Nacho average potatoes: Annabel Bower’s loaded smashed spuds served up in three delicious recipes

Annabel Bower is an Australian chef and food stylist that lives in Adelaide.

Today, Annabel is cooking three types of “loaded smashed potatoes”.

You boil the potatoes, then smash and bake them and load them with a range of toppings.

Loaded Cheese and Bacon Smashed Potatoes

Ingredients

• 1kg baby potatoes
• Olive oil
• Sea salt

For the cheese and bacon topping

• 200g shortcut bacon, diced
• 200g grated cheese (tasty, Colby, mozzarella or parmesan)
• ½ teaspoon garlic powder (optional)
• Fresh chives and BBQ sauce, to serve

Method

1. Steam the potatoes in a double boiler on the stovetop or in a steam oven at 100 per cent steam for twenty-five to thirty minutes. Pat dry with paper towel.
2. Line an oven tray with baking paper and drizzle with olive oil. Place potatoes evenly across the tray. Using a sturdy glass, smash each potato until flattened halfway. Fluff with a fork if you like — more fluff means more crunch.
3. Drizzle generously with olive oil and sprinkle with sea salt. Roast at 230C fan-forced for thirty minutes.
4. Meanwhile, fry the bacon over medium heat until golden and crisp. Drain on paper towel.
5. Once the potatoes are crispy, sprinkle half the cheese over each, then scatter with garlic powder, if using. Top with bacon and the remaining cheese.
6. Return to the oven for five to ten minutes until the cheese is bubbly and golden.
7. Serve topped with freshly chopped chives and a drizzle of BBQ sauce. Perfect for footy-final snacks.

Loaded Caprese Smashed Potatoes

Ingredients

• 1kg baby potatoes
• Olive oil
• Sea salt

For the toppings

• 240g bocconcini
• 100g basil pesto (homemade or good-quality store-bought)
• 1 bunch fresh basil
• 250g truss cherry tomatoes
• 8 thin slices prosciutto (optional)
• Balsamic vinegar, to drizzle
• Good-quality extra virgin olive oil, to finish

Method

1. Steam the potatoes in a double boiler on the stovetop or in a steam oven at 100 per cent steam for twenty-five to thirty minutes. Pat dry with paper towel.
2. Line an oven tray with baking paper and drizzle with olive oil. Arrange potatoes evenly across the tray. Using a sturdy glass, smash each potato until flattened halfway. Fluff with a fork if desired — more fluff gives more crunch.
3. Drizzle generously with olive oil and sprinkle with sea salt. Roast at 230C fan-forced for thirty minutes.
4. Meanwhile, place truss cherry tomatoes on a second tray, drizzle with olive oil and roast for fifteen to twenty minutes until starting to burst.
5. To assemble, spread one-third of the pesto over the base of a serving plate. Top with a layer of smashed potatoes, scatter with half the torn bocconcini, dollop with pesto, add roasted tomatoes and fresh basil leaves.
6. Add another layer of potatoes and repeat with the remaining bocconcini, pesto and basil. Place remaining roasted tomatoes on top.
7. Finish with prosciutto (if using), a drizzle of balsamic vinegar and good-quality olive oil.

Loaded Mexican Smashed Potatoes

Ingredients

• 1kg baby potatoes
• Olive oil
• Sea salt

For the toppings

• 2 avocados (or 300g store-bought guacamole)
• 1 lime
• ¼ cup jalapeño slices
• 1 cup sour cream
• ½ bunch coriander, leaves and stems chopped, plus extra to garnish
• 200g cherry tomatoes, diced
• 1 shallot, finely diced
• 1 tablespoon red wine vinegar
• 50g Manchego cheese
• Paprika

Method

1. Steam the potatoes in a double boiler on the stovetop or in a steam oven at 100 per cent steam for twenty-five to thirty minutes. Pat dry with paper towel.
2. Line an oven tray with baking paper and drizzle with olive oil. Place potatoes evenly across the tray. Using a chunky glass, smash each potato until flattened halfway. Use a fork to fluff the tops if you like — more fluff means more crunch.
3. Drizzle generously with olive oil, sprinkle with sea salt and roast at 230C fan-forced for thirty minutes.
4. Meanwhile, make the toppings. For the guacamole, mash the avocado with lime juice and a pinch of salt. For the salsa, combine the tomato, shallot, half the coriander, red wine vinegar and a splash of olive oil.
5. To assemble, spread half a cup of sour cream over the base of a serving platter and dust with paprika. Top with a layer of potatoes, then dollop over guacamole and salsa and scatter jalapeños.
6. Repeat with the remaining potatoes, guacamole, salsa and sour cream. Finish with jalapeños, paprika, coriander sprigs and freshly shaved Manchego cheese. Serve hot or at room temperature.

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