Crispy Chipotle Roasted Smashed Potatoes Recipes

CRISPY SMASHED ROASTED POTATOES

Steps:

• Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
• While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
• Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
• Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
• If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
• Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
• *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

CRISPY SMASHED POTATOES WITH A CHIPOTLE AIOLI

Steps:

• Add potatoes into a large pot and cover with water and a pinch of sea salt. Bring water to a boil and then reduce heat and simmer potatoes uncovered for 25 minutes, until fork tender.
• When there is about 10 minutes left of boiling the potatoes, preheat oven to 400F.
• Drain potatoes and allow to cool slightly before transfer them to a baking tray lined with parchment paper.
• Using a potato masher, press down firmly on each potatoe about half way so you get a "smashed" look without it falling apart.
• Drizzle about 1 tsp of olive oil on each smashed potatao and top with some sea salt and pepper.
• Roast in the oven for 25-30 min until the tops are golden brown and crispy.
• Allow to cool slightly before drizzling with chipotle aioli or just have it as a dip on the side.
• Optional: Top each potato with freshly chopped cilantro and serve.

CRISPY CHIPOTLE CHEDDAR SMASHED POTATOES

Steps:

• Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
• Preheat the oven to 450 degrees F.
• Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. It's okay if they kind of break apart!
• Drizzle or brush the remaining olive oil over the potatoes. I actually use an olive oil spritzer for this part! Sprinkle the potatoes with the chipotle chili powder, salt, pepper and garlic powder.
• Place the sheet in the oven and roast the potatoes for 20 minutes, until golden and crispy. While the potatoes are cooking, heat a skillet over medium-low heat and cook the bacon until crispy.
• Remove the potatoes from the oven and sprinkle cheddar on the tops of each. Bake for 5 minutes more, until the cheese melts. Remove and top with yogurt/sour cream, bacon and chives. Serve immediately!

CRISPY CHIPOTLE SMASHED POTATOES

Steps:

• Preheat your oven to 425°F. Scrub potatoes and place them in a large pot. Fill the pot with water, cover and bring to a boil. Boil for about 20-25 minutes until the potatoes are fork tender.
• Line a large baking sheet with parchment paper. Using a slotted spoon, remove the potatoes from the pot of water and place on the baking sheet.
• Making sure the baking sheet is on a flat and sturdy surface, use a flat bottomed glass to gently press down on each potato until it breaks apart.
• In a small bowl, mix the olive oil, smoked paprika, and sea salt until combined. Using a brush, spread the oil mixture over the potatoes. You can use your fingers, but allow the potatoes to cool to a manageable temperature.
• Place the potatoes in the oven for 30-40 minutes and bake until the potatoes are golden brown and crispy. Drizzle with chipotle lime aioli and fresh herbs and serve immediately. These potatoes are best served fresh.

CRISPY CHIPOTLE ROASTED SMASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.