Best Buttermilk Bacon Smashed Potatoes Recipes

Buttermilk-Bacon Smashed Potatoes image

Provided by Bobby Flay

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 9

1 pound red bliss potatoes
Salt
8 ounces bacon, sliced
1/2 cup buttermilk
1/4 cup heavy cream
Freshly ground pepper
3 tablespoons unsalted butter
2 cloves roasted garlic, smashed to a paste
Greens of 2 scallions, sliced, plus more for garnish

Steps:

Add the potatoes to a pot and cover with water. Season with salt and bring to a boil. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes. Drain and add to a bowl.
Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat.
Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed.
Smash the potatoes just a little bit, and then season with salt and pepper. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash. Taste and re-season if needed, adding more buttermilk/heavy cream if desired. Fold in the rendered bacon, reserving some for garnish. Garnish with the reserved bacon and scallions.

Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Smashed Potatoes image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 16

1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
Peanut oil
Salt and freshly ground pepper
3 cups all-purpose flour seasoned with salt and pepper
4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
2 cups blue cornmeal, seasoned with salt and pepper
Ancho-Honey Sauce
1 cup honey
2 tablespoons ancho chile powder
2 pounds red bliss potatoes, skin on and boiled
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed to a paste
1/2 cup cooked bacon, crumbled
Salt and freshly ground pepper

Steps:

For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.
For the Ancho Honey Sauce: Mix all ingredients together until blended.
For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree.

Buttermilk-Bacon Smashed Potatoes image

Provided by Kathy D

Categories Vegetables

Time 25m

Number Of Ingredients 7

5 lb peeled red potatoes, quartered
2 Tbsp kosher salt
1 stick unsalted butter, softened (8 t)
1 1/2 - 2 c buttermilk
6 clove roasted garlic
8 slice cooked bacon, crumbled
kosher salt and freshly grounded black pepper, to taste

Steps:

1. Roast unpeeled garlic cloves, rubbed with olive oil and wrapped tightly in foil, in a 300 degree F. oven for about 45 minutes. Squeeze out the garlic from the skins.
2. Put the potatoes in a large pan and cover them with cold water and 2 T. of salt. Bring to a boil and cook for about 10-12 minutes, or until soft. Drain them well and put them back into the pot over low heat.
3. Add the butter, buttermilk, and the roasted garlic. Mash it until desired smoothness. Next, stir in the bacon crumbles. Season to taste with salt and pepper. Enjoy!