Tasty, easy, quick side dishes are a welcome addition to any meal plan, especially when they’re a fun, unexpected new take on an old favorite. These smashed potatoes are a triple threat of taste, acting as a versatile canvas for any seasoning, boasting a toasty, oven-crisped exterior, and hiding a tender, creamy potato inside. Smashing them makes them fun to eat and fun to make, and baking them in the oven saves time and trouble – they’re equal parts weeknight wonder or hors-d’oeuvres hero!
For the creamy chive dipping sauce:
For the dipping sauce
Whisk all ingredients, except for reserved chives, in a shallow bowl until thoroughly combined. Add more lemon juice to adjust the thickness of the dip to your preference.
Store dip, covered, in the refrigerator until ready to serve the potatoes.
For the potatoes
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
Scrub the potatoes in warm water, and place them in the bottom of a large saucepot filled three-quarters of the way with water. Salt the water generously, and bring to a boil with the lid on.
Boil potatoes until just beginning to soften, approximately 15-20 minutes. Remove the pot from the heat and pour off the water.
Rinse the potatoes in the pot briefly with cold water to halt the cooking process. While still warm, remove the potatoes from the pot and lay out on paper towels to dry the skins completely.
Place a small piece of parchment paper or paper towel over one of the potatoes, and with the heel of your hand, smash gently until the skin has broken around the edges, but not so much that the potato falls apart or breaks in the middle. Repeat with remaining potatoes. (If any of the potatoes are noticeably larger than the rest, cut in half before smashing to ensure that all potatoes on the pan cook in the same amount of time)
n a large bowl, combine the olive oil, vinegar, salt, pepper, and onion powder. When the potatoes have all been smashed, gently toss them in the olive oil mixture to coat them, and lay them on the parchment paper-lined sheet pan. Alternatively, lay the potatoes out, drizzle the olive oil mixture over them, and turn them over several times to coat them on the pan.
Bake the potatoes on the top rack of the oven for approximately 20-25 minutes, or until crisp and golden around the edges. Remove the potatoes from the oven, sprinkle them with the cheese, and return them to the oven for another five minutes to melt the cheese.
Take the dip out of the refrigerator while the cheese melts to let it warm slightly, and garnish with reserved chives. Serve the potatoes hot out of the oven with the cool, creamy dip, watch them disappear!
Recipe developed by Jessica Montalvo
Jessica is an avid baker and chocolatier, creating recipes and manning her small chocolate business, Sugar’Stache Confections, in her spare time. A dedicated animal rights activist, full-time scientist and entrepreneur, she is always challenging herself in the kitchen to come up with new and delicious dishes. When she isn’t in the kitchen, she is enjoying time with her family, crafting and decorating, or playing with her two Shih Tzus, Armani and Shalimar.