California Love- Brunch Potatoes
Recipe Type: Side Dish, Brunch
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A combination of Giada de Lauentiis's fried smashed potatoes with lemon and Bobby Flay's grilled potato salad with bacon-blue vinaigrette. Yes, please!
  • .5 lbs (8oz.) Yukon Gold baby potatoes
  • 1 small yellow onion, sliced into half rings about ⅓" thick
  • 5 slabs bacon, crisped
  • ⅓ cup (237grams) Italian flat leaf parsley, rough chopped
  • ½ lemon, juice and zest
  1. Bring a medium pot of salted water to a boil, add potatoes ,and cook until fork tender, about 10 minutes. Remove and let cool till warm.
  2. Meanwhile, crisp bacon in a medium sized skillet over medium-low heat, flipping half way through; about 8 minutes.
  3. Remove bacon to paper-towel lined plate to absorb grease. Pour out grease in reserve bowl.
  4. Keep 2 Tbls. (1oz.) remaining grease in the pan, add onions, and saute over medium-low heat until caramelized and brown. Reserve.
  5. Place cooled potatoes, one at a time, on a cutting board and press down with the broad side of a knife to smash the potato. In same pan, heat 1 Tbls. (.5oz.) each bacon grease and vegetable oil. Add layer of potatoes and fry till browned, flipping half way through about a 6 minute cooking time.
  6. Add potatoes, onions, bacon, parsley, and lemon into a bowl and toss. Serve warm. Enjoy & repeat!
Recipe by Honest Cooking at