Hunters Smashed Potatoes

Name: Hunters Smashed Potatoes
Total time: 2 h 50 min
Ingredients: 6 slices of Streaky Bacon, cooked & diced (see notes); 20 Baby Potatoes (approx 700g/1.5lb); 2 tsp + 1/4 tsp Salt; 2 tbsp Olive Oil; 1/2 tsp EACH: Smoked Paprika, Garlic Powder; 1/4 tsp Black Pepper; 100-120g / 3-4oz Cheddar, grated; finely diced Fresh Chives, to garnish; BBQ Sauce, as needed

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Total: 170

Servings: 4

Ingredients

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6 slices of Streaky Bacon, cooked & diced (see notes)20 Baby Potatoes (approx 700 grams/1.5lb)2 tsp + 1/4 tsp Salt2 tbsp Olive Oil1/2 tsp EACH: Smoked Paprika, Garlic Powder1/4 tsp Black Pepper100-120 grams / 3-4 ounces Cheddar, gratedfinely diced Fresh Chives, to garnishBBQ Sauce, as needed

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Instructions

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Step 1

Add the potatoes to a large pot and add enough cold water to just about cover them. Stir in 2 tsp salt then bring to a boil. Cook for around 20 mins, or until fork tender.

Step 2

Drain the potatoes and let them sit in the colander for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F.

Step 3

Add the potatoes to a large baking tray and toss them in olive oil, smoked paprika, garlic powder, salt and pepper. Spread them out then use a mug or measuring cup to press down on each potato. The thinner you smash them, the crispier they'll be. Just be careful they don't break apart. You want them still intact. Use two trays if you need more room.

Step 4

Top the smashed potatoes with a pinch of cheese, then bake them in the oven for 30-35mins, or until deep golden & visibly crispy.

Step 5

Push the potatoes toward the centre of the tray to close up the gaps, then drizzle over BBQ sauce. You may need to use a spatula to lift them slightly. Top with bacon and chives then tuck in and enjoy!