Smashed Potatoes with Garlic and Bacon

​Serves 6


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
 
 

1. 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.
2. Place the pan into the oven and cook for 25 minutes or until the potatoes are tender when pierced with a fork.
3. 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. 
4. 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.
5. 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. 

Additions: Add 1 teaspoons chopped rosemary when cooking the garlic.