I made these little tots on Sunday for our thanksgiving celebration. They were FANTASTIC. I was surprised how creamy they came out, despite a total lack of butter. Oh, but well the fact that the main ingredient in the dressing is BACON GREASE, that probably helped round things out.
This recipe takes a cue from German potato salads that have a vinegar base, but by reducing it through the deglazing process softens the flavor to just give it a little tinge of tang.
The bowl was scraped clean by the end of our meal, if that’s any indication of how they went over. Add this to your Thanksgiving menu STAT.
Bacon Smashed Potatoes
Gourmet November 2009 (R.I.P)
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1/2 pound bacon, cut into 1/2-inch pieces
- 2 to 3 tablespoons cider vinegar
- 1 teaspoon sugar
- 2 tablespoons chopped dill
- Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
- Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. (I did the bacon in 3 batches, wiping out the skillet each time and only reserving the fat from the final batch. no need to clog arteries completely solid)
- Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.
- Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt, and pepper to taste.
Cooks’ note: Potatoes can be made 3 hours ahead and kept at room temperature. Reheat, covered, in a microwave or in a 300°F oven. (This is exactly what I did and it worked fantastic. Just stir the dill in at the very end.)