Loaded Smashed New Potatoes

Diane Hopson Smith


Here's a new twist on new potatoes. I've been seeing and hearing about smashed potatoes and decided to try my hand at it. I was not disappointed.

I watched a video some time ago by Rachael Ray (I think) that inspired me to make these. Hers were simply smashed, seasoned and fried. I decided to "load" mine.

These were a big hit for lunch today with our Slow Cooker Pulled Pork BBQ sammies.

Hope you enjoy!

Photo's are mine.

pinch tips: How to Peel Potatoes





5 Min


25 Min


Stove Top


4 medium
new red potatoes
2 or 3 Tbsp
white truffle olive oil, enough to coat bottom of pan
kosher salt to taste, or a coarse salt
ground pepper to taste
sharp chedder, shredded
4 slice
fried bacon, crumbled, optional
sour cream, optional

Directions Step-By-Step

Boil potatoes until just tender, about 15 to 20 minutes depending on size of potato; drain water off.
Heat white truffle oil over a medium heat in a 10-inch or larger frying pan until hot.
With the back of a spatula, press potatoes flat being careful to not flatten to much (be careful in handling, you don't want to burn your hands); transfer potato patties to frying pan. Sprinkle with salt and pepper to taste.
Fry to a golden brown on both sides (flipping only once). Once you flip, season with salt and pepper again.
Place about a tablespoon of shredded cheese on each smashed potato. Once cheese begins to melt, transfer to serving plate. If desired, add bacon and a dollop of sour cream; spinkle with chives. Serve!

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American