with their tasty toppings have become the dish everyone asks me to bring to gatherings. It just goes to show that sometimes the simplest foods can turn into the most unforgettable meals.

Frequently Asked Questions

→ Which potatoes give the best results for smashing?

Potatoes like Russets or Maris Piper are ideal. Their fluffy texture works great for boiling and achieving crispy edges after roasting.

→ Is it okay to replace goose fat or lard with olive oil?

Absolutely, olive oil works fine! But using goose fat or lard ups the crunch and adds a richer taste.

→ How can I tell when the potatoes are ready to smash?

They're ready when the fork pokes through easily after boiling but holds shape. Roast until golden before smashing!

→ Can smashed potatoes be prepped beforehand?

You can boil them early, but roast, smash, and top them just before serving for that fresh crunch.

→ What pairs well with these crispy potatoes?

Serve them with steak, roast pork, or chicken. They’re also yummy as a snack with sour cream.