Smashed Baby Potatoes

• total time: 1 hour 8 minutes

Ingredients

20 Baby Potatoes*

2 tsp + 1/4-12 tsp Salt

6 slices of Streaky Bacon

2 tbsp Olive Oil

1/2 tsp EACH: Smoked Paprika, Garlic Powder

1/4 tsp Black Pepper

120g / 1/2 cup Sour Cream, or as needed

120g / 4oz Cheddar, grated (or as needed)

1-2 thin Spring Onions, finely sliced

handful of Pickled Jalapeños, finely diced

Directions

Add the potatoes to a large pot with enough cold water to comfortably cover them. Stir in 2 tsp salt then bring to a boil. Once boiling, cook until fork tender, around 20-25mins (timings will depend on the size of the potatoes so just be vigilant). Drain the potatoes in a colander and let them sit for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F.

Tip the potatoes into a mixing bowl and coat in 2 tbsp oil, 1/2 tsp smoked paprika & garlic powder, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Space them out on 1-2 large baking trays (preferably lined with baking paper) then flatten each potato** (I use a large flat measuring cup). The thinner you smash them, the crispier they’ll be, just be careful they don’t break apart. Leave to sit for another 5 minutes to allow some more steam to escape.

Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes then top with cheese. Bake the potatoes until deep golden, visibly crispy and just starting to char around the edges, approx 30-35mins. During this time you can cook the bacon to your desired texture using your preferred method.

Let them rest for a few minutes (they’ll crisp up more as they cool) then top sour cream, bacon, spring onion and jalapeños. Enjoy!

In general, 20 baby potatoes should weigh around 600-700g/1.3lb-1.5lb.

If they stick to whatever you’re using I find gently twisting as you pull up sometimes helps. If you’re really struggling then put some baking paper over the potato before you smash it then lift it off.