You know what’s amazing and awesome and about to happen to this very gal?! Getting to see your favorite band, in your favorite venue, with your favorite sibling! I’ll be real honest here, I can’t focus on a whole lot else right now. Tomorrow immediately after work, I’m hopping in the car for a solo camera venture across the state, landing in Minneapolis just in time for dinner with friends and then a night full of ROCK! All that excitement to be followed on Saturday by lunching with some favorite ladies, a little retail therapy, and another scenic route home. Just me, visits with rad people, and exactly zero pressure.
It did cross my mind to stay for a second day, but on the way into work this week, I looked around at all the peeps coming to vacation in this town, and I thought, “Huh, do I really want to miss out on a fine weekend afternoon in what will surely be the shortest of summers?” The answer was an emphatic no. That coupled with the fact that the ever talented Himself is willing to work on my car on Sunday, and it’s a def no-brainer, not a single moment wasted away from my north woods paradise.
That said, I’m crazy excited to go, and have exactly zero interest in planning elaborate meals this week. So, because I’m a grown up, it’s appetizers for dinner! Boom! Cause I can. I love this recipe because you can fancy it up for your friends, or do what I did and use leftover bits and pieces languishing in my sad fridge. Intentional ingredients, happy accidents with leftovers, either way, these little bites are so yummy. Think a potato skin with more potato and less grease and guilt.
I’ve copied over the original recipe from Closet Cooking in case you’re ready to wow your friends, but if you just want a little comfort snack, you’ll get the gist of it and adapt away.
Smashed potatoes from Closet Cooking
1 pound new potatoes (about 1-1 1/2 inches across), washed
2 tablespoons oil
salt and pepper to taste
2 strips bacon (optional)
1/2 cup cheddar cheese, shredded
1/4 cup sour cream
2 green onions, sliced
Bring the potatoes and enough water to cover them by an inch to a boil, reduce the heat and simmer until a fork can easily be pushed into them, about 15-30 minutes depending on the size of the potatoes, before draining them.
Place the potatoes on a greased baking sheet and ‘smash’ them by pressing down on them with something like a potato masher, the bottom of a glass or bowl, etc.
Brush the potatoes with oil, season with salt and pepper and bake them on the top shelf of a preheated 450F oven until golden brown and crispy on top, about 20 minutes.
Meanwhile cook and crumble the bacon.
Sprinkle the cheddar onto the potatoes and optionally broil for a minute to melt the cheese.
Top with the sour cream, bacon and green onions and enjoy as a side or as an appetizer!
Option: You can cook and smash the potatoes a day ahead of time.