How To Make Smashed Potatoes – Simple Recipe with Red Pepper Sauce
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.
By Jon Doe
These bites are loads of carb-y goodness!
Ingredients Avocado oil Red bell pepper Jalapeño pepper Lemon juice Garbanzo beans Tahini Salt Chili powder Garlic cloves Yukon Gold potatoes Garlic powder Swipe up for the full list of ingredients!
Let's make Smashed Potatoes with Red Pepper Sauce
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.
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.
Once the peppers are cool enough to touch, peel off the blackened skin and remove the seeds. Set aside.
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.
Roughly chop the peppers and add them into the processor. Process until smooth.
Preheat the oven to 450 degrees. 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.
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.
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