Crispy Smashed Potato Bites with Sour Cream and Bacon

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NBC Connecticut

24 Baby Yukon Gold or Red or Fingerling Potatoes
As Needed Vegetable Oil for Frying
To Taste Salt and Black Pepper
For Garnish Sour Cream, Parsley, Cooked, Chopped Bacon


Place the unpeeled potatoes in a pot and add enough cold water to cover by 1-inch. Bring to a boil and cook at a gentle boil until just tender. Check doneness with a paring knife. It should insert easily and remove easily. Gently drain and allow to cool to room temperature.

When cool, flatten with a water glass until about 1/3-inch thick. Heat oil in a deep fryer until 350 degrees. When ready to serve, place no more than 6 in the oil at a time and fry until a deep golden. Drain, season with salt and pepper. Repeat with the remaining potatoes.

Lay on a serving platter and garnish each with a small dallop of sour cream, bacon, and parsley.

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