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Crispy Smashed Potatoes with Bacon Vinaigrette | halfbakedharvest.com
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4.49 from 82 votes

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6
Calories: 384kcal

Ingredients

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.

Nutrition

Calories: 384kcal