Recipes

Smashed Potato and Bacon Sheet Pan Dinner

Name: Smashed Potato and Bacon Sheet Pan Dinner
Prep time: 12 min
Cook time: 60 min
Total time: 72 min
Ingredients: ½ pound Coleman Applewood Smoked Uncured Bacon; 1 pound small red potatoes; Kosher salt; 20 cherry tomatoes, sliced in half lengthwise; 8 ounces sour cream; 3 tablespoons olive oil; 3 tablespoons lemon juice; ½ teaspoon lemon zest; ½ teaspoon black pepper, freshly cracked; ¼ cup Parmesan, freshly grated, for garnish; 2 tablespoons chives, minced, for garnish; 2 scallions, thinly sliced, for garnish

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Servings

4

Prep Time

12 min

Cook Time

1 hr

Description

Who says mashed potatoes have to be a predictable side dish? These Sheet Pan Smashed Potatoes and Bacon throw out the rule book and transforms this humble classic into a culinary adventure. Creamy potatoes whipped into fluffy clouds, infused with the smoky essence of bacon and a hint of zesty lemon. It’s a symphony of flavors and textures that will redefine your expectations. Whether you’re serving them alongside a perfectly grilled steak, a golden roasted chicken, or as the star of your holiday table, these mashed potatoes are guaranteed to steal the show!

Ingredients

½ pound Coleman Applewood Smoked Uncured Bacon
1 pound small red potatoes
Kosher salt
20 cherry tomatoes, sliced in half lengthwise
8 ounces sour cream
3 tablespoons olive oil
3 tablespoons lemon juice
½ teaspoon lemon zest
½ teaspoon black pepper, freshly cracked
¼ cup Parmesan, freshly grated, for garnish
2 tablespoons chives, minced, for garnish
2 scallions, thinly sliced, for garnish

Instructions

Preheat oven to 375° F. Place potatoes in large pot and cover with cold water. Add large pinch of salt. Bring water to a boil. Reduce to a simmer and cook potatoes for about 8 to 12 minutes or until just fork tender.

Meanwhile, lay bacon on a sheet pan in an even layer. Bake for about 25 to 30 minutes or until crisp. Transfer bacon to a plate lined with paper towels and allow to drain. Set aside pan with bacon fat inside to use again.

Increase oven temperature to 450° F. Drain potatoes, dry with paper towels and transfer to sheet pan containing bacon fat. Using a heavy coffee or measuring cup, smash potatoes until sides crack and potatoes are about ½-inch thick. Add cherry tomatoes to pan. Drizzle all ingredients with olive oil, coating well with oil and bacon fat. Season with generous pinch of salt. Roast potatoes and tomatoes for about 20 to 25 minutes until crisp, flipping halfway through. Add bacon slices to sheet pan and cook another 5 minutes until bacon is heated through.

Meanwhile, whisk together sour cream and lemon juice in a small mixing bowl. Stir in lemon zest. Season with salt and pepper to taste.

Serve straight from the pan with a garnish of Parmesan cheese, chives and scallions. Top with dollops of lemony sour cream on top.

Products in This Recipe

53612 Bacon Applewood p12 e1744215337311 |

Sugar-Free Applewood Smoked Uncured Bacon

All potatoes are not created equal.

The humble potato may seem simple, but there’s a surprising amount of diversity within this starchy family. Different types of potatoes have unique characteristics that can dramatically affect the texture and flavor of your mashed potatoes. Here’s a glimpse into the wonderful world of potatoes:

Starchy Potatoes:

Russets: These are the classic mashed potato champions. They have a high starch content and fluffy texture, making them ideal for light and airy mashed potatoes. They absorb butter and milk beautifully, creating a smooth and creamy consistency.
Idaho: Similar to Russets, Idaho potatoes are also excellent for mashing. They have a slightly denser texture and a subtle earthy flavor.

Waxy Potatoes:

Red Bliss: These small, round potatoes have a waxy texture that holds its shape well after cooking. They’re less fluffy than starchy potatoes but create a creamy and flavorful mash with a slightly denser texture.
New Potatoes: These young potatoes have thin skins and a delicate flavor. They’re not ideal for classic mashed potatoes but can be used for a unique, slightly chunky mash with a fresh, vibrant taste.

All-Purpose Potatoes:

Yukon Gold: These golden-fleshed potatoes offer the best of both worlds. They have a medium starch content, creating mashed potatoes that are both creamy and fluffy. They also have a naturally buttery flavor that shines through in the final dish.

The type of potato you choose truly makes a difference in the final mashed potato masterpiece. Starchy potatoes, like Russets, readily absorb liquid, resulting in a smooth and fluffy mash that’s perfect for classic, light, and airy mashed potatoes. On the other hand, waxy potatoes, such as Red Bliss, hold their shape better after cooking, creating a denser and creamier mash with a slightly firmer texture. These are ideal when you want to incorporate additional ingredients like herbs or cheese. And then there are the all-purpose potatoes, like Yukon Gold, offering a delightful balance of creaminess and fluffiness. Their versatility makes them suitable for a wide range of mashed potato styles.

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