Savoury recipe - Smashed potatoes with crispy bacon
These baked potatoes are perfect as a Side a barbecue. No stress, they can be prepared ahead of time and are accompanied by a delicious bacon mayonnaise (prefer an homemade mayonnaise) and onion confit.
A word of advice: choose firm-fleshed potatoes of a small size, such as grenailles or agatha, for better hold and a crisp texture.
- Chef Julian
| Portions | Preparation time |
| 4 | 90 min. |
Ingredients
| 1kg | Firm-fleshed potatoes, washed |
| 200g | Grilling bacon |
| 2 | Onions, diced |
| 350g | Mayonnaise |
| 250g | Ketchup |
| 2 sprigs | Sariette or fresh thyme, chopped |
| 6cl | Whisky |
| 4 | Cloves ofGarlic, chopped |
| 3 tbsp | Paprika |
Instructions
Step 1/6
Cook whole potatoes in salted water for 20 minutes, starting cold.
They should remain slightly firm. Cool and set aside.
Step 2/6
Meanwhile, slice the bacon as thinly as possible.
Brown it in a frying pan over medium heat with 1 tablespoon ofRapeseed oil, until crisp.
Drain and set aside.
Step 3/6
In the same pan, fry the diced onions in the bacon fat until they're just on the verge of caramelization (if you see them browning too quickly, add a little water).
Set aside.
Step 4/6
In a salad bowl, combine the mayonnaise, ketchup, onion confit, crisp bacon, chopped leaves from one of the herbs, and whisky.
Stir and chill.
Step 5/6
Place a sheet of parchment paper on your oven's drip pan.
Brush with olive oil.
Arrange the potatoes, then lightly crush them with the back of a glass.
Step 6/6
In a bowl, combine 6 tablespoons of olive oil, theGarlic the chopped leaves of the other herb, and the paprika.
Season the top of your potatoes with this mixture, and season with salt and pepper.
Bake for 30 to 40 minutes at 200°C.
And there you go, telling us all about it!
Enjoy!
