Recipe courtesy of Dave Lieberman
50 min
5 min
45 min
4 to 6 servings


  • 2 1/2 pounds red bliss potatoes
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 1 (8-ounce) package bacon, finely chopped
  • 2 tablespoons finely chopped fresh rosemary leaves


Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes.

Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork.

Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.

Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper.

Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.

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