Smashed and Loaded, Fried New Potatoes
10-15 small new potatoes
4-5 slices of bacon
Salt and cracked pepper for seasoning
½ cup grated parmesan cheese
¼ cup chopped chives
Optional Sour cream as desired
Equipment: 6-quart stainless steel stockpot,
12-inch nonstick frying pan with cover.
1. Bring your 6-quart stockpot to a boil with
salted water. Once boiling, add the potatoes and cook until just tender and can
be pieced with a fork (about 10 minutes). Drain and let cool slightly.
2. Lay the potatoes out on a baking sheet,
then using the back of a measuring cup or large drinking glass, gently press
down on each potato to smash slightly. If any of them break up at the ends, you
can patch and press them together while they are still warm. Leave to cool,
they will be easier to transfer to the pan once cooled.
3. In a large American Kitchen 12-inch Frying
Pan, cook the bacon over medium heat until crispy, remove the pan from the
heat, drain, cool and then finely chop the bacon.
4. Using the same pan, add enough olive oil or
other frying oil to make the bottom of the pan completely coated. Heat over
medium low heat until the oil starts to shimmer.
5. Add the smashed potatoes to the pan, using
a thin spatula. Leave the potatoes to cook about five minutes, then flip and
top each potato with the cheese, cover the pan and cook for another 3 minutes
6. Remove the pan from the heat, take off the
lid and top the potatoes with chives, bacon and sour cream (if desired). Serve
straight from the pan!