Crispy Golden Potatoes with Greek Yogurt and Avocado Salsa

Steps

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1. 1
   Line a bowl with paper towel or cheesecloth, pour in the yogurt, and let it drain to remove excess liquid until thick — ideally done the night before and refrigerated.
   ▶ ≈0:23
2. 2
   Cut the bacon into small pieces and cook in a cold pan over low heat, letting the fat render out slowly until golden, then drain on paper towel.
   ▶ ≈0:47
3. 3
   Wash the red potatoes and cook them whole with the skin on, to preserve their natural sweetness.
   ▶ ≈1:19
4. 4
   Dice the tomato and red onion, cube the avocado, and mix with chopped cilantro to make a fresh salsa base.
   ▶ ≈1:56
5. 5
   Combine all the chopped ingredients in a bowl, drizzle with olive oil for fragrance, and season gradually with salt to taste; add a bit of minced garlic if you like extra aroma.
   ▶ ≈2:45
6. 6
   Place the cooked potatoes in a skillet and press them flat with a spatula — the flatter and thinner, the crispier and tastier they'll be.
   ▶ ≈3:11
7. 7
   Add plenty of butter and fry the smashed potatoes until golden and crispy on both sides, then season with salt and black pepper before plating.
   ▶ ≈3:52
8. 8
   While still hot, sprinkle cheese over the potatoes to let it melt.
   ▶ ≈4:27
9. 9
   Layer the thick strained yogurt, avocado-tomato salsa, and crispy bacon on top of the cheesy crispy potatoes to finish. Add a dash of Tabasco if you want some heat.
   ▶ ≈4:42