2 pounds fingerling potatoes-or other small potatoes
4 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
4 cloves garlic, thinly sliced
¼ pound thick-cut bacon, diced-or diced pancetta
½ cup parsley, chopped
salt and pepper
- Preheat oven to 425 degrees. Drizzle a rimmed baking sheet with 2 tablespoons oil. Place the potatoes onto the baking sheet and shake the pan to coat the potatoes on both sides with oil. Season with the salt and pepper.
- Place the pan into the oven and cook for 25 minutes or until the potatoes are tender when pierced with a fork.
- While the potatoes are cooking, heat a large sauté pan over medium heat. Add 1 tablespoon of olive oil and the bacon. Cook until the bacon begins to brown. Add the sliced garlic and cook for 1 minute. Remove the pan from the heat and set aside.
- When the potatoes are fork tender, remove the pan from the oven. Gently press down on each potato to “smash” it and flatten a bit. Be careful to not flatten too much. You don’t want the potatoes to break apart losing their shape.
- Warm the bacon and garlic on the stove. Add the potatoes in a single layer. Turn the potatoes over to coat both sides with the garlic and bacon. Place the potatoes onto a warmed platter. Continue with the remaining potatoes and place onto the platter. Drizzle any remaining garlic and bacon onto the potatoes and sprinkle with parsley. Serve hot.