Tuesday, 24 November 2009

• Thanksgiving Recipe: Smacked & Loaded Roasted Potatoes

  Potatoes roasted in a Cast-Iron Pan, with Cheddar Cheese, Crisp Bacon, Sour Cream and Chives
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  
  Thanksgiving is upon us again this year.  Most of us will not be responsible for the Turkey; but instead if we are responsible for anything culinarily related for Thanksgiving dinner, it's often a side-dish.
  
  Everyone's Thanksgiving Dinner is going to have Mashed Potatoes.  This goes well with the Turkey, and generally everything else on a Thanksgiving menu; and I love Mashed Potatoes... but why not break out a Potato dish that will have people saying "damn, nevermind the Mashed Potatoes -- give me some of THAT."
  
  That brings us this:  A Smacked Up & Loaded Potatoes in a Cast-Iron Pan, tossed in rendered Bacon Fat; then roasted in the oven, covered in Cheddar Cheese and crispy Bacon, baked again, and then topped with Sour Cream and Chives.  "Loaded", I think you understand.  But why "Smacked"?  Because we literally smack the Potatoes with the uncool business end of a Meat Tenderizer.
  
  Why smack the Potatoes with the spiky end of a Meat Tenderizer?
  
  Other than venting frustration at general holiday stress, pounding on potatoes with a big spiky metal hammer crushes and breaks up the surface of the potatoes, creating more surface area exposed to the air.  Why does this matter?  Because a Maillard Reaction (browning) isn't going to occur until moisture is gone; and the more surface area exposed, the quicker the evaporation of moisture; and thus the better and quicker the surface browning and cooking of the Potato.
  
  NOTE:  You can prepare this for many more people just by using a larger roasting pan and increasing the ingredient amounts proportionally.
  
  
  I N G R E D I E N T S:
  
  

  5-6 Medium Russet Potatoes, quartered into 1" cube.
  5 Slices of Thick-cut Bacon, cut into 1/2" strips
  1 1/2 Cups Cheddar Cheese, Grated
  
  Sour Cream
  Chives
  Salt & Pepper
  

  
  
  P R O C E D U R E:
  
  Preheat your oven to 450°F.  We want it HOT.
  
  
  
  
  Quarter your Potatoes into 1" blocks, skin and all.  The idea is for each one to be the right size to fit into your mouth when you stab it with a fork.  If people in your family have large mouths, feel free to cut larger cubes. 
  
  
  
  
  Cut your Bacon into roughly 1/2" strips; and cook them in your Cast Iron Pan.  If you don't have one, just cook them in a skillet.  When cooked/ crisped, remove them from the pan, and reserve the rendered Bacon Fat.
  
  
  
  
  Take your cubed Potatoes, microwave them for 5 minutes, and then toss them in the rendered Bacon Fat to coat.  This will be directly in the Cast Iron Pan if using one; or in your roasting pan if you do not have a Cast Iron Pan or if you want to make a much larger serving.
  
  
  
  
  Get out your large spiky metal hammer (aka Meat Tenderizer, War Mace, Mjöllnir, Sulfuras Hand of Ragnaros, whatever), and Smack the Potatoes around to create ridges and indentations in the surface.  Obviously if you're using a glass roasting dish, you want to do this outside of the dish.  Otherwise, have fun.  The amount of smashy-smashy is up to you.  I like mine fairly intact so I can fork it.  Don't get me wrong, I love spooning, but in this case, I'd rather just fork.
  
  Ahem.  Salt and Pepper, please.
  
  
  
  
  Roast at 450°F for about 20-25 minutes or until the Potatoes are nicely browned and cooked through (will pierce easily with anything).  Toss them around a bit.
  
  
  
  
  Drizzle your grated Cheddar Cheese on top, followed by your Bacon.  Put back into the oven and continue to bake for another 10 minutes or so until your Cheese is melted and browned to your satisfaction.
  
  You can serve directly in the Cast-Iron Pan if you like.  If you do, drop your Sour Cream and Chives directly onto the potatoes prior to bringing to serve.  Otherwise, let people serve themselves, with Sour Cream and Chives on the side.
  
  
   
  
  

  With Steak for Dinner
  

  
  
  
  

  
  Pan-fried with Eggs Over-Easy on sliced Pugilese Bread, Tomatoes for Breakfast.
  

  
  

  One of the nice things about this dish is that it can be made ahead of time, brought to the house where the Thanksgiving dinner is being held, and quickly reheated.
  
  Especially if you have a Cast-Iron Pan, you can just bring the whole thing and throw it into the oven at the end of the cooking cycle of the Turkey.  It doesn't matter where you put it in the oven.  Heck, you could even put it in the grill outside.  As long as the pan can get nice and hot again, and the Potatoes and Cheese can get crispy and melty again, you're good to go -- just like fresh.  Top with Sour Cream and Chives, and you're good to go.  And if you like Hot Sauce, go wild.
  
  Also, don't think of this just as a Thanksgiving-only dish.  You could make this easily, anytime, for any event.  This tends to go well at Sports-related parties as well.  I think I've put this inside of a Burger once or twice even.  Use it as a side dish for Steak.  And given the 1% probability that you will have leftovers, you can also fill an Omelette with this the next morning.  Or break an Egg over it Over-Easy style and eat it on a slice of Toast (pictured above)
  
  If you want to do a classier version, use Butter instead of the Bacon Fat, and try melted Fontina Cheese served with a cold fresh Tomato slice and some fresh Thyme.  Or Ham, with Gruyere or Swiss Cheese with Caramelized Onions.  Or use the Roasted Potato base with some Arugula sprinkled on top, shavings of Parmigiano Reggiano and Proscuitto di Parma.
  
  Love and Aloha.
  

  • 7:58 PM
  • 2079 Views
  • 24 eProps
  • 10 Comments