A flavorful rustic dish featuring smashed potatoes dressed in a warm maple-bacon vinaigrette.
30 minutes
A flavorful rustic dish featuring smashed potatoes dressed in a warm maple-bacon vinaigrette.
Small New Potatoes, unpeeled, cut into 1-inch chunks
0 lb
Bay Leaves, optional
each
tablespoons
Warm Maple-Bacon Vinaigrette, warm
cups
to taste
Green Onions, thinly sliced crosswise
each
1. Prepare Potatoes
Place the potato chunks and bay leaves into a large pot. Add 2 tablespoons of kosher salt and pour in enough water to cover the potatoes by 1 to 2 inches (2.5 to 5 cm).
2. Boil Potatoes
Bring the pot to a boil and let the potatoes cook for about 20 minutes until they are very tender and easily pierced with a fork.
3. Drain and Crush Potatoes
Reserve 1 cup (240 ml) of the cooking water, then drain the potatoes using a colander. Return the drained potatoes to the pot and crush them lightly with a wooden spoon or potato masher.
4. Dress Potatoes
Pour half of the warm maple-bacon vinaigrette over the crushed potatoes. Season with a bit more salt and some freshly ground black pepper, then toss until the potatoes are lightly coated.
5. Final Dressing
Let the potatoes sit for a couple of minutes, then pour over the remaining vinaigrette and toss again until well-coated. If needed, add a splash of the reserved cooking water to make them creamy.
6. Garnish and Serve
Transfer the dressed potatoes to a serving bowl and garnish with the thinly sliced green onions. Serve immediately.
Instead of a maple-bacon dressing, toss the potatoes with olive oil, crushed garlic, rosemary, thyme, and sea salt before roasting. Serve with a sprinkle of grated Parmesan or pecorino cheese.
Post-roasting, top the potatoes with shredded cheddar cheese, crumbled cooked bacon (or meatless bacon bits for a vegetarian option), and green onions. Place back in the oven just until the cheese melts. Serve with sour cream.
After smashing, brush the potatoes with olive oil and sprinkle with a mix of dried oregano, basil, and crushed red pepper flakes. After roasting, top with crumbled feta, chopped kalamata olives, and a drizzle of tzatziki sauce.
Before roasting, brush the potatoes with a mix of sesame oil, soy sauce, and a hint of honey. After they're cooked, sprinkle with sesame seeds, sliced green onions, and a drizzle of Sriracha or a sweet-and-spicy hoisin sauce.
Mix melted butter with hot sauce to taste (like Frank's RedHot), and drizzle over the potatoes before and after roasting. Serve with a side of blue cheese dressing and celery sticks.
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