From my last post of a light refreshing salad to these Loaded Smashed Potatoes. Well, life is all about balance I guess. I have been playing around with versions of these for a long time. While I am not a big lover of chips or fries, I couldn’t resist the description of dirty fries on the menu in Dockland some time ago. They were served with aioli, chorizo, feta and parmesan cheese. And they were incredibly good.
So I have been making my own dirty or loaded fries (it doesn’t sound right to use chips here) with various toppings. Then I saw someone on Instagram making Loaded Smashed Potatoes. I couldn’t believe I hadn’t though of it before! I’m been a fan of Alison Roman’s Smashed Potatoes for some time. While these take a little time, they are so easy and though they are not the prettiest, they taste delicious.
Apologies to those who got the unedited version last night, I hit publish instead of save draft!
Useful tips & links:
- This is a real anything goes type of recipe. I have made these with Mexican toppings like sour cream, salsa and avocado, with chorizo and feta, the possibilities are endless really.
- The sauce for this is a simplified version of Gizzi Erskine’s Big Mac Sauce which you can see on her Instagram post. That sauce is incredible, it is worth making a big batch of it.
- You can make the potatoes to the point of boiling them and smashing them and then putting them in the fridge until you are ready to finish them in the oven.
- Instead of oven roasting you can shallow fry them to crisp them up.
- I like to add a little melted butter to mine as they go in the oven for an extra layer of flavour. Not the healthiest way to do it but I don’t think anyone sees these as a healthy option!
- For more ‘loaded’ recipes see my Masala Fries with Mango, Salsa and Raita or my Loaded Twice Baked Potatoes.
- While you’re here, have a look at these Banging Buffalo Fries from Gina of The Daly Dish.
Loaded Smashed Potatoes
Serves 3-4 as a side
- 500g of baby or salad potatoes, scrubbed but not peeled
- Sunflower oil
- Melted butter (optional)
- Salt and pepper
For the sauce
- 100g of mayonnaise
- 30g of ketchup
- 15g of mild American mustard
- 1 tablespoon of pickle juice from a jar of gherkins
- ½ teaspoon of smoked paprika
For the toppings
- 50g of grated cheddar cheese
- Fried crispy bacon, around 4 slices
- Slices of gherkins or cornichons
- Chopped chives
- Aleppo or Cayenne pepper
- Boil the potatoes in salted water for 15-20 minutes until tender but not fully cooked, the smaller ones may cook faster. If they are fully cooked they will disintegrate completely when you try to smash them. Drain and allow them to steam in the colander for a few minutes which will dry them out a little and help them crisp up.
- Preheat the oven to 220c/200c fan/gas mark 7.
- Place the potatoes on a baking sheet, well spaced out. Use a glass or potato masher to gently crush the potatoes, not too much just until they have broken a little. You want to create ridges that will crisp in the oven.
- Drizzle over some sunflower oil and a little melted butter and gently toss the potatoes to coat them. Season with salt and pepper and roast in the oven for 25-30 minutes until golden brown and crispy in places. All ovens vary so check them occasionally to make sure they are not burning.
- When the potatoes are on to boil, make the sauce by whisking everything together until smooth. It tastes quite strong at this stage so just set it to one side for about 30 minutes and then taste it to see if you want to adjust any of the flavourings.
- When the potatoes are almost done in the oven cook the bacon until crispy and drain and break or chop into little pieces.
- When the potatoes are cooked, top with the grated cheese and return to the oven briefly to melt the cheese.
- Sprinkle over the chopped bacon, a thin slice or two of pickled gherkins and the chopped chives.
- Drizzle over some of the sauce and serve immediately.