Kamis, 09 Januari 2014
Barbecue Smashed Potatoes with Sliced Seared Strip Steak
I was definitely in the mood for a meaty pan seared steak last night, but I wanted to give a try to a new "Rachael Rayish" potato dish that had been floating around in my mind. I am not the biggest fan of a potato in the form of mashed or baked (I do hold french fries and potato chips in very high regard) but, still, every so often I get a hankering for a good spud. I say this dish is in style of Rachael Ray because she has a tendency to make one ingredient or dish take on the flavors of another. Imagine burgers that taste like shrimp scampi, for example, or say pasta that reminds you of a Reuben sandwich. Anyway, you get the idea. So, these Barbecue Smashed Potatoes are my homage to Rachael Ray and the whole meal was done, you guessed it, in under 30 minutes!
Barbecue Smashed Potatoes
Red Bliss Potatoes
bacon, sliced into thin strips
Worcestershire sauce
bottled barbecue sauce
mild cheddar cheese, shredded
jalapeno pepper slices
sour cream
The recipe is in the free form style. You really do not need to measure the ingredients, it is best when you add a little of this and a bit of that. In a sauce pan, cover potatoes with cold water, bring to a boil, reduce to a simmer and cook for approximately 15-20 or until potatoes are fork tender. Drain and reserve. Preheat the oven to 425 degrees. In a cast iron skillet brown the sliced bacon to render the fat and crisp the bacon. Add the potatoes directly to the pan with the bacon and drippings. Smash down each potato with a potato masher. Drizzle over a some Worcestershire sauce, a little barbecue sauce and season with salt and pepper. Stir to combine the ingredients and distribute the bacon. Sprinkle over some cheddar cheese and jalapeno slices. Bake in the oven for about 15 minutes or until heated through and cheese is melted. Let rest a few minutes before serving. Delicious with dollop of sour cream over the top!
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