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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:
Prosciutto Caprese Puff Pastries with Peppery Thyme Honey
Baked Sweet Potato Parmesan Tater Tots
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!
Crispy Smashed Potatoes with Bacon Vinaigrette.
Servings: 6
Calories Per Serving: 249 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
Stove-Top
- 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!
Instant Pot
- 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.
I have been following and making Half Baked Harvest recipes for many years now. Tonight was the first time I have literally broke down in tears because of how bad it turned out. I boiled the potatoes to get them soft. The recipes says 15 mins..I did it for THIRTY FIVE and they potatoes still wouldn’t smash when I put them on the baking sheet. I guess next time I’ll try 40-45 minutes or maybe I should invest in an instant pot. Dinner was supposed to be at 7 and it ended up because at 8:45 between a crying baby and the wrong times. So frustrating!
Hi Kellie! I am really sorry to hear that!! I hope this still turned out well for you! If you have any questions for me, I would love to help! xTieghan
Question! Could you substitute the white wine vinegar or champagne for just simply white wine? This recipe looks divine!
Hi Jillian,
I would really recommend the white wine vinegar or the champagne as those will add a nice tang. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another fabulous recipe. I used 2 strips of bacon, skipped the olive oil, and added apple cider vinegar. It was absolutely delicious and my teenagers inhaled them!
Thank you so much E!! xTieghan
Hi do you have any idea what is the equivalent to. Yukon Gold potato (UK) we have Maris Piper I tend to use those for roasting jacket potatoes chips and we have King Edwards for mashed potato mostly. We have new waxy potatoes and in season new potatoes like jersey royals, Lincolnshire these are new crop potatoes grown in different parts of the country. I usually steam these… thanks
Thank you so much Nina! I am really glad this recipe turned out so well for you! xTieghan
Great recipe…thank you. I changed the serving from 6 to 3 people. It changed the quantities and it came up with smaller quantity of ingredients. But when I sent to print it defaults back to 6 serving. Not sure if it’s just this recipe and there is an IT glitch somewhere…
Hi Nina! I am sorry about that! I will check that out and make sure it is accurate! I hope you still loved this one! xTieghan
Can’t wait to make this, but I have a question…
Can I use any potato, or does it have to be Yukon gold?
Hi Michele,
You can use another potato that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
don’t they look amazing!! yum!
Thank you so much Ruth! xTieghan
Hi! This recipe sounds amazing!! Just one question 1 when you say to “toss” the potatoes (before baking and with the vinaigrette) can you explain? Are you flipping them over with a spatula, stirring them around a little or like putting them in a separate bowl and shaking them up? They seem kind of delicate with the pieces that kind of break apart after they’re smashed. I don’t want to accidentally make mashed potatoes here. Thank you!!
Hi Betsy,
I just toss them with my hands. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! Perfect for my daughter who loves every potato she meets. Another friend!
Thank you! xTieghan
Tieghan , these look amazing! What kind of instant pot do you recommend? I don’t have one but want to purchase one soon. Thank you for all your recipes, love them..
Hi Gail,
Here is the link to the instant pot that I use! https://rstyle.me/+UadndnYmBP0tT5NUKybW2Q
Made this tonight and it was amazing!!!! I added the remaining olive oil and garlic from the potatoes to the bacon vinaigrette and it was delicious. Thanks for sharing 🙂
Thank you so much Brittany! xTieghan
Cooling the potatoes (after the Instant Pot but before the oven) also increases the resistant starch, which makes them extra good for your gut flora – or so I hear.
I’m gonna try the bacon vinaigrette with pumpkin butter instead of fig jam, cause that’s what I have on hand. I can’t wait, it sounds dreamy. Thanks so much for the idea of adding sweet to bacon dressing, genius woman.
Ooo amazing! Thank you os much Julie! xTieghan
Thank you Esther !! cause I do not have an instant pot!!! GOD BLESS!!!
I really think this is an awesome potato dish. Perfect with steak or any other meat. Especially good for someone who doesn’t like mashed, like my son. I love all potato dishes, but this looks especially good.
Thank you so much Joyce! xTieghan
For those who don’t have an instant pot, I’ve done this in the microwave with great results! Just place potatoes in a single layer in a glass dish or bowl with about 1/2 in of water and microwave for 10 min or so until a fork slides in easily. Drain the water, smash and roast.
Thank you Esther! xTieghan