Hunters Smashed Potatoes

close up overhead shot of hunters smashed potatoes on baking tray

Print Recipe

5 from 1 vote

Crispy, cheesy smashed potatoes loaded with bacon and BBQ sauce!

Prep Time10

Cook Time1 5

Steam Time10

Total Time1 25

Course: Finger Food, Side Dish

Cuisine: British, Western

Servings:

Calories: 496kcal

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Pot & Colander (for boiling potatoes)
Mug/Measuring Cup (for smashing potatoes)
Large Baking Tray & Plastic Spatula (for baking potatoes)
Tray or Pan (for cooking bacon)
Box Grater (for cheese)
Sharp Knife & Chopping Board (for chives/bacon)

Ingredients

6 slices of Streaky Bacon, cooked & diced (see notes)
20 Baby Potatoes (approx 700g/1.5lb)
2 tsp + 1/4 tsp Salt
2 tbsp Olive Oil
1/2 tsp EACH: Smoked Paprika, Garlic Powder
1/4 tsp Black Pepper
100-120g / 3-4oz Cheddar, grated
finely diced Fresh Chives, to garnish
BBQ Sauce, as needed

Instructions

Add the potatoes to a large pot and add enough cold water to just about cover them. Stir in 2 tsp salt then bring to a boil. Cook for around 20 mins, or until fork tender.
Drain the potatoes and let them sit in the colander for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F.
Add the potatoes to a large baking tray and toss them in olive oil, smoked paprika, garlic powder, salt and pepper. Spread them out then use a mug or measuring cup to press down on each potato. The thinner you smash them, the crispier they'll be. Just be careful they don't break apart. You want them still intact. Use two trays if you need more room.
Top the smashed potatoes with a pinch of cheese, then bake them in the oven for 30-35mins, or until deep golden & visibly crispy.
Push the potatoes toward the centre of the tray to close up the gaps, then drizzle over BBQ sauce. You may need to use a spatula to lift them slightly. Top with bacon and chives then tuck in and enjoy!

Video

Notes

a) Bacon - I typically bake this until crisp at the same time as the potatoes. You can pan-fry if you'd prefer.

b) Cheese - Cheddar is the classic option for Hunters Chicken, so I highly recommend using it. It crisps up really nicely too.

c) Potatoes - Try and ensure all of the potatoes are similar in size, so they cook at a similar rate. Smaller potatoes will boil and roast faster than larger ones.

d) Thickness - I try and get them as thin as I can without them falling apart. You can keep them slightly thicker, which will leave them slightly more fluffy in the centre if you'd prefer.

e) Serving - These work great as Finger Food with a Dip (here I've just used Sour Cream, but check out my Dips for more inspo). You can also serve them as a Side - Chicken Tenders and Chicken Drumsticks work really well!

f) Calories - Assuming 4 tbsp BBQ sauce, 1 tbsp chives, 110g cheddar and no sour cream.

Nutrition