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Crispy smashed potatoes and radishes with bacon vinaigrette is a showstopper for any dinner table. The combination of golden smashed potatoes and sweet roasted radishes tossed with a rich bacon vinaigrette will elevate an everyday meal or impress at a gathering.
The first time I tried combining radishes and potatoes this way it turned into a new family favorite. My kids never leave a morsel behind and the leftovers make terrific snacks too.
Ingredients
- Baby potatoes: for creaminess and easy smashing Look for small even-sized potatoes with smooth skins so they cook evenly
- Radishes: bring mild heat and a subtle sweetness that deepens when roasted Select firm bunches with fresh bright leaves
- Radish leaves: for a hint of bitterness and edible greens Choose bunches with full untorn leaves and no yellowing
- Extra virgin olive oil: helps crisp everything up and carries flavor Use a robust oil for extra depth
- Kosher salt and pepper: for optimal seasoning always taste and adjust
- Bacon: smoky richness and the base for the warm vinaigrette Choose thick-cut bacon for extra flavor
- Garlic: to add depth and aromatic lift Look for tight heavy cloves
- Grainy mustard: brings tang and texture Use a good whole grain or Dijon if desired
- Honey: balances the salt and acidity opt for local honey if possible
- Apple cider vinegar: for brightness and to cut the richness Select raw unfiltered for the most complex flavor
Step-by-Step Instructions
- Prep and Boil the Potatoes:
- Fill a large pot with water and bring to a rolling boil. Add kosher salt then gently drop in the whole baby potatoes. Boil until a fork slides in easily but the potatoes still hold their shape. This readiness is key for smashing later.
- Trim and Dry the Radishes:
- Meanwhile trim radishes from their bunches saving the leaves. Slice the radishes in half. Go through the leaves discarding limp or yellowed ones. Wash the leaves and dry thoroughly on a towel so they crisp in the oven.
- Smash and Season Potatoes:
- After boiling let the potatoes cool slightly. Oil a large baking sheet and spread potatoes out without crowding. Press each one with your palm or the bottom of a glass until flattened but not broken. Drizzle with olive oil sprinkle with salt and pepper.
- Roast the Potatoes:
- Slide the pan into a hot oven. Roast uncovered until the underside turns golden brown and edges look crisp usually 20 minutes. Flip each potato carefully add another drizzle of oil sprinkling with more salt and pepper. Return to the oven and roast until deeply crisped another 30 to 40 minutes.
- Roast the Radishes and Crisp Leaves:
- While potatoes roast toss radishes with oil salt and pepper. Spread them out on a baking pan and roast for about 25 to 30 minutes until they give slightly to a fork and look browned in spots. In the last minutes toss the leaves with a bit of oil and salt. Scatter the leaves over the radishes to roast together until the leaves become crispy.
- Prepare the Warm Bacon Vinaigrette:
- While vegetables roast place bacon in a skillet over medium heat. Cook until bacon is evenly golden and crisp let the fat render but do not rush it. Stir in garlic and let it sizzle to release its aroma. Add the grainy mustard and honey stirring to blend. Carefully pour in apple cider vinegar it will bubble immediately. Let it simmer for a minute to meld flavors then remove from the heat and season with salt and pepper.
- Assemble and Plate:
- Arrange half the smashed potatoes on a roomy platter. Top with half the roasted radishes and crispy leaves. Drizzle generously with the warm bacon vinaigrette. Repeat so all layers are sauced and beautiful. Serve while hot and enjoy every crispy tangy bite.
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The bacon is my star in this recipe because it flavors both the sauce and the vegetables. Once my mother in law asked for the recipe after three helpings at a family brunch. This dish has become a tradition at my holiday table since.
Storage Tips
If you think you will have leftovers keep the roasted potatoes and radishes separate from the vinaigrette in airtight containers in the fridge. Reheat potatoes and radishes in a hot oven to get them crispy again before serving. Reheat vinaigrette on the stove or in short bursts in the microwave.
Ingredient Substitutions
If you cannot find baby potatoes use small red or Yukon gold potatoes cut into chunks. Try substituting thick slab pancetta for bacon if you want a twist on the vinaigrette. For a vegetarian version omit bacon and whisk olive oil with grainy mustard honey vinegar and a pinch of smoked paprika.
Serving Suggestions
This dish pairs beautifully with grilled chicken simply roasted meat or as part of a brunch spread. I also love serving it alongside a big green salad for a lighter meal. Add a spoonful of the vinaigrette to other roasted veggies to use up any leftovers.
Cultural and Historical Context
Smashed potatoes have become a favorite in American kitchens but have roots in European peasant cooking where stretching potatoes for crispy texture was delicious and thrifty. Combining radishes and their greens cuts down on waste and is inspired by French rural markets where nothing goes to waste.
Frequently Asked Questions
- → How do I ensure the potatoes get crispy?
Roast the potatoes at high heat after smashing, making sure they are well-drizzled with olive oil and spaced apart for maximum crispiness. Flipping partway through helps brown both sides.
- → Can I use a different type of radish or potato?
Yes, any small waxy potato variety and most radishes work well. Adjust roasting times for larger or denser vegetables as needed.
- → What’s the best way to prepare the radish leaves?
Wash the radish leaves thoroughly, toss them lightly with olive oil and salt, then roast briefly until they crisp up, avoiding overcooking to keep them vibrant.
- → Is it possible to make the bacon vinaigrette ahead?
Absolutely. Prepare and refrigerate, then gently rewarm before serving to keep the bacon fat emulsified and flavors robust.
- → How should leftovers be stored?
Store components separately in airtight containers. Reheat potatoes and radishes in the oven for best texture; vinaigrette can be rewarmed gently on the stove.