1 lb “baby” Yukon Gold potatoes
1 tablespoon butter
2 1/2 tablespoons olive oil
2 cloves garlic minced
2 slices thick cut bacon, cooked and cut into 1/4 inch pieces
Preheat oven to 450. Bring a large pot of salted water to boil. Cook the potatoes until fork-tender. Place on a parchment paper and use a potato masher to lightly “smash” each potato until the skin cracks.
In a small pan, heat the butter and garlic until the butter melts. Remove from heat and stir in olive oil. Drizzle over potatoes. Bake potatoes 15 minutes or until crispy. Salt, pepper and sprinkle with bacon bits. Serve immediately.
This is sort of a quick version of my favorite potatoes that gives the potatoes even more crunch. Cooking the garlic in the butter really infuses the whole mixture with garlic flavor, rather than having just little bits of garlic here and there. These make a great side dish to roasted chicken or a good steak and are only slightly more work than mashed potatoes.