Smashed Potato and Bacon Sheet Pan Dinner

ColemanMeats2024 Merriam513 |

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!

SERVINGS
4
PREP TIME
12 min
COOK TIME
1 hour

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

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, whisk together sour cream and lemon juice in a small mixing bowl. Stir in lemon zest. Season with salt and pepper to taste.
  5. Serve straight from the pan with a garnish of Parmesan cheese, chives and scallions. Top with dollops of lemony sour cream on top.

Find this recipe at:

https://colemannatural.com/kitchen/sheet-pan-smashed-potatoes-and-bacon/