CHEESEBURGER SMASHED POTATOES

Preparation time 20 mins Cooking time 1 hour 30 mins Serves 6

1kg washed baby potatoes, unpeeled 1 cup white vinegar

Sea-salt flakes and freshly ground black pepper, to season 1/4 cup extra virgin olive oil, plus extra 1 Tbsp

400g lean beef mince

2 tsp Worcestershire sauce

3 Tbsp barbecue sauce

2 tsp dried Italian herbs

1 cup pizza cheese 1/4 cup tomato sauce 1/4 cup American mustard

1 red onion, finely diced

5-6 small gherkins, sliced

2 cups shredded iceberg lettuce 250g cherry tomatoes, quartered

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Line a large tray with baking paper. Add potatoes, vinegar and 1 teaspoon of sea-salt to a large saucepan on high heat. Top with water until potatoes are fully submerged. Bring to a simmer, reduce to low and simmer uncovered for 25-30 minutes or until potatoes are just tender when pierced with a small, sharp knife.

STEP 2 Drain potatoes in a colander, set aside for 5 minutes or until completely dry and moisture has evaporated. Transfer potatoes to tray and use back of a spoon to gently smash. Drizzle with oil, sprinkle with salt, bake for 40 minutes or until golden and crisp.

STEP 3 Meanwhile, heat extra oil in a large frying pan on high heat. Add mince, Worcestershire sauce, barbecue sauce and Italian herbs, and cook for 8-10 minutes, breaking up with a wooden spoon, until browned. Season.

STEP 4 Remove tray from oven and spoon mince over potatoes. Sprinkle with cheese and bake for a further 10 minutes or until cheese has melted.

STEP 5 Allow potatoes to cool slightly. Top with tomato sauce, mustard, onion, gherkin, lettuce and tomato. Serve.