Raise your hand if you love smashed potatoes! This method is probably my favorite way of having potatoes. Crispy on the outside, smushed in the middle; and then when you add a sauce on top……S-W-O-O-O-O-O-O-N. These smashed potatoes with red pepper sauce are the literal bees knees (whatever that means) lol.
Okay, okay; I have to admit that I’m a total newb to these silicone baking mats. I’ve always just used parchment paper or aluminum foil. Di Oro sent me their new one to try and oh my friggin’ goodness!! I obviously have been living way, way under a rock. Silicone baking mats are AMAZING!! (sidenote: you can get 25% off Di Oro by using the code “donutdioro” at checkout ).
I know you are wondering how much of a newbie I am to these baking mats…..I legit thought that the mat holder was a slap it bracelet. I even did an entire Instagram story about how awesome Di Oro was for sending cool swag with their product. Yah, it wasn’t swag. haha.
Back to the potatoes. The reason why I love smashed potatoes so much is because you let them get nice and toasty for a bit, then after you smash them some of the insides get nice and crispy too! If you don’t mark that as a win in your book, then you need to reconsider. Because they are bomb.com. With or with out the sauce.
And since I’ve segwayed so amazingly lets talk about the sauce. Oh the sauce. Technically you can use any sauce, but this sauce is best 😉 It’s fresh and simple, and just so good. The sauce keeps in the fridge for about a week and can be frozen as well. Another great thing about this red pepper sauce; it’s superb on fish, steak, chicken. You name it!!
Ingredients
- 1 lb small fingerling potatoes
- 2 tbl avocado oil
- A large pinch of salt
- 1 jar of roasted red peppers
- 1 large garlic clove, diced
- 1 tbl apple cider vinegar
- 1/4 cup extra virgin olive oil
- 4 fresh basil leaves
- 1 tsp sea salt
Instructions
- Preheat oven to 400 degrees.
- Wash and dry fingerling potatoes and place on a silicone lined baking sheet. (parchment paper will also work)
- Drizzle with olive oil and sprinkle a good amount of salt over the potatoes.
- Bake for 20 minutes.
- While the potatoes are baking, blend all ingredients for red pepper sauce together. Set aside.
- Remove baking sheet once 20 minutes is up.
- Take a fork and smash down the potatoes.
- Place back into oven and cook another 10-15 minutes or until golden brown and super crispy.
- Drizzle the red pepper sauce over the potatoes and enjoy!
Are you guys smashed potato fans? Have you ever made smashed potatoes?
Whole30: yes
Paleo: no
