Smashed Roasted Potatoes
HB-16807 · Hand-built original · Korean
Baby potatoes are boiled, smashed flat and roasted until their edges crisp, then served with a homemade ranch sauce of sour cream, mustard, onion and dill. The contrast of crunchy potato and cool ranch is the point.
KoreanSideGluten-freeEgg-free
Main ingredient: potato
Pairs well with: grilled chicken, steak, fresh green salad, roast meat
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10 baby potatoes
- olive oil, as needed
- salt, a little
- Parmesan cheese powder, a little
- parsley powder, a little
- 3 tablespoons mayonnaise, for the ranch sauce
- 2 tablespoons sour cream, for the ranch sauce
- 1/6 onion, for the ranch sauce
- 1/3 tablespoon minced garlic, for the ranch sauce
- 1/2 tablespoon whole-grain mustard, for the ranch sauce
- 1 stem dill, for the ranch sauce
- salt, a little, for the ranch sauce
- black pepper, a little, for the ranch sauce
Method
- Boil the baby potatoes in water with 1/2 tablespoon salt for 15 to 20 minutes, until a knife slides in easily.
- Brush an oven pan with olive oil and arrange the drained potatoes on it in a single layer.
- Smash each potato flat with the base of a spoon so its flesh spreads but holds together.
- Brush the smashed potatoes with more olive oil and sprinkle them with salt and black pepper.
- Roast in an oven preheated to 375°F for 15 to 20 minutes, until the exposed edges are crisp and golden; an air fryer at 355°F for 15 to 18 minutes also works.
- Scatter Parmesan cheese powder and parsley powder over the hot roasted potatoes.
- Finely chop the ranch onion and dill and stir them with the mayonnaise, sour cream, minced garlic, whole-grain mustard, and a little salt and black pepper to make the ranch sauce for serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).