Crispy Chipotle Smashed Potatoes Recipes
CRISPY CHIPOTLE CHEDDAR SMASHED POTATOES
These super crispy chipotle cheddar smashed potatoes are the best side dish. A little spicy and smothered in cheese, they are irresistible.
Provided by How Sweet Eats
Categories Side Dish
Time 1h
Number Of Ingredients 10
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 SMASHED POTATOES WITH A CHIPOTLE AIOLI
Crispy smashed potatoes baked to perfection, topped with a garlicky chipotle aioli and freshly chopped cilantro.
Provided by Nikole Goncalves
Time 1h
Number Of Ingredients 10
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.
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- Add the potatoes to a large pot and cover them with water. Add in 1 tablespoon of salt. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 20 minutes. Drain the potatoes.
- Preheat the oven to 450 degrees. Place the potatoes on a baking sheet that has been coated with olive oil. Using a meat cleaver or the back of a glass, press down on each potato to flatten them out.
- Brush them with oil and season them with salt and pepper. Bake for 20-30 minutes or until the potatoes have crispy edges.
- While the potatoes are cooking, stir together all of the aioli ingredients. Serve the potatoes with the aioli.
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