Smashed potatoes invite improvisation.
Smashed Potatoes with Bacon, Cheddar, and Greens
Make it your own: for these smashed potatoes, you can replace the bacon with merguez. You can use breakfast sausage. Or no meat at all.
Ingredients
- Potatoes
- Olive oil
- Bacon
- Cheddar
- Greens
- Avocado
- Sour cream or yogurt
Instructions
- Get some nice baseball-size, yellow-fleshed potatoes, one per person. Toss them with olive oil, salt, and pepper on a sheet pan and slide them into a hot oven to roast at, say, 425°F. While they’re cooking, make yourself useful. Fry some bacon; grate some Cheddar; toss a few large handfuls of spinach or baby kale with olive oil, just enough to lightly coat the leaves; slice some avocados; and take some sour cream or yogurt from the refrigerator. When the potatoes are soft, pull them from the oven and smash them with the bottom of a coffee cup or drinking glass. Arrange the smashed potatoes on the sheet pan in portions. Top each portion with greens, chopped bacon, and plenty of cheese. Return to the oven to melt the cheese. Garnish with avocado and dots of sour cream or yogurt.
Notes
Reprinted from The New York Times Cooking No-Recipe Recipe. Text copyright © 2021 by Sam Sifton and The New York Times Company. Photographs copyright © 2021 by David Malosh and Food Styling by Simon Andrews. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.