Salt potatoes are a regional specialty of Upstate New York, usually served in the summer when the young potatoes are first harvested. In the Central Upstate New York region you can find small potatoes for salt potatoes packaged by the bag along with packages of salt. My hubby loves salt potatoes, I however am never sure what to do with the left-overs. When I was trying to think of ways to use them up I remembered the awesome Irish Nachos we had at a restaurant, these never last long at picnics, and I think they are better this way than the first time around
cold cooked leftover salt potatoes
shredded chedder cheese
cooked bacon, crumbled
sweet onion, diced
can, sliced black olives
cherry tomatoes, chopped
jarred sliced, hot peppers
1Cook Salt Potatoes following the directions on the bag. If you do not have pre-packaged salt potatoes, boil small potatoes in heavily salted water, the usual ratio is (1)one cup of salt to (6)six cups of water.
Place potatoes in the pot and bring to a boil, reduce heat and simmer until potatoes are tender but firm.
2Using a potato masher flatten the cooked potatoes. Really there is not much else to say, no fancy foodie term. Just straight-forward potato flattening.
3Arrange your now smashed potatoes in a oven safe baking dish, pack them in tightly so they completley cover the bottom of the pan, I also sprayed my pan with cooking spray, so the cheese would not stick. The size of the dish you use will depend on how many potatoes you have left over. I used two pie sized pans, so the kids could fix up their own potatoes and I would not have to hear, “I don’t like all that junk”.
4Bake in a 450 degree pre-heated oven, until the potatoes are hot and the edges are golden and crispy. About 20 minutes, for the sized pans I used.
5Once the potatoes are hot and crispy, sprinkle the potatoes with the shredded cheddar cheese and crumbled bacon. Put back into the oven until the cheese is melted, don’t go anywhere it happens quick!