Crispy bacon-wrapped smashed potatoes baked to golden perfection. Small potatoes are boiled until tender, crushed over crossed bacon strips, folded into neat bundles, and roasted until the bacon is crisp and savory. These are a fantastic side dish or a hearty appetizer.
4 Portions · 1,929 g
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Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Bring a large pot of salted water to a boil, add the 15 small to medium potatoes, and cook until tender when pierced with a fork.
Drain the hot water and let the 15 Potatoes cool slightly so they are safe to handle.
On a flat surface, lay 2 of the Bacon Strips across each other to form a cross (+).
Place one cooked potato directly in the center of the bacon cross.
Gently smash the potato down using the bottom of a flat glass or your hands.
Fold the four exposed ends of the bacon strips up and over the smashed potato to enclose it completely.
Repeat the wrapping and smashing process for all 15 potatoes.
Arrange the bacon-wrapped potatoes seam-side down on the parchment-lined baking tray.
Bake in the preheated oven at 180°C (350°F) for around 15 minutes until the bacon is crispy and golden brown.
Remove the bacon-wrapped smashed potatoes from the oven.
Serve them warm, perhaps with a sprinkle of chopped fresh chives for extra flavor and a yoghurt-garlic dip.
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