These smashed potatoes are crunchy and delicious! The crispy bacon and spring onion adds so much flavour to each bite, whilst the creamy mustard dressing brings it all together in an addictive mouthful. If you like crispy potato salad, this is the dish for you! Served warm or at room temperature, these smashed potatoes will be a hit the next time you entertain a crowd. And with minimal ingredients, this dish is easy to prepare too.
Potatoes tend to get a bad wrap, but when they're deep fried in seed oil, of course they're a not so healthy food option. Roast, baked, boiled potatoes, prepared at home, can be very beneficial for your health. They are full of vitamins and minerals and because they are dense, they can satisfy a whole family for dinner on a budget. We love eating potatoes in our home, and we love growing them too! This humble vegetable is a great staple in very kitchen.
Potatoes come in many varieties and are in season most of the year. If growing your own potatoes, they keep much longer in a cool, dark part of your pantry than store bought.
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Ingredients
- potatoes - small chat potatoes are best here as they're faster to cook and easier to smash, but any potatoes will do
- bacon (not pictured) - shortcut or streaky or a combination of both, bacon is a must in this dish
- spring onion - the spring onion is cooked, so the flavour is milder, but more fresh spring onion is added upon serving
- Greek yoghurt (not pictured) - the base of the dressing is Greek yoghurt, its thick, creamy and tart and makes the perfect base for a dressing on potatoes
See recipe card for quantities.
Instructions
- Step 1: Boil whole potatoes, put them onto a tray, smash with masher, drizzle with olive oil, salt and pepper and roast until crispy and golden
- Step 2: Roughly chopped bacon and spring onion is roasted in a separate baking dish in the oven
- Step 3: Make the yoghurt and mustard dressing
- Step 4: To serve, lay potatoes onto a large platter, drizzle with the dressing, and top with bacon and spring onion
Hint: boil the potatoes in advance and pop them in the refrigerator in an airtight container overnight. Bring to room temperature before smashing and roasting.
Substitutions and Variations
There are a few additions that can bulk out this dish and make it a meal of its own.
- Herbs - add chopped herbs like parsley, chives or celery leaves for added colour and flavour
- Cucumber - freshly chopped cucumbers are delicious in this dish
- Beef bacon - if you need to substitute the pork, beef bacon is great in this dish for flavour and texture
Equipment
I would suggest a good potato masher for this dish, here. But honestly, you can use a glass or mug or small bowl to smash the potatoes.
Storage
Store in a airtight container in the fridge for up to 1 day. If making ahead, store the dressing in an airtight container or jar in the fridge for up to 3 days, stir well before serving.
Top Tip
The oven needs to be hot to get the potatoes crunchy, quickly! Preheat the oven to 200 degrees and makes sure the potatoes have a good amount of olive oil or ghee on them roasting.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with smashed potatoes:
Smashed Potatoes
Ingredients
Method
- Preheat oven to 200℃. On a lined baking tray, roast the bacon and half of the spring onion until lightly golden and crispy. Then remove from oven and set aside.
- Wash and boil the potatoes of salty water. Once just tender, strain, put into a roasting dish and smash using a potato masher or cup. Coat with olive oil and sprinkle on salt and pepper. Bake until golden and crispy.
- In a medium bowl, whisk together all of the dressing ingredients and set aside.
- To serve, spread some of the dressing on the platter, top with potatoes, more dressing then the cooked bacon and spring onion. Top with the remaining dollop of dressing and scatter with the fresh spring onions. Enjoy!
Let me know if you have tried this recipe