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Crispy Smashed Potato Salad with Bacon and Tzatziki | Bake to the roots

Crispy Smashed Potato Salad with Bacon and Tzatziki

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 01:00
  • Total Time: 01:30
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: International


Best potato salad ever: Crispy Smashed Potato Salad with Bacon and Tzatziki



For the salad:
35 oz. (1kg) small baby potatoes
2 garlic cloves, minced
34 tbsp. olive oil, plus some more if needed
salt, pepper
8 slices bacon

For the Tzatziki:
18 oz. (500g) Greek yogurt
2 tbsp. olive oil
1/2 cucumber, grated
2 garlic cloves, minced
salt, pepper

1 small red onion, in fine rings
1 spring onion, in rings
some olive oil for drizzling
salt, pepper


1. Add the potatoes to a large pot, add water so the potatoes are well covered, add some salt and cook for 20-25 minutes or until cooked through. Remove from the heat, drain, and let cool down for 5 minutes.

2. Preheat the oven to 390°F (200°C). Line a large baking sheet with baking parchment. Transfer the potatoes to the baking sheet and smash them with the bottom of a glass. You want them to be flat and thin but not breaking into pieces. Let sit for another 5 minutes so they can release some more steam. Peel and finely mince (or press) the garlic and mix with the olive oil. Brush the potatoes with this mix and season well with salt and pepper. Place the baking sheet in the oven and bake for 45-55 minutes (depends on the size and thickness of the potatoes). You want the potatoes to be golden brown and crispy. Do not flip the potatoes in between! Take out of the oven and set aside. Do not turn off the oven.

3. For the crispy bacon take a piece of baking parchment and crumple it. Place on a baking sheet and add the bacon strips on top – this way the fat from the bacon can drip down and the bacon is not cooking in its own liquids and fat. Place in the oven and bake for 8-12 minutes or until the bacon is nice and crispy. Flip halfway through the baking time. Take out of the oven and let cool down for a moment.

4. While the bacon is in the oven prepare the Tzatziki. Add the yogurt and oil to a bowl and mix to combine. Grate the cucumber and place it on a piece of kitchen paper to get rid of some of the liquids from the cucumber. Mince the garlic finely or press through a garlic press. Add the cucumber and garlic to the bowl with the yogurt and mix. Season with salt and pepper.

5. To assemble the salad add half of the Tzatziki on a large plate, add the (still warm) smashed potatoes on top, break the bacon into small pieces and add together with the finely sliced onion on top of the potatoes. Sprinkle with some chopped spring onions and season with some more salt and pepper, drizzle with some olive oil. Serve along with the rest of the Tzatziki so everybody can add more if they like.


Enjoy baking!