Smashed Roasted Potatoes with Bacon, Mustard and Thyme
Smashed Roasted Potatoes Video (scroll down for printable recipe)
I’ve seen pictures of smashed roasted potatoes all over the internet recently and they reminded me maybe of the rissole potatoes we had several times at the Palace Cafe in New Orleans. Lucky me, they are pretty similar in texture — creamy inside, crunchy salty outside — but a little faster and easier than the rissoles are to make. Perhaps the best part of this recipe, though, is that you can boil a bunch of potatoes early in the week and then smash, season and roast them later in the week for an impressive side that took virtually no work.
Season these any way you like but the absolute favorite combination I came up with is bacon fat, grainy mustard and thyme. If you want to make them vegetarian, use a tablespoon of olive oil plus a tablespoon of butter instead of bacon fat. The technique stays the same for whatever fat or seasonings or herbs you want to use. I’ve listed some other suggested combinations in the recipe card.
These also make awesome breakfast potatoes. Remember them when you are searching for something upon which to lay your fried eggs!
While in theory a pound of potatoes should serve four people as a side dish, Chris and I have been known to eat this entire batch between us as a meal. I’d love to say we had it with a balancing green salad, but that is not the case.
Smashed Roasted Potatoes Recipe – Printable!Print
Smashed Roasted Potatoes
- Yield: 4 servings 1x
- 1 pound small new potatoes
- 1 teaspoon salt, divided
- 2 strips bacon, optional
- 1 tablespoon bacon grease (or fat of choice)
- 1 tablespoon grainy mustard
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon black pepper
- Set oven to 425ºF
- Finely chop bacon strips
- Boil potatoes in enough water to cover them with 1/2 teaspoon of salt for 10-12 minutes or until tender enough to easily pierce with a skewer or small knife.
- Drain well.
- Add 1 tablespoon bacon fat and mustard to the pot and stir around until the fat is melted and the potatoes are coated.
- Dump onto a cast iron skillet or baking sheet and mash each potato with the bottom of a glass.
- Spoon whatever mustard is left in the pot over the potatoes.
- Sprinkle tops with bacon bits, thyme, remaining salt and pepper.
- Bake 15-20 minutes until brown and toasty.
Also try this with:
Several whole garlic cloves added to the pan
Sesame seeds instead of thyme
Rosemary or oregano instead of thyme
Paprika or cayenne pepper instead of black pepper
Duck fat, butter, or olive oil instead of bacon fat
- Calories: 160
- Fat: 6
- Carbohydrates: 18
This is the salt and pepper grinder set I use and love (affiliate link)