Crispy Bacon Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tbsp fresh chives, finely chopped
02 -
125g lard or goose fat
03 -
50g mature cheddar cheese, grated
04 -
5 strips streaky bacon
05 -
500g potatoes, peeled and cut into big pieces
06 -
1 garlic clove, minced
07 -
¼ tsp ground black pepper
08 -
¼ tsp salt
# Instructions:
01 -
Set your oven to 220C/425F (fan). Place the lard or goose fat into a large roasting tin and warm it up in the oven until it’s sizzling hot.
02 -
Add your potato chunks to a big pot and pour in enough cold water to cover them. Bring the water to a boil, then lower the heat and simmer for 10-12 minutes until they’re nicely softened.
03 -
Drain the water thoroughly, put the potatoes back in the pan, then put on a lid and shake everything around. This roughs them up and makes the edges crispier later. It’s fine if they break a bit!
04 -
Carefully place the fluffed potatoes in the hot fat, making sure they’re fully coated. Roast them for 25-30 minutes, turning them now and then until they’re gorgeously golden.
05 -
Put the bacon on a separate baking tray and cook it alongside the potatoes for the last 5-6 minutes. When done, chop it into small, crispy bits.
06 -
Use a slotted spoon to move the potatoes over to the bacon tray. With a fork, gently press them down just enough to squash them a little.
07 -
Combine a spoonful of the hot fat and the garlic in a small bowl. Brush this mix gently over the smashed potatoes.
08 -
Scatter the bacon bits and cheese over the potatoes, then pop them back in the oven for 2 minutes to melt the cheese. Sprinkle chives, salt, and pepper on top before serving.
# Notes:
01 -
These smashed potatoes work great as a side or a snack for any occasion.
02 -
The potatoes won’t soak up all the fat during cooking.