I am slowly working my way through the January issue of the Food Network Magazine’s special issue on “bacon”. I am just amazed at the recipes available using bacon besides frying it to have alongside some pancakes or in a BLT sandwich.
Most of my family/friends enjoy bacon except for a few vegetarians. People in my hometown like bacon – there are cooking/baking classes and Camp Bacon is a big event here every spring by our famous Zingerman’s Deli; see zingermanscampbacon.com for all of the activities this year in late May through early June. It is held over a few days filled with all kinds of activities – I hope to attend this year. And if you want an excellent book on bacon check out “Zingerman’s Guide to Better Bacon” filled with 42 yummy recipes and everything you wanted to know about bacon from around the world!
This is really good and a perfect way to season your potatoes. I might cut back a little on the bacon salt but most people would love it. I am bringing this simple but tasteful potato dish to Fiesta Friday #10 over at The Novice Gardener where Angie is having another big party. Go check out her site as there are lots and lots of good things to enjoy and not just recipes.
Smashed Red Potatoes with Bacon Salt
- 6 slices thick-cut bacon
- 1/4 cup kosher salt
- 3 lbs. red-skinned potatoes, cut in pieces depending on the size of the potatoes
- 3 tbsp. unsalted butter
- 1/2 cup whole milk (I actually used skim and they were delicious)
- I added some chopped green onion (or use minced chives)
- shredded cheese on top would be good too
Fry 4 slices of bacon until nice and crisp in a skillet. You can do it in the oven at 400°F for 15 minutes; turn and cook another 15 minutes. This recipe said to do it for 10 minutes per side at 375°F but it took longer than that. So, you be the judge depending on your oven and how much you are cooking. When I need a lot of bacon I like to cook it in the oven. Drain on paper towels and let cool completely.
Pulse the cooked bacon in a small food processor until finely ground. Spread on paper towels and blot the excess grease. Combine the ground bacon with the salt and rub between your fingers until it is incorporated; set aside. It will keep in the refrigerator up to 2 weeks or you can freeze it for up to 2 months.
Put the cut up potatoes and the remaining 2 uncooked bacon slices in a large pot and cover with water. Bring to a boil; then reduce heat and simmer until the potatoes are tender, about 25 minutes or so. Drain and discard the bacon slices. Combine the butter with the milk in the same large pot and heat over medium-low heat until warmed and the butter has melted. Return the potatoes to the large pot and mash them with a fork or potato masher. Add 1 tbsp. of the prepared bacon salt (or to taste) and stir to combine. Transfer to a serving bowl and top with more bacon salt and minced chives or the green part of green onions
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/04/05/smashedredpotatoes/