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Crispy smashed potatoes with rosemary and bacon crumbs

Cook Time15 minsTotal Time20 mins

Servings: 6 as a starter

Potatonaton recipe - Pan-fried crispy smashed potatoes with rosemary and crumbs of bacon - featured image

 2 potatoes, with the skin on
 200 g diced bacon
 45 ml (3 tbsp) sunflower oil
 30 ml (2 tbsp) crushed garlic
 4 sprigs of fresh rosemary, leaves only
 Salt and pepper, to taste

Heat a large pot of salted water and boil the potatoes until tender (+/- 8 minutes)


In the meantime, heat the oil in a large frying pan and fry the bacon bits until crispy. Keep the oil/fat in the frying pan


In the same pan you used to fry the bacon, add garlic, rosemary, and the potatoes


Taking a soup spoon, press down the potatoes until they “pop up”, then allow them to continue to cook until they are beautifully golden (+/- 5 minutes)


Flip them over and fry the reverse side


Season to taste and sprinkle with bacon bits


Serve the potatoes with a delicious homemade tomato sauce