Ingredients:

• 4.5 pounds Idaho® fingerling potatoes
• 1 1/2 cup prepared BBQ sauce of choice *or see BBQ butter spice blend
• 6 ounces butter, melted
• 3 cups sweet onion, cut in ½-inch vertical strips
• 6-8 jalapeño peppers, cut in thin strips
• Picked Fresno and jalapeño peppers for garnish

Directions:

Potatoes Prep

1. Scrub potatoes. Dry roast potatoes on a baking sheet at 400°F until potatoes are just tender, about 30 minutes. Cool slightly.
2. Place potatoes on a work surface and press with the back of a spatula or heavy skillet to about 5/8-inch thickness. Hold at room temperature until service. Or cover and refrigerate until ready to use.
3. Stir together BBQ sauce and butter. Set aside or refrigerate until ready to use.

Per serving: Scale recipe according to desired servings.

1. Using a heavy skillet sized to fit potatoes in a single layer, lightly coat with olive oil. Place over medium-high heat; brown 6 ounces smashed potatoes on both sides, about 5 minutes.
2. Add ¼ cup onion (1 ounce) and about 6 strips sliced jalapeño (about ½ ounce). Continue cooking 2-3 minutes to lightly cook onion and jalapeño.
3. Remove pan from heat and quickly stir in 3 tablespoons BBQ butter. Transfer to a serving plate. Garnish with pickled peppers.

 

To make BBQ Butter: Stir together 2 cups seasoning blend with 2 cups softened unsalted butter. Keep refrigerated. Use in place of prepared BBQ sauce and melted butter, adding 2-3 tablespoons BBQ butter per 6-ounce portion of potatoes.