Crispy Smashed Potatoes
Crispy smashed potatoes have the best of both worlds – a soft inside with a crispy exterior. They're almost as fun to make as they are to eat and are the perfect vehicle for hearty dips. Try the horseradish cream below or pair them with any other favorites. A fun finger food perfect for kids too!
Ingredients:
• 1½ pounds Yukon Gold Idaho® Potatoes
• Olive oil for drizzling
• Flaky sea salt
• Parsley, chopped for garnishing
Horseradish Sauce:
• 1 cup sour cream
• 3 tablespoons horseradish, finely grated
• ½ lemon, juiced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
Directions:
- Heat oven to 450°F.
- Place the potatoes in a large saucepan and cover with enough cold water to cover the potatoes by 1˝.
- Bring the pot to a boil and allow the potatoes to cook for approximately 20 minutes or until they are fork-tender. Drain the potatoes and allow them to cool slightly.
- Grease a sheet pan with a light coating of oil or line a piece of parchment paper on the pan. Place each potato approximately 2-3˝ apart. Using a potato masher or a spatula, smash each potato gently until they are approximately ½-1˝ thick.
- Drizzle olive oil on each potato and add a pinch of flaky sea salt to each potato.
- Place the sheet pan of potatoes in the oven and bake for approximately 30 minutes. The tops and sides will be golden when done.
- Remove from the oven and place on a plate and garnish with chopped parsley.
- To make the horseradish dipping sauce, combine the ingredients for the sauce in a small bowl. Serve with the potatoes.
