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Crispy Smashed Potatoes with Creole Sauce
15 mins
45 mins
4 servings
Steps
- To a medium mixing bowl, add mayo, creole mustard, garlic, lemon juice, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, black pepper, paprika, Italian seasoning, and cayenne pepper.
- Use a small whisk or fork to mix all the ingredients until combined. Refrigerate the sauce while you prepare the potatoes.
- Potatoes
- Boil potatoes in water until easily pierced with a fork. Drain potatoes and allow them to dry out for about for about 10 minutes.
- Meanwhile, preheat your oven to 450 degrees Fahrenheit (232 °C). Spray a baking sheet with cooking spray and set aside.
- Transfer potatoes to a large mixing bowl, add olive oil, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Toss everything together with a rubber spatula or wooden spoon until all potatoes are coated with the oil and spices.
- Transfer potatoes to the prepared baking sheet. Do not discard the oil and spices leftover in the bowl. Use the back of a ½ cup measuring cup to smash each potato, being careful not to break them apart. If a few break apart it is fine, just try to keep them intact.
- Brush the tops of the potatoes with the remaining oil and spices leftover in the bowl used to coat the potatoes. Bake potatoes in the preheated oven for 35-45 minutes, until crispy and dark golden brown.
- Drizzle potatoes with creole sauce and sprinkle chopped chives over top. Enjoy!
Notes
- Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to three days. I recommend reheating the potatoes in the oven so that they remain crispy.
- See blog post for other important tips and suggestions.
Originally published at pinkowlkitchen.com. Reproduced for personal collection.
