Bacon Olive Oil Smashed Potatoes - With Two Spoons

Bacon Olive Oil Smashed Potatoes

An easy twist on roast potatoes with a burst of bacon flavor!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 pounds potatoes
Author With Two Spoons


  • 2 pounds small white or yellow creamer potatoes scrubbed
  • 1 Tablespoon Queen Creek Bacon Olive Oil
  • 2 Tablespoons grated parmesan cheese divided
  • Kosher salt
  • Pepper
  • Fresh chives for garnish


  1. Place the cleaned potatoes in a large sauce pan and cover with cold water. Add a pinch of salt and bring to a boil.
  2. Boil until the potatoes are just fork tender, approximately 20 minutes.
  3. Drain the potatoes and set aside.
  4. In a large bowl, drizzle the potatoes with 1 Tablespoon of Bacon Olive Oil and lightly toss to coat.
  5. Line a rimmed baking sheet with foil or a silpat.
  6. Gently "smash" each potato with a fork until just slightly flattened.
  7. Sprinkle the potatoes with a pinch of kosher salt and then top with half of the parmesan.
  8. Roast for approximately 20 minutes, or until the edges are golden and just crisp.
  9. Remove from the oven and toss with the remaining parmesan and some fresh chopped chives.
  10. Optional: Add another drizzle of olive oil just before serving!