Sunday, August 19, 2007

BLT Smashed Potatoes

(; Rachel Ray)
2 ½ pounds small red-skinned new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
salt and pepper
1 cup sour cream, to pass at table
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Cut leek in half lengthwise. Chop into ½-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in colander.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium-high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Draing the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.

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