hey dudes I'm Hilah and today on Hilah
cooking I've got a crispy smashed
roasted potatoes recipe for you with
bacon and mustard and thyme this is a
beautiful treatment for America's
favorite vegetable second favorite
vegetable if you are counting ketchup so
let's get started because it's a really
easy and first thing we're gonna do if
got some water here that is coming to a
boil
you don't need like a whole giant pot of
water y'all just enough to cover your
potatoes I'm using these little baby
potatoes here so I'm gonna add a little
salt to this water and then we're gonna
drop in our potatoes and then you just
want to boil the taters don't be a hater
I've been a model and an actor and now
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we're gonna boil these potatoes for
maybe like 10 to 12 minutes until
they're tender enough to be poked all
the way through with a skewer poke it
with a skewer meanwhile dogs yeah you
guys are tools and that's why you have
to stay outside
so these potatoes we're gonna season
them with bacon and mustard and thyme so
I've just got a couple strips of bacon
here that I'm gonna chop up pretty small
if you want to keep these vegetarian you
can totally use butter or olive oil
instead of the bacon fat and you can
really use any kind of herbs or
seasonings that you like I've listed a
bunch on my website so that's good and
then I've got some fresh thyme people
get kind of hung up on the tediousness
of dealing with tiny little fresh herb
leaves ovens preheated everybody but
it's really easy you just take it and
kind of loop and it helps if you make
that little sound and you just kind of
like pull it pull your fingers down like
that and the leaves just pop right off
don't they just like that so maybe like
two teaspoons worth of thyme leaves you
could use dried but I do think that with
this particular recipe because we're
roasting it at such a high temperature
fresh herbs work a little bit better
just dried herbs make it burned but you
can use rosemary or sage or oregano any
kind of like woody things like that go
really nicely with potatoes so we'll
know that they're done when you can take
a skewer or like a paring knife or
whatever and stab it through and there's
not really any resistance but they're
not like splitting open yet a good deal
which gonna drain these real quick I'm
gonna do it
the dangerous way so you could also use
a colander if you put safety first all
right I am Lynn so for this I'm gonna
put some grainy mustard I bet like
horseradish or something would be really
good too and then as longtime viewers
know I keep my jar of bacon fat which
actually is running pretty low in the
fridge
every time I might they can just pour
off the extra grease into a jar and keep
it for flavoring stuff so I'm using that
but if you don't have that duck fat is
great if you can get your paws on some
duck fat or like I said oil or butter so
you just toss this around actually the
quietest way is to just put the lid back
on and kind of shake it around and just
dump the potatoes right in you could use
a baking sheet too but you know
cast-iron works great and then we're
just gonna start smashing them so I'm
just gonna use the glass I mean anything
that a flat bottom will work alright so
once everything is flattened it I'm
going to take the rest of this mustard
that's will invariably be left behind
and just kind of spoon it over the top
then we're gonna sprinkle little bacon
bits all around and try to get them like
on top of the potatoes as well as
touching the pan because the ones that
touch the pan are going to end up a lot
crispier than
on top but then you get like this nice
texture mixture and this is great too
because you can boil the potatoes ahead
of time and keep them in the fridge and
then just whenever you want a quick
awesome side dish just smash them and
pour seasonings on them in bacon it's
dope and then our time little sprinkle
of that try to get it more even than I
just did and then we're gonna do just
salt and pepper on top and I like to use
kind of a coarse grind of both for again
for some texture a little crunchy
texture on top okay then into a
425-degree oven for 15 to 20 minutes
until the bacon is cooked and everything
is Kani crispy on top just like that
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the drill all right take some of these
bad boys there's these are so good look
at that
little crunchy bottom crunchy top man
those are so good I hope you try these
please send me a picture on Instagram or
Facebook or Twitter hash like Harley
cooking and I would love to see your
finished product have a great day and
I'll see you next week bye
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