Annabel Bower is an Australian chef and food stylist that lives in Adelaide.

Today, Annabel is cooking ‘loaded smashed potatoes’.

You boil the potatoes, then smash and bake them and load them with a range of toppings

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Annabel will demo three different flavours: Mexican, avocado and sour cream; Bacon, cheese and caramelised onion; Basil pesto, bocconcini caprese salad.

Loaded Smashed Potatoes

Loaded Mexican Smashed Potatoes

1kg baby potatoes

Olive oil

Sea salt

Mexican Toppings

2 avocados (or 300gms store bought guacamole)

1 lime

¼ cup Jalapeno slices

1 cup Sour Cream

½ bunch of Coriander, leaves and stems chopped + extra for garnish

200gm Cherry tomatoes, diced

1 shallot finely diced

1 Tablespoon red wine vinegar

Manchego Cheese 50gms

Paprika

Method

Steam potatoes in a double boiler on the stove top or in a steam oven at 100 percent steam for 25-30 minutes. Pat off any moisture from the potatoes with paper towel.

Line an oven tray with baking paper and drizzle with olive oil. Place potatoes on the tray spaced out evenly. Using a chunky glass, smash down the potato until it is flattened halfway. Use a fork to create more fluffed up bits if you like – more fluff = more crunch!

Drizzle generously with olive oil and sprinkle with salt.

Roast at 230 degrees fan forced for 30 minutes.

Meanwhile prepare the toppings.

For the guacamole, smash together the avocado and lime juice with a pinch of salt.

For the salsa combine the diced tomato, diced shallot, half of the coriander (chopped), red wine vinegar and a splash of olive oil.

To assemble, spread ½ a cup of sour cream over the base of a serving platter, sprinkle with paprika. Top with one layer of potato followed by generous dollops of guacamole, salsa, and some jalapenos.

Repeat on a second layer with the remaining potatoes, guacamole, salsa, and sour cream. Sprinkle with jalapenos, paprika, sprigs of coriander and freshly shaved Manchego cheese and an extra sprinkle of paprika.

Serve hot or at room temperature.

Loaded Caprese Smashed Potatoes

1kg baby potatoes

Olive oil

Sea salt

Caprese toppings

240 grams bocconcini

100gms basil pesto homemade or a good quality bought pesto like Maggie Beer’s

1 bunch of fresh basil

250gms Truss tomatoes

8 slices of thinly sliced prosciutto (optional)

Balsamic Vinegar to drizzle

A good quality Australian olive oil to finish – I love Longtrail Farm’s Olive Oil

Method

Steam potatoes in a double boiler on the stove top or in a steam oven at 100 percent steam for 25-30 minutes. Pat off any moisture from the potatoes with paper towel.

Line an oven tray with baking paper and drizzle with olive oil. Place potatoes on the tray spaced out evenly. Using a chunky glass, smash down the potato until it is flattened halfway. Use a fork to create more fluffed up bits if you like – more fluff = more crunch!

Drizzle generously with olive oil and sprinkle with salt.

Roast at 230 degrees fan forced for 30 minutes.

On a separate tray place the truss of cherry tomatoes. Drizzle with olive oil and roast for 15-20 minutes of the begin to burst slightly.

To assemble spread 1/3 of the pesto on the base of your serving plate. Top with a layer of potatoes followed by ½ of the bocconcini. I like to tear it apart and scatter it evenly. Next add some dollops of pesto, some of the roasted cherry tomatoes and fresh basil leaves.

Top with the next later of potatoes and repeat loading with bocconcini, pesto, and basil leaves. Place the remaining cherry tomatoes, roasted on the truss on the top of the finished pile. Drizzle with balsamic vinegar and some good quality olive oil.

Loaded Cheese, Bacon Smashed Potatoes

1kg baby potatoes

Olive oil

Sea salt

Cheese and bacon topping

200grams shortcut bacon, diced

200 grams grated cheese (tasty, Colby, mozzarella, parmesan)

½ teaspoon garlic powder (optional)

Fresh chives and or BBQ sauce

Method

Steam potatoes in a double boiler on the stove top or in a steam oven at 100 percent steam for 25-30 minutes. Pat off any moisture from the potatoes with paper towel.

Line an oven tray with baking paper and drizzle with olive oil. Place potatoes on the tray spaced out evenly. Using a chunky glass, smash down the potato until it is flattened halfway. Use a fork to create more fluffed up bits if you like – more fluff = more crunch!

Drizzle generously with olive oil and sprinkle with salt.

Roast at 230 degrees fan forced for 30 minutes.

Meanwhile prepare the toppings.

Over medium heat fry off the bacon until golden and crisp. Set aside on paper towel to drain any fat.

When the potatoes are golden and crispy, remove from oven, leaving them on the tray.

Sprinkle ½ of the cheese evenly over the top of each potato then sprinkle with the garlic powder if using. Top with bacon followed by the remaining cheese.

Return to the oven for 5-10 minutes or until the cheese is bubbly and golden.

Serve on a board topped with freshly cut chives and or a drizzle of your favourite BBQ sauce. Perfect snacks to enjoy during the footy finals!