Smokey O’ Malleys
Starch madness continues here on the Grate. Saint Patrick’s Day is just around the corner. Last year we did a great show on Corned Beef and Cabbage. Check it out below. This year we are going to test the luck of the Irish with a Potato Popper. Introducing the Smokey O’Malley. A perfect, bite sized, potato nugget that will make you believe: “If you’re lucky enough to be Irish then you’re lucky enough”.
Check out the Smokey O’Malley Episode
Baby Dutch Yellow Potatoes
+When you Gather up the ingredients. I like to use a product called Dutch Yellow Potatoes. These are sometimes called Yukon Gold. These are a mini version. You could use a full sized potato skin if you want, but then you wouldn’t have GrateTV Smokey O’Malley’s.
Par cook the potatoes a little. I put the potatoes in a microwave for a couple of minutes to get them soft. If the potatoes are cooked it makes it easier to scoop out the middle to make the boat.
Prepare a mashed potato. Any flavor is good for this recipe. I chose 3 cheese because that’s what I had on hand. All any flavor you want to mashed potatoes to make this dish pop, hop or sing to your liking.
Dice a couple of Jalepenos. You can mix the chilies into the potato, but I like to use them as a topping. I like the green specks.
The process is fairly easy. Season the potato boats, pipe in the mashed potato mix, top with diced jalepeno’s, wrap a piece of bacon around it and secure the bacon with a toothpick.
Grill your O’Malleys on a medium heat grill until the bacon is cooked. About 20 minutes.
Smokey O’ Malleys
Serve with something for dipping. Sour cream or Ranch dressing work great.
Ingredients
- 1 recipe of Cheddar Mashed Potatoes
- 2 pound bag of fingerling potatoes
- 1 pound thick sliced bacon
- 3 jalapeño peppers, diced
- 2 tablesoons Extra Virgin Olive Oil
- 2 tablespoons rub BBQ rub, divided
Instructions
- Add EVOO to a large nonreactive bowl
- Put clean and dry fingerling potatoes in the bowl and toss to coat
- Sprinkle rub over potatoes and toss to coat again.
- Put potatoes on to a clean, medium fire grill and cook until tender, about 30 minutes
- Remove to a sheet pan and cool completely
- Split potatoes in ½ lengthwise and scoop out a well in each half with a spoon
- Season the split potatoes with remaining BBQ Rub
- Pipe the cheddar mashed potatoes into each ½ of potato
- Top with diced jalapeños
- Wrap each ½ with ½ a slice of thick cut bacon and secure with a toothpick
- Put the Smokey O’Malley on a clean, medium heat grill
- Cook until the bacon is thoroughly cooked, about 20 minutes turning as necessary
Check out the Corneed Beef Episode
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