Bacon Smashed Potatoes

From the kitchen of Carly

Creamy Yukon Gold potatoes smashed with crispy bacon, tangy cider vinegar, and fresh dill. The bacon fat creates a rich base while vinegar keeps things bright and balanced. Comfort food that doesn't feel heavy.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 11/2 pound bacon, cut into 1/2-inch pieces
  • 12 to 3 tablespoons cider vinegar
  • 11 teaspoon sugar
  • 12 tablespoons chopped dill

Instructions

  1. Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.

  2. 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. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.

  3. 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.

  4. Josmeyer Les Folastries Gewürztraminer '05