Crispy smashed potatoes with rosemary and bacon crumbs
Servings: 6 as a starter
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Directions
- 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
Ingredients
- 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