Crispy Bacon Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
50g cheddar cheese, finely grated
02 -
125g lard or goose fat
03 -
3 tbsp fresh chives, chopped
04 -
5 rashers of streaky bacon
05 -
¼ tsp ground black pepper
06 -
¼ tsp salt
07 -
500g potatoes, peeled and cut into big pieces
08 -
1 clove of garlic, minced
# Instructions:
01 -
Set your oven to 220C/425F (fan). Toss the goose fat or lard into a big metal roasting pan and let it heat up in the oven until it's sizzling.
02 -
As the fat heats, throw the potato chunks into a big pot, cover with cold water, and bring it to a boil. Simmer them for around 10-12 minutes until they're soft.
03 -
Drain the cooked potatoes really well, put them back in the same pan, cover with the lid, and shake things up so the outsides get rough. If they break a bit, that's fine—makes them crispier!
04 -
Carefully toss the potatoes into the hot fat, turn them so they're fully coated, then roast for 25-30 minutes. Flip them once or twice until they're golden and crispy.
05 -
Lay the bacon in a separate baking tray and let it cook with the potatoes for the last 5-6 minutes. When it's done, slice it into little bites.
06 -
Move the roasted potatoes to the bacon tray using a slotted spoon. Press on each potato slightly with a fork to crush it a little.
07 -
Stir a tablespoon of that hot fat with the minced garlic in a small dish, then brush this mix over the smashed potatoes.
08 -
Scatter the bacon pieces and grated cheese over the potatoes. Pop them back in the oven for 2 minutes till the cheese melts. Sprinkle chives, salt, and pepper right before digging in.
# Notes:
01 -
These crispy smashed potatoes are awesome as an appetizer or side dish for any occasion.
02 -
Only a small amount of the fat gets soaked into the spuds while they're cooking.