Entree: Ukraine – Carpathian Ukraine – Підбивані картоплі ➤ Pidbivani Kartopli (Rustic Carpathian pan‑fried smashed potatoes with onions, garlic and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or similar)
- 2 tbsp (30 ml) rendered pork fat or lard
- 1 tbsp (15 ml) sunflower oil or neutral vegetable oil
- 1 tbsp (15 ml) unsalted butter
- 4 slices bacon, approx. 4 oz (115 g), chopped
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) sour cream for serving (optional)
- 2 tbsp (6 g) fresh dill, chopped
- 1 tbsp (6 g) fresh chives or green onion, chopped

Instructions

1. Wash potatoes and place in a pot of cold salted water. Bring to a boil and simmer until just tender when pierced, about 20–25 minutes. Drain and let cool slightly until easy to handle.
2. While potatoes cool, heat a large skillet over medium heat and add the bacon; cook until fat renders and bacon begins to brown, about 5 minutes. Remove most of the bacon pieces with a slotted spoon and set aside, leaving the fat in the pan.
3. Add pork fat (or lard), sunflower oil and butter to the skillet. Add the sliced onion and cook over medium heat, stirring occasionally, until soft and caramelized, 8–12 minutes. Add minced garlic in the last 30 seconds and remove onion mixture to a bowl.
4. Place each potato on a cutting board and press down gently with the flat of a spatula or the bottom of a small saucepan so each is flattened to roughly 1/2 inch (1 cm) thickness; keep them whole.
5. Increase heat to medium‑high and arrange the smashed potatoes in the skillet in a single layer; do not overcrowd—work in batches if needed. Fry undisturbed until a deep golden brown crust forms, 4–6 minutes. Flip and brown the other side, another 4–6 minutes.
6. Return the caramelized onions and reserved bacon to the skillet during the last minute of cooking to warm through; baste with melted butter and fat. Season with salt and black pepper to taste.
7. Transfer to a serving platter, sprinkle with chopped dill and chives, and serve hot with sour cream on the side.