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.
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!
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.
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.
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.