Bacon-Gruyere Smashed Potatoes — The Side Dish That Kept Up With the Brisket

I turned thirty-two in October. Wait — I already documented my birthday earlier in this year. Time moves strangely in a narrative. Let me recalibrate: this is the summer stretch, July, and the heat is relentless and the grill is running and the catering bookings are coming in steadily — one or two per month, five hundred to eight hundred dollars each, the pipeline of income that funds the dream. This week I catered a family reunion — eighty people in a park in Rosedale Park (the neighborhood where I rent, the neighborhood where I want to open Carter's Kitchen). The food was my standard lineup plus a new addition: smoked brisket, sliced thin, served on Texas toast with pickles. The brisket is my crowning achievement — fourteen hours of smoke and patience and temperature management, the bark black and peppery, the meat pink and tender, the smoke ring visible like a sunrise beneath the surface. The brisket alone generated twelve inquiries. Twelve. The food is doing the marketing. I do not have business cards. I have ribs and brisket and the word of mouth of eighty people who just ate the best barbecue of their lives. Aiden came to the reunion to help. He carried plates and refilled water cups and wore his own apron (a gift from Brianna — she had it made, embroidered with "Junior Chef Carter"). My seven-year-old has a branded apron. The restaurant does not exist yet, and the staff is already uniformed. The family is the business. The business is the family.

Twelve inquiries off one brisket — I still can’t say that without grinning. But here’s what I know from years of working a pit: the brisket gets the glory, and the sides keep people at the table. At the Rosedale Park reunion, these Bacon-Gruyère Smashed Potatoes were the quiet workhorse next to that Texas toast — crispy on the outside, rich and melty inside, and gone before I could plate a second round. If you’re feeding a crowd that means business, you need a side dish that means business too, and this one never lets me down.

Bacon-Gruyère Smashed Potatoes

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 8

Ingredients

• 2 lbs small Yukon Gold potatoes, scrubbed
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more for boiling water
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 6 strips thick-cut bacon, cooked and crumbled
• 1 cup shredded Gruyère cheese
• 2 tablespoons fresh chives, thinly sliced
• 1/4 cup sour cream, for serving (optional)

Instructions

1. Boil the potatoes. Place potatoes in a large pot and cover with cold, well-salted water. Bring to a boil over high heat and cook until fork-tender, about 20–25 minutes. Drain and let cool for 5 minutes.
2. Preheat and prep the pan. Preheat your oven to 450°F. Drizzle 2 tablespoons of olive oil across a large rimmed baking sheet, spreading it evenly.
3. Smash the potatoes. Arrange the boiled potatoes on the prepared baking sheet, spacing them a few inches apart. Use the bottom of a heavy mug or a flat spatula to firmly press each potato down until it is about 1/2-inch thick.
4. Season and roast. Drizzle the remaining tablespoon of olive oil over the smashed potatoes. Sprinkle evenly with salt, pepper, and garlic powder. Roast in the preheated oven for 20–22 minutes, until the edges are golden and crisped.
5. Add the toppings. Remove the baking sheet from the oven. Scatter the crumbled bacon evenly over the potatoes, then top generously with shredded Gruyère cheese.
6. Broil to finish. Return the pan to the oven under the broiler for 2–3 minutes, watching closely, until the cheese is fully melted and beginning to bubble and brown at the edges.
7. Garnish and serve. Remove from the oven and immediately scatter fresh chives over the top. Serve hot, with sour cream on the side if desired.

Nutrition (per serving)

Calories: 285 | Protein: 11g | Fat: 16g | Carbs: 24g | Fiber: 2g | Sodium: 420mg