Crispy Smashed Potatoes with Bacon and Cilantro

Directions

1. 1

   Pre-heat your Blackstone griddle to medium-low heat. Add 1-2 tablespoons of olive and oil and then the potatoes. Cook for 2-3 minutes covered. Lift the dome and add ¼ cup of water. Cover with a dome and steam for 3-4 minutes. Add another ¼ cup of water and steam another 3-4 minutes or until soft.

2. 2

   Cook your bacon crisp and well done then drain on a bit of paper towel.

3. 3

   Move your potatoes into the bacon fat and cook for 2 -3 minutes, tossing often.

4. 4

   In a mixing bowl, add the sour cream, Tequila Lime Seasoning, Lime juice and beer. Mix evenly.

5. 5

   Using a heavy spatula or burger press, smash the potatoes into the bacon fat. Add some salt & pepper and garlic powder. Cook for 2 minutes and then flip to cook the other side.

6. 6

   Chop the bacon as small as you like.

7. 7

   To plate, add the crispy potatoes to a serving platter, garnish with chopped cilantro and chopped bacon. Finish with a drizzle of the sauce and serve hot.