Crispy Smashed Potatoes with Bacon and Cilantro

Recipe by Nathan Lippy

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.
Cook your bacon crisp and well done then drain on a bit of paper towel.
Move your potatoes into the bacon fat and cook for 2 -3 minutes, tossing often.
In a mixing bowl, add the sour cream, Tequila Lime Seasoning, Lime juice and beer. Mix evenly.
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.
Chop the bacon as small as you like.
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.

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