Smashed-Down Potatoes with Bacon and Cheese
This is one of those recipes that’s so bad for you, you know it’s going to be amazing. It’s a fried potato side dish from Guy Fieri, topped with crispy bacon, shredded Parmesan cheese, and a tangy sour cream topping. The best part is that it starts with whole baby yukon gold potatoes, which are boiled and then smashed down into the best of both worlds: a flat potato that crisps up all around the edges, but with a smooth, creamy, almost mashed-potato texture at the center.
Smashed-Down Potatoes with Bacon & Cheese
Adapted from Guy’s Big Bite
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 3 tablespoons white wine
- 3 pounds baby Yukon potatoes
- 2 tablespoons kosher salt, plus more for seasoning
- 3/4 pound bacon, diced
- 2 yellow onions, diced
- 4 tablespoons olive oil, divided
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons grated Parmesan (freshly grated, no green cans!)
In small mixing bowl combine sour cream, mustard, and white wine. Mix thoroughly and refrigerate for 1 hour.
In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.
In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.
When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.
Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.
Top potatoes with Parmesan and then with sour cream mixture.
Note: Be sure to keep an eye on the potatoes–I didn’t have any trouble the first time I made this recipe, but this time, I think I let them go a little too long. These had a tendancy to start to crumble when I smashed them, which made it harder to fry the smashed-down potatoes intact.