This recipe was formed around the essence of what a KendellKreation is. I had a handful of potatoes left from a big bag I bought, a few tomatoes on the verge of being done for, and a couple of ears of corn leftover. Roast off a little bacon and this recipe for Smashed Potatoes with Corn, Tomato, and Bacon Salad is born.
Assembling the components
I start by boiling the potatoes until they are fork-tender. Soft enough to smash by not falling apart. The time this takes will vary based on the size of your potatoes, just give them a prick with a fork to tell, if it falls out quickly and easily, they are ready to smash.
While the potatoes are boiling, roast off your ears of corn or warm frozen depending on the time of year and what you are using. I also roast off my bacon while my corn is cooking and the oven is on. I usually do this in my toaster oven because it is so quick and efficient.
Cut off the corn when it cool, and chop the bacon and tomatoes and combine them in a bowl together. Season and dress to your taste. Taste and adjust it as needed.
When you remove the potatoes from the boiling water, roll them around in some of the fat from the bacon and season with salt and pepper.
I used a cereal bowl because my potatoes were on the larger side, but a sturdy glass would work too. Smash the potatoes and drizzle with a little more oil or bacon fat and another sprinkle of salt.
Place them under a broiler and roast until they get browned and crisp. This may take 10-15 minutes depending on the strength of your broiler.
After the potatoes have browned toss the corn salad on top and return the pan to the broiler for about 5 minutes. This will warm the corn salad, cook the tomatoes a little and re-crisp the bacon, plus meld all the delicious flavors together.
What to serve Smashed Potatoes with.
This recipe makes a great side dish to a fantastic summer grilled steak, or as an alternative Thanksgiving or Christmas side dish. I think it would even be great served at a barbeque with my Instant Pot BBQ Ribs. They would be great warm or at room temp and can hold up to sitting out for a little bit.
I even think of it as a bit of a potato salad alternative, minus the mayo if that's your thing. I hope you enjoy, whether it is for a holiday or a simple backyard cookout, it's delicious no matter what.
Smashed Potatoes with Corn, Tomato, and Bacon Salad
I love the combo of corn, tomatoes, and bacon. Add in some potatoes and you have the perfect side dish for summer grilling or a little something different for Thanksgiving or Christmas Dinner.
Ingredients
- 10-12 med Yukon Gold Potatoes
- 6 slices Bacon, thick-cut, diced
- 4 ears Corn, or 1 12oz bag frozen
- 2 Romas Tomatoes, diced
- Olive Oil
- Champagne Vinegar
- Kosher Salt
- Fresh Cracked Black Pepper
Instructions
- First, boil the potatoes until fork tender 20-30 minutes depending on the size of your potatoes.
- While the potatoes are boiling, cook the bacon, lay the strips out on a foil-lined baking sheet, and bake at 425˚F for 20 minutes. If using ears of corn, coat them with a little olive oil, salt, and pepper and roast in the oven with the bacon, 15-20 minutes. If using frozen, sauté the corn to warm it through in a little oil and season with salt and pepper.
- Preheat the oven broiler to high.
- When the potatoes are soft, toss them on a baking sheet and coat with the bacon fat, salt, and pepper. Smash the potatoes, drizzle with a little bit of olive oil and another sprinkle of salt and pepper. Place under the broiler and roast until browned, 10-15 minutes depending on your broiler. While the smashed potatoes are crisping, cut the corn off the cob and mix it with the diced tomatoes and bacon, and a splash of olive oil, vinegar, salt, and pepper. Taste and adjust the seasoning as needed. It should be slightly sweet and tart from the vinegar. When the potatoes are brown, toss the corn salad on top and return the pan to the oven for 5 more minutes.
- Serve immediately and enjoy!
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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