Get ready to transform your ordinary side dish into a mouthwatering masterpiece that will have everyone at the table begging for seconds! These Spinach Bacon Smashed Potatoes are the ultimate crowd-pleaser, combining the crispy, golden edges of perfectly roasted baby potatoes with the smoky crunch of bacon and the fresh, vibrant touch of spinach. It's a culinary magic trick that turns simple ingredients into a restaurant-worthy dish you can easily create in your own kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound baby potatoes
- 4 slices bacon
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup sour cream
Instructions
- Prepare the potatoes by thoroughly washing the baby potatoes under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
- Place the clean potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce to medium-high and cook for 15-18 minutes until potatoes are fork-tender but not falling apart.
- While potatoes are cooking, cook the bacon in a large skillet over medium heat until crisp and golden brown. Remove bacon from the pan and place on paper towels to drain excess grease. Once cooled, crumble into small pieces.
- Drain the cooked potatoes and transfer to a baking sheet lined with parchment paper. Using the bottom of a glass or potato masher, gently press down on each potato to flatten, creating a smashed appearance while keeping the potato somewhat intact.
- Brush the smashed potatoes with olive oil, then season generously with salt and freshly ground black pepper.
- Preheat the oven to 425°F (218°C). Roast the smashed potatoes for 20-25 minutes until edges are crispy and golden brown.
- During the last 5 minutes of roasting, sprinkle crumbled bacon over the potatoes.
- Remove potatoes from the oven and immediately top with fresh spinach leaves, which will slightly wilt from the heat.
- Dollop sour cream on top or serve on the side. Garnish with additional cracked black pepper if desired.
- Serve hot, directly from the baking sheet, ensuring each serving gets crispy potatoes, bacon, and fresh spinach.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they hold their shape while creating those irresistible crispy edges.
- Don't skip the smashing step: Use the bottom of a glass or potato masher, but be gentle. You want to flatten the potatoes slightly while keeping them mostly intact.
- Pat potatoes dry before roasting: Removing excess moisture ensures maximum crispiness.
- Use high heat: The 425°F temperature is crucial for achieving those golden, crunchy edges.
- Time the bacon carefully: Adding bacon during the last 5 minutes of roasting prevents burning and keeps it perfectly crisp.
- Fresh spinach is key: Add it right at the end so it slightly wilts but remains vibrant and fresh.
- Don't be shy with seasoning: Generously season with salt and pepper to enhance the flavors.
Nutrition Facts
Calories: 224kcal
Carbohydrates: 21g
Protein: 6g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 18mg
