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.
Provided by Diane Atherton @DeeDee2011
Categories Potatoes
Number Of Ingredients 8
Steps:
- 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!
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