prep time 15 minutes
cook time 45 minutes
total time 1 hour
calories 384 kcal
- 2 pounds baby Yukon gold potatoes
- 1 tablespoon kosher salt, plus more to season
- 1/3 cup, plus 2 tablespoons extra virgin olive oil
- 2 teaspoons onion powder
- 1-2 cloves garlic, minced or grated
- freshly cracked black pepper
- 4-6 slices thick cut bacon, chopped
- 2 tablespoons champagne or white wine vinegar
- 2 teaspoons fig preserves (or honey)
- fresh chopped chives, plain yogurt, or sour cream, for serving
1. Preheat the oven to 450 degree F. Place the potatoes and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.
2. Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash the potatoes (see above photo). Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with olive oil, onion powder, garlic, and season with salt and pepper, lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes 30-35 minutes, tossing halfway through, until the potatoes are crisp and golden brown.
3. To make the bacon vinaigrette. In a medium skillet, cook the bacon until crispy. Drain off all but 1 tablespoon of bacon grease. Let the skillet cool slightly, then add 2 tablespoons olive oil, the vinegar, fig preserves, and a pinch each of salt and pepper.
4. Toss the potatoes with the warm vinaigrette. Serve with sour cream, fresh chopped chives, and flaky salt. Eat and enjoy!
1. Preheat the oven to 450 degree F. In the bowl of your instant pot, combine the potatoes, 1 1/2 cups water, and the salt. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.
2. Finish as directed above from step 2 on.
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