BLT smashed potato salad
Grilled smashed potatoes are the underpinnings of this one-dish meal. Layer bacon, lettuce, tomato, avocado and crumbled blue cheese and finish with a squeeze of lime.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hours 5 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 pounds miniature waxy potatoes, such as yukon gold, scrubbed
- 4 cloves of garlic, finely minced
- 1/4 cup olive oil
- 3 T grated parmesan cheese
- 1/2 head of romaine lettuce, chopped
- 6–8 strips of crisp cooked bacon
- 1/2 pound cherry tomatoes, sliced in half
- 1/2 avocado, diced
- 2 T red onion, finely chopped
- 1/4 cup crumbled blue cheese
- 1 lime, sliced in 8 wedges
Instructions
- Fill a pot with water and bring to a boil. Add the potatoes, return to a boil and reduce heat to medium. Cook for 10-15 minutes, until potatoes are just fork-tender. Remove the pan from the heat and drain potatoes in a colander. Set aside until they have cooled.
- Heat the grill to medium high. To smash the potatoes lay a clean kitchen towel, preferably a flour-sack towel on the counter. Place the potatoes on half of the kitchen towel and fold the other half of the towel over the potatoes. Using the heel of your hand, press down on each potato until it is 1/2″ thick. The potato will easily yield to the pressure so be careful not to over smash them.
- Put a grill pan on top of a baking sheet. (The baking sheet is to catch the oil drips.) Put the garlic and olive oil in a small bowl. Dip each potato into the oil and place on the grill pan. Scoop up any residual garlic and disperse over the smashed potatoes. Season liberally with salt and pepper.
- Place the grill pan on the grill and cook for 6 to 8 minutes on each side. When you turn the potatoes, season with more salt and pepper.
- While hot, arrange smashed potatoes on a large platter. Sprinkle with parmesan cheese. Scatter the lettuce around the perimeter of the platter. Layer the bacon, tomatoes, avocado, red onion and blue cheese on top of the smashed potatoes. Garnish the platter with lime squeezes.