Crispy Bacon Potatoes

Crunchy smashed spuds topped with crispy bacon and melted cheddar take regular potatoes to a whole new level. These taters break tradition while keeping what we love about classic roasties. They boast an incredibly crunchy outside that breaks apart to reveal a soft, cloud-like inside ready to soak up all the goodness. The bits of crispy bacon and gooey cheese might just make this side dish the real star of your dinner table.

I came up with this idea one chilly winter night when regular roast potatoes seemed too boring. The first batch filled my home with such amazing smells that my family showed up in the kitchen like I'd rung a dinner bell. Those crispy bits mixed with the bacon and melted cheese made something so good that now my family asks for them all the time.

Delicious Potato Components

• Floury potatoes: Go with King Edward, Maris Piper, or Roosters since they've got just the right starch to make them crispy outside and fluffy inside.
• Goose fat or lard: These old-school animal fats bring flavors and crunch that you just can't get from regular oils.
• Garlic cloves: Nothing beats real garlic for adding that wonderful smell and taste.
• Crispy bacon: Adds saltiness, smokiness, and extra crunch that works perfectly with potatoes.
• Sharp cheddar cheese: Gets all gooey on the hot potatoes, creating little pockets of cheesy goodness.
• Fresh chives: Their light oniony flavor cuts through the richness and makes everything look prettier.
• Sea salt and freshly ground black pepper: Good seasoning makes all the other flavors pop.

Cooking Instructions

Prepare Your Oven:

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

Prepare The Potatoes:

Put your chunked potatoes in cold water. Bring them to a boil and cook for 10-12 minutes until they're soft but still holding together.

Create Texture:

Drain them really well and put them back in the hot pan. Put the lid on and give them a good shake to rough up the edges for extra crispiness.

Begin Roasting:

Take the hot roasting tin out of the oven. Toss the potatoes in the hot fat so they're totally covered. Roast for 25-30 minutes, turning them now and then.

Prepare Bacon:

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

Smash Technique:

Move your golden potatoes over to the bacon tray. Use a fork to gently push down on each potato to make some cracks.

Add Flavor Elements:

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

Cheese And Bacon Finish:

Sprinkle cheese and bacon bits over your potatoes. Put them back in the oven for 2 minutes just until the cheese melts.

Final Touches:

Take them out, scatter chives on top, and add some salt and pepper. Serve them right away while they're hot.

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I got really into making perfect roast potatoes after a trip to England years back. Using goose fat really does make them taste way better than using olive oil. My mom always told me you can tell a good cook by their roast potatoes, and after lots of practice, I finally get what she meant.

Mealtime Champions

These crunchy smashed potatoes make any meal better but they're especially good with roast chicken and gravy. They also go great with a simple green salad with tangy dressing to balance out how rich they are.

Flavor Variations

Mix it up by adding rosemary and parmesan when you're serving lamb. If you like spicy food, sprinkle some smoked paprika and cayenne before they go in the oven. For vegetarians, swap the bacon for some sweet caramelized onions.

Leftover Magic

Keep any extras in a sealed container for up to two days. When you want to eat them, heat them in a hot oven (200°C) for about 10 minutes to bring back the crunch. Leftovers work great as the base for breakfast hash with a runny egg on top.

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

Frequently Asked Questions

→ What kind of potatoes should I use?

Go for fluffy varieties like Russets, Maris Piper, or King Edward. They get soft inside when boiled and crispy on the outside when roasted.

→ Can I cook them in olive oil?

You sure can! Olive or vegetable oil works fine, but goose fat or lard gives extra crispiness and richer flavor.

→ How will I know they’re ready to smash?

When boiled, they should be soft enough for a fork to poke easily while still holding their shape. After roasting, they should be golden and firm.

→ Can I prepare some parts earlier?

Feel free to boil them ahead. But for the crispiest results, do the roasting, smashing, and toppings just before serving.

→ What can I serve them with?

Crispy Bacon Potatoes pair great with roasted chicken, steak, or pork. Or enjoy them as an appetizer with sour cream on the side.