Crispy Bacon Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 slices of streaky bacon
02 -
50g sharp cheddar, shredded finely
03 -
3 tablespoons chopped chives, fresh
04 -
125g lard or goose fat
05 -
500g starchy potatoes, peeled and cut into big pieces
06 -
1 garlic clove, minced and peeled
07 -
¼ teaspoon crushed black pepper
08 -
¼ teaspoon salt
# Instructions:
01 -
Turn on your oven to 220C (425F, fan). Place the lard or goose fat in a big roasting pan made of metal, and slide it into the oven to heat up until it's sizzling.
02 -
While the fat's heating, toss the potato chunks into a big pot and pour in cold water until covered. Let it boil, then simmer gently for 10-12 minutes, or until they become soft.
03 -
Drain your boiled potatoes thoroughly, place them back into the pan, cover it with the lid, and shake the pan hard to fluff them up. If pieces fall apart, that's perfect for extra crispiness!
04 -
Gently toss the potatoes into the hot fat, making sure they're completely coated. Roast them in the oven, turning them 1-2 times, for 25-30 minutes until they've got a golden, crispy coating.
05 -
Put the bacon strips on a large baking sheet, placing it in the oven next to the potatoes for the last 5-6 minutes of roasting. When done, cut the bacon into small chunks.
06 -
With a slotted spoon, transfer the potatoes onto the bacon's baking sheet. Take a fork and gently press each one down to smash and flatten it slightly.
07 -
Combine a spoonful of the hot fat with the minced garlic in a small dish. Brush this garlicky oil over the surface of the smashed potatoes for added flavor.
08 -
Scatter the bacon bits and cheese on top, and pop back into the oven for 2 minutes until the cheese is melted. Sprinkle chives, salt, and pepper on top before serving.
# Notes:
01 -
These smashed spuds are perfect as a side or even a small snack for any occasion.
02 -
Not all the cooking fat will make its way into the potatoes.