Potatoes that are crispy on the outside and creamy on the inside make 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 two step process. First, 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 high 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 iron really ups the crisp factor on these potatoes. Plus, you can boil the potatoes and bake them in one pan. Hello, easy cleanup! But, using cast iron is not absolutely necessary. You can boil the potatoes in a pot and then bake them on a cookie sheet. You’ll be rewarded with delicious ‘taters either way.
Once we have perfectly cooked creamy and crispy potatoes, we take this recipe to the next level : we slather them with a creamy red pepper sauce. Just when you thought things couldn’t get any better…
This sauce brings a little heat and great flavor to the potatoes. To make the sauce we will broil a jalapeño and a red pepper in the oven until they are black and burnt. Basically, if it looks like you have killed your peppers, you are doing it right. This fire roasting really brings out the sweetness in the peppers and adds mega flavor to our dish. Next the peppers get blended with garbanzo beans and spices to create an ultra creamy and thick texture, aka perfect potato toping texture. It is thick enough to cling to all the little cracks and crevices of the potatoes.
These smashed potatoes remind me a bit of 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?
For the Hummus:
- Drizzle of avocado oil
- 1 red bell pepper
- 1 jalapeño pepper
- 3 tablespoons lemon juice
- 1 1/2 cups garbanzo beans
- 1/4 cup tahini
- 1/2 teaspoon salt
- 1 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 for sprinkling
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Optional for serving:
- 1/4 cup scallions
- 1 sliced jalapeno pepper
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. Broil on high 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. Once the peppers are cool enough to touch, peel off the blackened skin and remove the seeds. Set aside.
4. Add in the garbanzo beans, lemon juice, tahini, salt, chili powder, 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 cover with water. Add in the salt and bring to a boil. Simmer until the potatoes are fork tender.
8. Drain the potatoes and set aside. Dry out the cast iron skillet and coat the bottom with avocado oil. Add the potatoes back to the pan.
9. 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 powder.
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.