How To Make Smashed Potatoes – Simple Recipe with Red Pepper Sauce

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Potatoes that are crispy on the outside and flossy on the inside brand me weak at the knees. This "smashing" technique promises those to-die-for results. These bites are loads of carb-y goodness.

Ensuring perfectly fluffy/creamy interiors and crispy exteriors is a ii-step process. Kickoff, we will boil the potatoes in salted water until they are fork-tender. This ensures a luscious and creamy interior. Next, these potatoes get smashed and baked at a loftier heat. The smashing creates all sorts of jagged edges and an increased surface are for the potatoes to brown. Jagged edges = more crispy edges = utter happiness.

Cooking them in cast fe actually ups the well-baked gene on these potatoes. Plus, you can boil the potatoes and broil them in one pan. Hello, easy cleanup! But, using cast iron is not absolutely necessary. You can boil the potatoes in a pot and and then bake them on a cookie sheet. You'll be rewarded with delicious 'taters either way.

In one case we accept perfectly cooked creamy and crispy potatoes, we accept this recipe to the next level: nosotros slather them with a creamy red pepper sauce. Just when you thought things couldn't become any ameliorate…

This sauce brings a piddling heat and slap-up season to the potatoes. To make the sauce we will broil a jalapeño and crimson pepper in the oven until they are black and burnt. Basically, if it looks like you lot have killed your peppers, you are doing it right. This fire roasting actually brings out the sweetness in the peppers and adds mega flavor to our dish. Side by side the peppers get blended with garbanzo beans and spices to create an ultra creamy and thick texture, aka perfect potato toping texture. Information technology is thick enough to cling to all the little cracks and crevices of the potatoes.

These smashed potatoes remind me a few tater tots, but with a healthier spin. They have a similar texture, without being deep-fried. And who wouldn't want to eat a healthy tater tot?

Ingredients for the Smashed Potatoes:

For the Hummus:

• Drizzle of avocado oil
• 1 scarlet bell pepper
• 1 jalapeño pepper
• 3 tablespoons lemon juice
• ane 1/2 cups garbanzo beans
• 1/4 cup tahini
• i/two teaspoon common salt
• 1 teaspoon chili powder
• ane clove garlic, minced

For the Potatoes:

• ane lb. babe Yukon Gilded potatoes OR baby red potatoes
• 2 teaspoons common salt, plus more for sprinkling
• 1/four teaspoon pepper
• 1/4 teaspoon garlic powder

Optional for serving:

• one/4 cup scallions
• 1 sliced jalapeno pepper

How to make the Smashed Potatoes:

1. Drizzle a cookie sheet with a pocket-size amount of avocado oil, and spread it around. Place the bell pepper and jalapeño out on the cookie sheet.

2. Broil on high until the peppers are black and blistered, turning them as necessary to blacken all sides. The bong pepper volition probable need more fourth dimension in the oven than the jalapeño.

3. Once the peppers are cool enough to touch, peel off the blackened pare and remove the seeds. Prepare bated.

4. Add in the garbanzo beans, lemon juice, tahini, salt, chili pulverisation, and garlic to a food processor or high speed blender. Process until smooth, scraping down the sides as needed.

5. Roughly chop the peppers and add them into the processor. Process until smooth.

6. Preheat the oven to 450 degrees.

7. Add the potatoes to the cast iron skillet and encompass with water. Add in the salt and bring to a boil. Simmer until the potatoes are fork tender.

8. Drain the potatoes and set bated. Dry out out the bandage iron skillet and coat the lesser with avocado oil. Add the potatoes dorsum to the pan.

8. Using a potato masher or the bottom of a cup, smash down the potatoes.

10. Brush them with oil and season with salt, pepper, and garlic pulverization.

11. Bake the potatoes for 25-30 minutes or until they have developed well-baked and chocolate-brown edges.

12. Remove and elevation with red pepper sauce, scallions, and sliced jalapeño.

Prep Time 15 minutes

Cook Fourth dimension 1 hr 30 minutes

Total Time one hr 45 minutes

Ingredients

Hummus:

• Drizzle of avocado oil
• i cherry-red bell pepper
• 1 jalapeño pepper
• 3 tablespoons lemon juice
• ane ane/2 cups garbanzo beans
• 1/iv cup tahini
• 1/2 teaspoon salt
• i teaspoon chili powder
• 1 clove garlic, minced

For the Potatoes

• 1 lb. baby Yukon Gold potatoes OR baby red potatoes
• 2 teaspoons salt, plus more than for sprinkling
• 1/iv teaspoon pepper
• 1/4 teaspoon garlic pulverization

Optional for serving

• i/4 cup scallions
• 1 sliced jalapeno pepper

Instructions

1. Drizzle a cookie sheet with a small amount of avocado oil, and spread it around. Place the bell pepper and jalapeño out on the cookie sheet.
2. Bake on loftier until the peppers are black and blistered, turning them as necessary to blacken all sides. The bell pepper will likely need more time in the oven than the jalapeño.
3. One time the peppers are cool enough to touch, peel off the blackened skin and remove the seeds. Prepare aside.
4. Add in the garbanzo beans, lemon juice, tahini, common salt, chili powder, and garlic to a food processor or high speed blender. Process until smooth, scraping down the sides every bit needed.
5. Roughly chop the peppers and add together them into the processor. Procedure until smooth.
6. Preheat the oven to 450 degrees.
7. Add together the potatoes to the cast atomic number 26 skillet and cover with h2o. Add in the salt and bring to a eddy. Simmer until the potatoes are fork tender.
8. Drain the potatoes and set aside. Dry the cast atomic number 26 skillet and coat the lesser with avocado oil. Add the potatoes dorsum to the pan.
9. Using a potato masher or the lesser of a cup, smash downward the potatoes.
10. Castor them with oil and flavour with salt, pepper, and garlic pulverisation.
11. Bake the potatoes for 25-30 minutes or until they have developed crisp and brown edges.
12. Remove and top with red pepper sauce, scallions, and sliced jalapeño.

Diet Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 821 Total Fatty: 27g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 0mg Sodium: 2751mg Carbohydrates: 126g Fiber: 21g Saccharide: 15g Protein: 27g

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Source: https://www.diys.com/potatoes-with-red-pepper-sauce/

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