This summer, we’re thinking beyond an average potato salad ☀️🥔
These Cheeseburger Smashed Potato Cups bring together crispy potatoes, melted cheese and classic burger flavours for the ultimate BBQ side.
 
See the full recipe below:
 
Ingredients:
 
Potato Cups:
750g Nanna Tate Baby Potatoes
Olive oil spray
Salt and black pepper
 
Cheeseburger Filling:
300g beef mince
1 tsp garlic granules
1 tsp onion granules
Salt and black pepper
6 cheese slices
 
Toppings:
Burger sauce
Pickle slices
Sesame
 
Method:
1. Preheat the oven to 200°C (fan 180°C).
2. Bring a large pan of salted water to the boil. Add the Nanna Tate Baby Potatoes and cook for 15-20 minutes until tender. Drain and allow to steam dry.
3. Spray a muffin tray with olive oil. Place one potato into each hole and gently press down with the bottom of a cup to create potato cups.
4. Bake for 20-25 minutes until golden and crisp around the edges.
5. Meanwhile, cook the beef mince in a frying pan over medium-high heat until browned and crispy.
6. Season with garlic granules, onion granules, salt and black pepper.
7. Spoon the beef mixture into the potato cups and top each one with a slice of American cheese.
8. Return to the oven for 2-3 minutes until melted.
9. Finish with burger sauce, pickle slices and sesame seeds before serving.

#NannaTate

Crispy baby potatoes with golden halloumi and a tangy pickle kick – guaranteed there will be zero leftovers 😮‍💨

Here’s the full details 👇

Ingredients:
750g Nanna Tate Baby Potatoes
225g Halloumi, grated
4 Cornichons/pickles, finely chopped
½ Cucumber, diced
4 Radishes, thinly sliced
¼ Red onion, finely sliced
Small handful of fresh dill and parsley, chopped
Olive oil
Salt and black pepper

Dressing:
3 tbsp olive oil
2 tbsp pickle brine
1 tsp Dijon mustard
Juice of ½ lemon

Method:
1️⃣ Bring a large pan of salted water to the boil. Add the baby potatoes and cook for 15-20 minutes until tender. Drain and allow to cool slightly.
2️⃣ Heat a non-stick frying pan over medium heat. Add small piles of grated halloumi and cook until golden and crisp.
3️⃣ In a large bowl, combine the pickles, cucumber, radishes, red onion, dill and parsley with the potatoes
4️⃣ Stir together the olive oil, pickle brine, Dijon mustard, and lemon juice to make the dressing.
5️⃣ Pour over the dressing and stir to coat the potato salad.
6️⃣ Transfer to a serving bowl and finish with the crispy halloumi and black pepper.

#NannaTate