I grabbed a little sack of these itty bitty potatoes at the store the other day. They were so cute and I couldn’t wait to take them home and use them right up. I wasn’t really sure what in the world I was going to use them for, but I knew I would figure something out. I mean, when a bag of potatoes says “Buy Me!” who am I to ignore the voice of spuds?
I came home and decided on a nifty little recipe from Kraft Kitchens called Potato Smashers. By the way, do you subscribe to their free magazine? It’s truly loaded with a lot of good and family friendly recipes. I do have to comb out some junk and convenience items, but I still come away with several great ideas from each issue.
Potato Smashers are small potatoes boiled, smashed flat, and sauteed. They turn out like a cross between a twice baked potato and a potato pancake. And good golly gosh they’re good.
So, I’ve been forcing my oldest daughter, Katie, to work in the kitchen with me. She just doesn’t have any interest in cooking – except an occasional cake, cobbler, or pie – otherwise it’s just a chore to her. But, she’s 14 1/2 now and can barely boil water. Her sister, Babs, who is 7 has more kitchen savvy. I think that’s just sad and I’ve decided she must learn to cook. Her future family will thank me for it someday.
So, I put Katie to work on these potatoes. Boy was she pissed. She was all like, “Why do I have to cook them twice?” Teens can be so lazy. Oh, what’s that? You don’t have a teen? Well, I’ve been thinking of setting up a loan system . . .
Now don’t get too anxious, thinking you might see a picture of Katie cooking potato smashers, because if I wield a camera anywhere near Katie (or her friends for that matter) they run in terror. What is that about?
But, getting back to the potato smashers, they turned out good! As much grief as I give Katie, she did a wonderful job. And, gosh I love that bratty kid. She’s my sidekick these days, and even if it isn’t hanging out in the kitchen, I suppose that’s o.k., right?
Anyhow, here’s the recipe:
Adapted from: Kraft Food & Family Magazine
8 small potatoes, about 1 1/2 inches in diameter
1/4 cup crumbled bacon
2 Tbsp Italian dressing
1/2 cup shredded sharp cheddar cheese
Place potatoes in a large pan enough water to cover the potatoes. Boil for 15-20 minutes, or until potatoes are tender. Drain well.
On a cutting board, press each potato with the bottom of a small dish to flatten. Potatoes should be about 1/2 inch thick when done.
Heat dressing in a large skillet over medium heat. Add the potatoes and cook for 4-5 minutes, or until they are golden brown. Turn the potatoes over gently – because they will come apart easily – and sprinkle evenly with cheese and bacon. Put the lid on the skillet and cook for about 2 more minutes, or until the cheese is yummified – otherwise known as melted. Serve topped with sour cream, if desired.
- None Found