Crispy Smashed Potatoes with Dynamite Sauce

Name: Crispy Smashed Potatoes with Dynamite Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 pounds baby Dutch yellow potatoes; 3 tablespoons avocado oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup mayo; 2 garlic cloves; 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon); 1 tablespoon Sriracha; 1 teaspoon fish sauce; 1/2 teaspoon onion powder; 2 tablespoons finely chopped fresh chives, plus more for garnish

6 steps

Prep:10minCook:45min

This fun appetizer could have easily gone in the sides chapter. Would you look at those crisp, golden potatoes? Tell me you don't just want to eat the whole platter yourself! Crispy potatoes are one of the things in life that I can't get enough of, and most people feel the same way, because frankly, potatoes are the best. Paired with the zingy dynamite sauce- which you'll want to dip everything in, and you should- these crispy little potatoes will be devoured by your guests.

Updated at: Thu, 17 Aug 2023 04:51:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories263.6 kcal (13%)

Total Fat21.1 g (30%)

Carbs17.7 g (7%)

Sugars1.5 g (2%)

Protein2.2 g (4%)

Sodium552 mg (28%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the Potatoes

1.5 poundsyellow potatoes

baby, Dutch

3 tablespoonsavocado oil

1 teaspoonkosher salt

½ teaspoonblack pepper

For the Dynamite Sauce

½ cupmayo

2garlic cloves

1 tablespoonfreshly squeezed lemon juice

lemon

1 tablespoonsriracha

1 teaspoonfish sauce

½ teaspoononion powder

2 tablespoonsfresh chives

finely chopped, plus more for garnish

Instructions

Step 1

Preheat oven to 375ﾟF. Line a sheet Pan with parchment paper.

Parchment paper

Step 2

Prepare the potatoes: place the potatoes on the line sheet an and drizzle with the avocado oil, salt, and pepper. Toss to coat the potatoes evenly.

Bowl

Baking sheet

yellow potatoes1.5 pounds

avocado oil3 tablespoons

kosher salt1 teaspoon

black pepper½ teaspoon

Step 3

Bake until golden Brown and the skin is slightly crisp, about 35 minutes, tossing halfway through.

Step 4

Using a potato smasher or serving fork, smash each potato to about 1/4 inch thickness. Return to the oven and bake until the edges are crispy, 10 minutes.

Potato Masher

Step 5

Make the dynamic sauce cool in a small bowl or screw-top jar, combine the Mayo, garlic, lemon juice common sriracha, fish sauce, onion powder, and the 2 tablespoons chives and stir until well combined. (This keeps well refrigerated for 5 to 7 days.)

Bowl