Manageability – Easy and Cheesy.
Meat and potatoes are like grad school and crippling debt. You can’t have one without the other. So on steak night, the way I make those potatoes is more important than the protein. Well, that’s not true, but they’re important.
And these smashed potatoes from Cafe Delite were a perfectly tasty and easy compliment to any cut of beef. They’re cheesy and not too dry, plus boiling the potatoes before baking makes them soft on the inside with the crunch provided by the bacon. I don’t typically like eating the skin on the potato, but I tore right through these – yuuum yum. I would warn you that they will fall apart, so if you’re looking for a nice picture be sure to handle them delicately.
Altogether though, very tasty and pretty simple. A great addition to any meal. Unlike crippling debt.
Ingredients:
Smashed Potatoes:
- 2 pounds, or 1 kg potatoes (Yukon Gold or Carisma)
- A light spray of olive oil
- Kosher Salt and Black Pepper to taste in your mouth
- 2 teaspoons garlic or onion powder
- 1 cup shredded mozzarella Cheese
- 1/2 cup diced bacon
- 1 tablespoon finely chopped chives
Instructions:
- Pre-heat oven to broil (or grill) settings to high heat.
- Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- Spray potatoes lightly with olive oil spray; season with salt, pepper and garlic or onion powder (about 1/4 teaspoon each per potato).
- Broil (or grill) until they are golden and crispy (about 15 minutes).
- While potatoes are broiling, fry the diced bacon until just beginning to crisp; drain fat on a sheet of paper towel; set aside.
- Remove potatoes from the oven; top with the mozzarella cheese and bacon; return to the oven until the cheese has melted.
- Season with a little extra salt and top with chives. Serve immediately. Or whenever feels right.