loaded smashed new potatoes
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.
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 medium new red potatoes
- 2 or 3 tablespoons 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 slices fried bacon, crumbled, optional
- - sour cream, optional
- - chives
How To Make loaded smashed new potatoes
-
Step 1Boil potatoes until just tender, about 15 to 20 minutes depending on size of potato; drain water off. -
Step 2Heat white truffle oil over a medium heat in a 10-inch or larger frying pan until hot.
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Step 3With 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.
-
Step 4Fry to a golden brown on both sides (flipping only once). Once you flip, season with salt and pepper again.
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Step 5Place 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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