Crispy Smashed Breakfast Potatoes With Bacon Aioli

Feast Local
by Feast Local
6 servings
1 hr
Crispy Smashed Breakfast Potatoes

Take your breakfast buffet to the next level with these crispy smashed potatoes with bacon aioli!

While the crispy smashed breakfast potatoes may be time consuming, they are largely hands off to make, making this recipe super easy!

The base of the sauce is a simple aioli which uses standard pantry ingredients. For the aioli, you will need, egg yolks, neutral oil like avocado, an acid, and some salt.

To make to aioli, begin by making the bacon, I used half of the pack for the sauce. But it would not hurt to make the whole pack to eat along with your potatoes! Once the bacon is cooked through, transfer to a paper towel to remove the excess oil and reserve the bacon oil to flavor the aioli further. In a food processor, blender, or larger container if using an immersion blender, combine the egg yolks, red wine vinegar, and dijon mustard until just incorporated. Then slowly stream in the olive oil until the aioli has emulsified and thickened. Chop up the bacon finely and add it to the aioli, pulse until just combined. Add up to 2 table spoons of the bacon oil to further flavor the aioli. Taste and add salt accordingly.

To make the crispy smashed breakfast potatoes, begin by bringing a large pot of water to a rolling boil. Salt generously. Then add in all the potatoes and cook for 30 minutes until the potatoes are fork tender and smash easily.

Crispy Smashed Breakfast Potatoes With Bacon Aioli
Recipe details
  • 6  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Crispy Smashed Breakfast Potatoes
  • 1.5-2 Lbs Fingerling Potatoes
  • ⅓ Cup Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Paprika
Bacon Aioli
  • 1 Egg Yolk
  • 2 Tsp Red Wine Vinegar (sub lemon juice)
  • ½ Cup Canola Oil (sub any neutral oil such as avocado)
  • ¼ Cup Bacon Fat rendered from cooking bacon
  • ½ Cup Bacon Chopped (roughly 5 strips)

Boil Potatoes in heavily salted water for 30 minutes. Remove once they can easily be pierced by a fork. Allow to cool until they are cool enough to handle.
Preheat oven to 400 degrees Fahrenheit.
Using the back of a cup or a potato smasher, smash the potatoes and spread them in an even layer on a baking tray.
Drizzle the olive oil over the potatoes and add the spices to the smashed potatoes.
Transfer to the oven and back for 35 minutes
Bacon Aioli
Cook the bacon on the stove until crispy and reserve the bacon fat. Once cooked, transfer to a paper towel to drain the extra oil and set aside. Chop the bacon
in a large bowl or food processor, whisk the egg yolk and vinegar for 2-3 minutes until the color becomes a pale yellow. Slowly stream in the canola oil and continue whisking/blending in the food processor and let the aioli emulsify. Season with salt and pepper as needed.
Once the base of the aioli is made, gently fold in the chopped bacon. to keep the creamy consistency of the aioli, I recommend using. spatula to fold in the back rather than continuing to whisk or blend it. For more bacon flavor, take the reserved bacon oil and add it in by the teaspoon gently stirring to combine.
Remove the crispy potatoes from the oven and drizzle over the bacon aioli. Serve and enjoy!
  • Bacon Aioli can be stored in an air tight container in the fridge for up to 2 days.
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