Crispy Smashed Potatoes with Bacon Vinaigrette.
Roll your eyes back delicious, extra Crispy Smashed Potatoes with Bacon Vinaigrette. Made simply with baby Yukon gold potatoes, garlic, herbs, and a salty, tangy bacon vinaigrette. Each bite is perfect and so delicious. The secret? Cooking the potatoes in the instant pot first, smashing them, and then oven roasting them at high heat. Serve these crispy smashed potatoes with creamy Greek yogurt or sour cream for the perfect crunchy-to-creamy balance. Simple and beyond good.
And just when you thought smashed potatoes couldn’t get any better, I went ahead and added the only thing (other than cheese, of course) that could make them better.
Hot Bacon Vinaigrette.
Listen, I know potatoes are already a perfect food, but really? This vinaigrette just made them even better. And this is coming from a girl who really isn’t that big on bacon. But something about starchy, carby, and oh so crispy potatoes with salty bacon is almost as perfect as a food can get.
And let’s be real, no summer cookout is ever complete without a side of potatoes in some shape or form. With July 4th this coming Saturday, I wanted to be sure to include an easy potato side dish for you. Not only to enjoy over the long holiday weekend, but for your backyard BBQs and family dinners all summer long.
Sure you can do potato salad, and yes, fries are delicious too…but smashers win for me every single time. Last year I made salt and vinegar smashed potatoes and this year, it’s smashers with bacon. Both recipes are forever favorites (I’ve made the salt and vinegar smashers so many times this past year), but I’m not sure you can beat today’s recipe.
Again. Hot. Bacon. Vinaigrette…so incredibly good.
First, let’s talk about making perfect crispy smashed potatoes…
I like to keep recipes as simple as possible for us all. I figured out the “no fuss” way to make smashed potatoes, and I’m sharing my secret.
I’ve found the key is to pre-cook the potatoes in the instant pot. Yes, the instant pot to the rescue. No boiling potatoes for 20-30 minutes. Instead, I prefer to cook the potatoes in the instant pot for…wait for it…6 minutes. That’s all it takes to get a fork-tender potato that’s all ready to be smashed down.
Of course, if you don’t own an instant pot I’ve included stove-top directions too. I wanted to be sure everyone could make these delicious smashed potatoes.
Now drain the potatoes and get them really dry. This is also KEY, so dry those potatoes.
And now, it’s time to SMASH the smashers. Put the potatoes on a sheet pan. Now place another sheet pan on top of the potatoes, and SMASH. Use some force, let your anger out, and really push down. Using a single sheet pan to smash all the potatoes at once saves a lot of tedious work and time. This isn’t a new trick by any means, and it’s certainly not one I created, but it is genius.
Toss those smashed up potatoes with olive oil, a touch of onion powder, garlic, salt, and pepper. Then roast until the potatoes are golden and look DELICIOUS.
Meanwhile, make the hot bacon vinaigrette.
What is hot bacon vinaigrette? Well, it’s pretty simple.
Crispy pan-fried bacon tossed with a touch of white wine vinegar, tangy-sweet fig preserves, and lots of fresh black pepper. So simple, so easy, yet so delicious.
Now, here’s the deal. I know the fig preserves are going to throw some of you off, but please hear me out. Salty, fatty bacon needs something to cut the salt, it needs something with a tang and something slightly sweet. Enter the vinegar and the preserves. The vinegar balances the fat and adds the perfect amount of tanginess. While the preserves add a sweet and savory element that makes these potatoes better.
As in better than any others. Think of this vinaigrette as a lighter bacon jam with a touch more salt, a nice tang, and actual crispy bacon.
Once the potatoes have come out of the oven, toss them with the vinaigrette. Serve these smashers warm or chilled. But you guys know me, these are one hundred percent best enjoyed warm, right out of the oven, with a sprinkle of fresh chives (from the garden!!), flaky sea salt (Maldon is my favorite), and maybe some sour cream if that’s your thing.
Addicting. Think like eating an entire bag of potato chips in one sitting. Yes, these are that kind of addicting.
Simple recipe, but probably my favorite of the entire week. Potatoes are just GOOD. So with that, can we please add these to our 4th of July menus? And then, if you love these as much as I do, make them all summer long.
Yes, please. Enjoy and happy Monday! It’s a short week, and it’s going to be a great one. I just know it. I mean we already kicked things off with smashed potatoes covered in bacon…how could it not be a great week!
Looking for other summer cookout sides? Here are some favorites:
Lastly, if you make this these crispy smashed potatoes with bacon vinaigrette, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crispy Smashed Potatoes with Bacon Vinaigrette.
Made simply with baby Yukon gold potatoes, garlic, herbs, and a salty, tangy bacon vinaigrette. Each bite is perfect and so delicious.
- 2 pounds baby Yukon gold potatoes
- 1 tablespoon kosher salt, plus more to season
- 1/3 cup, plus 2 tablespoons extra virgin olive oil
- 2 teaspoons onion powder
- 1-2 cloves garlic, minced or grated
- freshly cracked black pepper
- 4-6 slices thick cut bacon, chopped
- 2 tablespoons champagne or white wine vinegar
- 2 teaspoons fig preserves (or honey)
- fresh chopped chives, plain yogurt, or sour cream, for serving
1. Preheat the oven to 450 degree F. Place the potatoes and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.
2. Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash the potatoes (see above photo). Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with olive oil, onion powder, garlic, and season with salt and pepper, lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes 30-35 minutes, tossing halfway through, until the potatoes are crisp and golden brown.
3. To make the bacon vinaigrette. In a medium skillet, cook the bacon until crispy. Drain off all but 1 tablespoon of bacon grease. Let the skillet cool slightly, then add 2 tablespoons olive oil, the vinegar, fig preserves, and a pinch each of salt and pepper.
4. Toss the potatoes with the warm vinaigrette. Serve with sour cream, fresh chopped chives, and flaky salt. Eat and enjoy!
1. Preheat the oven to 450 degree F. In the bowl of your instant pot, combine the potatoes, 1 1/2 cups water, and the salt. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.
2. Finish as directed above from step 2 on.
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