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



  1. 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.
  2. Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat.
  3. Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed.
  4. 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.