Smashed Mini Potatoes

We have jumped on the latest food trend: smashed mini potatoes! These simple and tasty potatoes are the perfect base for your own favourite flavour combinations. We used brie, bacon and cranberry sauce, and a spicier alternative with cheddar cheese and jalapeños. We think they would also work well with garlic, lemon and parmesan or harissa, paprika and honey. Get creative with toppings suited to your preferred flavour palette.

They’re super easy to make and perfect finger food!

Cooking surfaces

BBQ Temperature

Ingredients

For the Potatoes

1 bag new pototoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp celery salt or onion powder
salt and pepper to taste

Topping 1

1.5 rashers bacon, chopped and cooked until crispy
1 small piece of brie
cranberry sauce
1 spring onion, green tops finely sliced

Topping 2

1.5 rashers bacon, chopped and cooked
cheddar cheese, grated
pickled jalapenos

Equipment

We use the Lodge Cast Iron Baking Pan in the Large Big Green Egg.

Method

Setup your Big Green Egg for an indirect cook with the stainless steel grid on top of your ConvEGGtor. Set your Egg to 180°C.
Firstly, you need to cook the potatoes, we did this indoors but you could cook them on the Egg. Place your potatoes, whole, into a large saucepan of water and bring to the boil. Add a good pinch of salt.
You want to cook the potatoes until they’re fork tender, which takes about 20 to 25 minutes. Do not cook completely otherwise, they’ll disintegrate as you try to smash them.
Once cooked drain the potatoes. Place olive oil and flavourings into the saucepan and mix together. Put the potatoes back into the saucepan and toss them in the oil mix so they are all nicely coated.
.Place the potatoes on to a rimmed baking sheet. Use a potato masher, or use the bottom of a cup, and press down firmly to smash the potatoes. Roast the potatoes for about 40 minutes until they are nice and brown and crispy on both sides. You’ll need to flip them after about 20 minutes.
Once cooked you can add the toppings to your potatoes. We chose two toppings for our live cook.
On half the potatoes, we placed a slice of brie, 1/2 tsp of cranberry sauce and some cooked bacon.
On the other half, we sprinkled some cheddar cheese and added some jalapeños and bacon bits.
We popped them back in the Egg and continued to roast them until the cheese had melted, approx 5 to 10 minutes.
Once ready, remove from the heat and sprinkle with spring onions. Allow to cool slightly, until you can pick them up comfortably with your fingers. These tasty snacks won’t last long!