CRISPY POTATO SMASHERS RECIPE (PLUS JALAPENO HOT SAUCE AND YOGURT DIP)

5 from 1 vote

CRISPY POTATO SMASHERS RECIPE (PLUS JALAPENO HOT SAUCE AND YOGURT DIP)

Crispy, fluffy, rustic smashed potatoes are a real crowd-pleaser. This recipe calls for 12 potatoes but make as many as you can fit (with space in-between) on a baking tray.

This recipe includes two optional condiments: a jalapeno hot sauce and a Greek yogurt dip but feel free to just make the smashed potatoes portion, if desired.

Prep Time5

Cook Time50

Optional Fermentation (if making hot sauce from scratch)3

Total Time3 55

Course: Side Dish

Cuisine: American

Keyword: potatoes

Servings: people

Calories: 179kcal

Author: Chef Sara Furcini

Ingredients

Lacto-Fermented Jalapeno Hot Sauce Ingredients:

5 jalapenos
1 tablespoon kosher salt or sea salt
1 tablespoon apple cider vinegar

Potato Smashers Ingredients:

12 small potatoes skin-on (Russet will be fluffier, waxy varieties will be more creamy)
¼ cup olive oil
1 tablespoon kosher salt
2 teaspoons ground black pepper

Yogurt Dip Ingredients:

½ cup plain Greek yogurt
1 tablespoon minced chives

Instructions

Make jalapeno sauce (optional step). Remove the stems from the jalapenos and roughly chop. Place in a blender or food processor along with ½ cup filtered water, salt and apple cider vinegar and puree until mostly smooth. Transfer to a clean container and cover with a clean cloth secured with a rubber band. Place in a warm, dark area for between 3 and 7 days or until you like the taste (it should be pleasantly tangy when fermented). When you like the taste, transfer the hot sauce to the refrigerator to halt the fermentation process.
Boil the potatoes. Place the potatoes (skin-on) in a large pot or Dutch oven with water. Add several pinches of salt to make it taste like the sea. Bring to a boil on high heat and cook until you can easily pierce the potatoes straight through to the center with a sharp knife, about 25 minutes if using small potatoes.
Roast. Preheat the oven to 450°F.
Strain the potatoes and allow to steam for a few minutes then transfer to a well-oiled baking tray. Use a potato masher or wooden spoon to press the potatoes gently until flattened (more contact with the tray + more surface area = more crispy potatoes). Allow to steam for a minute, then drizzle with the olive oil. Season with the salt and pepper. Roast for 30 to 40 minutes or until the potatoes appear golden brown and crisp.
Make yogurt dip and serve.
Serve the potatoes hot or room temperature with the jalapeno hot sauce on top (or on the side for dunking). Using just a bowl and spoon, I like to mix the yogurt up with about ½ of the minced chives and serve it on the side. Sprinkle the remaining chives on the potatoes as garnish.

Video

Notes

Nutrition per potato, assuming 12 potatoes and 1/12th portion of the condiment ingredients.

Nutrition