Recipe courtesy of Bobby Flay
Buttermilk-Bacon Smashed Potatoes
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 626
- Total Fat
- 49 g
- Saturated Fat
- 22 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 15 g
- Cholesterol
- 109 mg
- Sodium
- 730 mg
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 626
- Total Fat
- 49 g
- Saturated Fat
- 22 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 15 g
- Cholesterol
- 109 mg
- Sodium
- 730 mg
Ingredients
Directions
- Add the potatoes to a pot and cover with water. Season with salt and bring to a boil. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes. Drain and add to a bowl.
- Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat.
- Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed.
- Smash the potatoes just a little bit, and then season with salt and pepper. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash. Taste and re-season if needed, adding more buttermilk/heavy cream if desired. Fold in the rendered bacon, reserving some for garnish. Garnish with the reserved bacon and scallions.
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