CRISPY SMASHED POTATOES WITH SRIRACHA MAYO, PANCETTA AND SCALLIONS

Crispy Smashed Potatoes with Sriracha Mayo, Pancetta and Scallions image

Provided by Elena Besser

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 pounds baby or fingerling potatoes
Kosher salt
1 teaspoon baking soda
Canola oil
One 4-ounce container diced pancetta or 4 slices thick bacon, diced
1/2 cup mayonnaise
1/4 cup sriracha (see Cook's Note)
1 bunch scallions, thinly sliced (see Cook's Note)

Steps:

Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Season the water with 1/4 cup kosher salt and the baking soda. Bring to a boil over high heat. Once boiling, continue to cook the potatoes until a paring knife easily pierces the potatoes and the insides are creamy, 20 to 25 minutes. Drain and set aside.
While the potatoes cook, add 1 tablespoon canola oil and the pancetta to a large cast-iron skillet and place over medium heat. Cook, stirring occasionally with a slotted spoon, until crispy and cooked through, 5 to 7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
Press down on the potatoes using the back of a water glass or mug to smash them. In the same skillet the pancetta cooked in, add 2 to 3 tablespoons of canola oil to the rendered fat. Place over high heat and add the potatoes in a single layer. Cook, stirring every 5 minutes, until the potatoes are crispy and golden, 12 to 15 minutes. Transfer the potatoes to a paper towel-lined plate and season with salt.
Meanwhile, stir together the mayonnaise and sriracha in a small bowl.
Place half of the crispy potatoes in a serving bowl. Top with half of the pancetta, scallions and sriracha mayo. Add the remaining potatoes to the bowl and top with the remaining pancetta, scallions and sriracha mayo. Enjoy!