Ingredients
2 pounds baby Yukon gold potatoes
1 tablespoon kosher salt, plus more to season
4 tbsp extra virgin olive oil
2 teaspoons onion powder
1-2 cloves garlic, minced or grated
freshly cracked black pepper
2-3 slices thick cut bacon, chopped
2 tablespoons champagne or white wine vinegar
2 teaspoons honey
fresh chopped chives
2 tbsp plain Greek yogurt for serving
Directions
1. Preheat the oven to 450 degrees F. Boil the potatoes in a large pot with the salt then reduce to a simmer for 15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.
2. Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash them. Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with 2 tbsps olive oil, onion powder, garlic, and season with salt and pepper, lightly breaking the potatoes as you toss. Transfer to the oven and roast for 30-35 minutes, tossing halfway through, until the potatoes are crisp and golden brown.
3. In a skillet, cook the bacon until crispy. Drain off all but 1 tablespoon of bacon grease. Let the skillet cool slightly, then add 2 tablespoons olive oil, the vinegar, honey, and a pinch each of salt and pepper.
4. Toss the potatoes with the warm vinaigrette. Serve with yogurt, fresh chopped chives, and flaky salt.
Serves 6
Macros: Calories 200 // Fat 12g // Carbohydrate 17g // Protein 5g // Fibre 1g