Smashed Potatoes With
Bacon And Appenzeller Crispy smashed potatoes go from being a side to a starter with the help of smoky braised bacon and robust Alpine cheese—it’s like a mash-up of Swiss raclette and a loaded baked potato. Be careful when buying potatoes as some of the bagged mini potatoes are too small for this dish. Save the bacon braising liquid to use in coq au vin or mushroom risotto.
Ingredients
Braised Bacon
1 lb (455 g) piece slab bacon
1 small onion, thinly sliced
1 bay leaf
1 cup (250 mL) dry, fruity red wine
1 cup (250 mL) unsalted chicken stock
Potato Bites
24 mini potatoes, about 1 1/2 inches (4 cm) diameter, 1 3/4 lbs (795 g) total
2 bushy sprigs thyme
1 bay leaf
Salt to taste
Canola oil for brushing potatoes and cooking bacon
5 oz (140 g) Appenzeller or Gruyère cheese, sliced thin and cut into 1 1/4-inch (3-cm) squares
Sour cream and finely sliced chives to garnish
Directions:
For the bacon, remove rind from bacon and freeze it for another use. Cut bacon into 1/2‑inch- (1-cm-) thick slices. Place in a skillet that will fit them snugly—10-inch (25-cm) should be perfect. Top with onions and bay leaf. Pour in wine and stock. Place over medium-high heat. When it comes to a boil, cover and reduce heat to maintain a very gentle simmer. Cook, flipping at halfway point, until fork-tender, about 1 1/4 hours. Remove pan from heat and cool for 20 minutes.
Carefully transfer bacon to a plate and cool completely. Pat dry with paper towel, transfer to an airtight container and refrigerate up to 5 days. Strain cooking liquid, discarding solids. Transfer to an airtight container and freeze up to 6 months for use in soups or future braises.
Place potatoes, thyme and bay leaf in a medium-size pot and pour in enough water to cover by 2 inches (5 cm). Place pot over high heat. When it comes to a boil, season generously with salt and reduce heat a few notches to maintain a light boil. After 5 minutes, remove thyme with tongs and discard. Cook, stirring occasionally, until a paring knife inserted in centre of largest potatoes meets with just a little resistance, 14 to 16 minutes total. Drain and discard bay leaf.
Place rack in upper third of oven, 6 inches (15 cm) from broiler. Preheat to 450°F (232°C).
Brush a large, heavy-duty, nonstick baking sheet generously with oil. Arrange potatoes evenly on sheet. Using bottom of a mug, lightly crush potatoes until roughly 1/2 inch (1 cm) thick. Brush potatoes generously with oil and season lightly with salt. Bake in upper third until lightly brown and crispy, 20 to 25 minutes.
While potatoes are roasting, cut bacon crosswise in 24 1-inch (2.5-cm) pieces, saving rest for another use. Heat a little oil in a medium-size nonstick frying pan over medium. When hot, add bacon in a single layer. Cook until nicely browned, about 1 minute per side. Remove from heat and transfer to a plate.
When potatoes are done, remove from oven and loosen potatoes with a spatula. Top each potato with a piece of cheese and bacon. Return to oven and bake just until cheese melts, 2 to 3 minutes. Remove from oven, cool 5 minutes then carefully transfer to a serving platter. Garnish each potato with a tiny dollop of sour cream and sprinkle of chives.
Makes 24 bites
Braised Bacon
1 lb (455 g) piece slab bacon
1 small onion, thinly sliced
1 bay leaf
1 cup (250 mL) dry, fruity red wine
1 cup (250 mL) unsalted chicken stock
Potato Bites
24 mini potatoes, about 1 1/2 inches (4 cm) diameter, 1 3/4 lbs (795 g) total
2 bushy sprigs thyme
1 bay leaf
Salt to taste
Canola oil for brushing potatoes and cooking bacon
5 oz (140 g) Appenzeller or Gruyère cheese, sliced thin and cut into 1 1/4-inch (3-cm) squares
Sour cream and finely sliced chives to garnish
Directions:
For the bacon, remove rind from bacon and freeze it for another use. Cut bacon into 1/2‑inch- (1-cm-) thick slices. Place in a skillet that will fit them snugly—10-inch (25-cm) should be perfect. Top with onions and bay leaf. Pour in wine and stock. Place over medium-high heat. When it comes to a boil, cover and reduce heat to maintain a very gentle simmer. Cook, flipping at halfway point, until fork-tender, about 1 1/4 hours. Remove pan from heat and cool for 20 minutes.
Carefully transfer bacon to a plate and cool completely. Pat dry with paper towel, transfer to an airtight container and refrigerate up to 5 days. Strain cooking liquid, discarding solids. Transfer to an airtight container and freeze up to 6 months for use in soups or future braises.
Place potatoes, thyme and bay leaf in a medium-size pot and pour in enough water to cover by 2 inches (5 cm). Place pot over high heat. When it comes to a boil, season generously with salt and reduce heat a few notches to maintain a light boil. After 5 minutes, remove thyme with tongs and discard. Cook, stirring occasionally, until a paring knife inserted in centre of largest potatoes meets with just a little resistance, 14 to 16 minutes total. Drain and discard bay leaf.
Place rack in upper third of oven, 6 inches (15 cm) from broiler. Preheat to 450°F (232°C).
Brush a large, heavy-duty, nonstick baking sheet generously with oil. Arrange potatoes evenly on sheet. Using bottom of a mug, lightly crush potatoes until roughly 1/2 inch (1 cm) thick. Brush potatoes generously with oil and season lightly with salt. Bake in upper third until lightly brown and crispy, 20 to 25 minutes.
While potatoes are roasting, cut bacon crosswise in 24 1-inch (2.5-cm) pieces, saving rest for another use. Heat a little oil in a medium-size nonstick frying pan over medium. When hot, add bacon in a single layer. Cook until nicely browned, about 1 minute per side. Remove from heat and transfer to a plate.
When potatoes are done, remove from oven and loosen potatoes with a spatula. Top each potato with a piece of cheese and bacon. Return to oven and bake just until cheese melts, 2 to 3 minutes. Remove from oven, cool 5 minutes then carefully transfer to a serving platter. Garnish each potato with a tiny dollop of sour cream and sprinkle of chives.
Makes 24 bites
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