Crispy Smashed Potatoes Radishes Bacon (Print Version)
# Ingredients:
→ Main Components
01 -
1.4 kg baby potatoes
02 -
2 bunches radishes, leaves reserved
03 -
extra virgin olive oil, as needed
04 -
kosher salt, as needed
05 -
black pepper, as needed
→ Warm Bacon Vinaigrette
06 -
6 slices bacon, finely diced
07 -
2 garlic cloves, minced
08 -
2 tablespoons grainy mustard
09 -
2 teaspoons honey
10 -
4 tablespoons apple cider vinegar
11 -
0.25 teaspoon kosher salt
12 -
0.125 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of water to a boil. Season with kosher salt and add the baby potatoes. Cook until fork-tender but not falling apart. Drain and let cool slightly.
02 -
Trim radishes, reserve the leaves, and cut radishes in half. Pick over the leaves, keeping large, healthy ones and discarding any small or damaged leaves. Wash and dry the leaves.
03 -
Preheat oven to 220°C. Lightly grease a large baking sheet. Place potatoes on the sheet, and using the bottom of a glass or your hand, gently press down to smash. Arrange in a single layer, using two sheets if necessary. Drizzle with olive oil and season with kosher salt and black pepper.
04 -
Roast potatoes for 20 minutes until the bottoms begin to brown. Flip each potato, drizzle with additional olive oil, and season again. Continue roasting for 30 to 40 minutes until the edges are crisp and golden brown.
05 -
Place radish halves on a separate baking sheet. Drizzle with olive oil and season with kosher salt and black pepper. Toss to coat and spread in an even layer. Roast for 25 to 30 minutes until tender and beginning to brown.
06 -
Just before radishes finish roasting, toss reserved leaves with a little olive oil and kosher salt. Scatter over the roasting radishes and return to oven for 5 to 7 minutes, until leaves are crisp.
07 -
While vegetables roast, sauté diced bacon in a skillet over medium heat until crisp. Add minced garlic and cook until fragrant. Stir in mustard and honey, then carefully add apple cider vinegar. Let simmer for one minute, then season with kosher salt and black pepper. Remove from heat. Warm gently before serving, if made in advance.
08 -
Transfer half of the smashed potatoes onto a serving platter. Top with half of the roasted radishes and crisped leaves, then drizzle with half the warm bacon vinaigrette. Layer with remaining ingredients and serve immediately.
# Notes:
01 -
For optimal crispness, ensure potatoes are well dried before smashing and roasting.
02 -
Bacon vinaigrette can be prepared in advance and gently reheated before serving.