Crispy Smashed Potatoes With A Chipotle Aioli Recipes
CRISPY CHIPOTLE ROASTED SMASHED POTATOES
Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 1h
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 27.3 g, Fat 14.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 108.5 mg, Sugar 1.7 g
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.
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- While the potatoes are cooking, stir together all of the aioli ingredients. Serve the potatoes with the aioli.
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