Crispy Parm Crusted Smashed Potatoes with Roasted Garlic Jalapeño Sauce
Crispy Parm Crusted Smashed Potatoes with Roasted Garlic Jalapeño Sauce
Ingredients
For the Crispy Smashed Potatoes
- 1 pound baby Yukon gold potatoes
- 1/4 cup olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 pinch kosher salt, to taste
- 6 ounces Parmigiano Reggiano, grated
For the Roasted Garlic Jalapeño Sauce
- 1 garlic head
- 1 jalapeño, large
- 3 tablespoons olive oil
- 1/3 cup Japanese mayonnaise
- 1/2 bunch cilantro
- 1/4 cup fresh dill
- 1 lemon, zest and juice of half
- 1 1/2 teaspoons honey
- 2 tablespoons sour cream
- as needed kosher salt, to taste
- as needed black pepper, to taste
For Garnish
- as needed chives, chopped, for topping
- as needed crushed red pepper flakes, for topping
- as needed fresh dill, for topping
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the garlic head by cutting off the very top to expose the cloves. Drizzle with a touch of olive oil and wrap in foil. Place on a baking sheet.
⏱️ 2 min•🌡️ 400
- 2
Place the whole jalapeño on the same baking sheet as the garlic. Roast the garlic and jalapeño in the preheated oven for 30-35 minutes, or until the garlic is soft and caramelized, and the jalapeño skin is blackened and blistered.
⏱️ 35 min•🌡️ 400
- 3
Once roasted, remove the jalapeño from the oven and immediately transfer it to a bowl, covering it tightly with plastic wrap. Let it steam for 15 minutes to loosen the skin. This is part of the passive time.
⏱️ 15 min
- 4
While the jalapeño is steaming, bring water to a simmer in a steamer pot. Add the baby Yukon gold potatoes to the steaming insert and steam, covered, for 15 minutes or until they are easily pierced with a knife.
⏱️ 15 min
- 5
Carefully remove the potatoes from the steamer. Make a small slit on each potato; this helps them smash more cleanly.
⏱️ 3 min
- 6
Prepare your smashing station: Line a tortilla press (or use two cutting boards) with plastic wrap on both ends. Place a small amount of grated Parmigiano Reggiano in the center of the press. Place one steamed potato on top of the cheese, then smash it almost all the way down until it's relatively thin.
⏱️ 7 min
- 7
Line one or two baking sheets with parchment paper. Create a circle of grated Parmigiano Reggiano on the parchment paper, roughly the same size as your smashed potato. Carefully place a smashed potato on top of each Parmigiano Reggiano circle, ensuring the cheese forms a crust on the bottom.
⏱️ 5 min - 8
In a small bowl, whisk together the 1/4 cup olive oil, smoked paprika, a pinch of kosher salt, and garlic powder. Brush this mixture generously over the tops of the smashed potatoes.
⏱️ 3 min
- 9
Roast the smashed potatoes in the 400°F (200°C) oven for another 30-35 minutes, or until they are deeply golden brown and crispy.
⏱️ 35 min•🌡️ 400
- 10
While the potatoes are roasting, prepare the roasted garlic jalapeño sauce. Remove the plastic wrap from the jalapeño. Using a paper towel, gently rub off the blackened skin. Slice the jalapeño in half lengthwise and remove the seeds for a milder sauce, or leave some for more heat.
⏱️ 5 min
- 11
Squeeze the softened roasted garlic cloves from their skin. Add the roasted garlic, deseeded jalapeño, cilantro, dill, Japanese mayonnaise, sour cream, the remaining 3 tablespoons of olive oil, lemon zest, juice from half a lemon, honey, a pinch of salt, and black pepper to a blender. Blend until completely smooth. Taste and adjust for salt if needed.
⏱️ 10 min
- 12
Once the crispy smashed potatoes are out of the oven, transfer them to a serving platter. Drizzle generously with the roasted garlic jalapeño sauce. Garnish with additional grated Parmigiano Reggiano, fresh chives, fresh dill, and crushed red pepper flakes, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parm Crusted Smashed Potatoes with Roasted Garlic Jalapeño Sauce
For the Crispy Smashed Potatoes
- 1 pound baby Yukon gold potatoes
- 1/4 cup olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 pinch kosher salt, to taste
- 6 ounces Parmigiano Reggiano, grated
For the Roasted Garlic Jalapeño Sauce
- 1 garlic head
- 1 jalapeño, large
- 3 tablespoons olive oil
- 1/3 cup Japanese mayonnaise
- 1/2 bunch cilantro
- 1/4 cup fresh dill
- 1 lemon, zest and juice of half
- 1 1/2 teaspoons honey
- 2 tablespoons sour cream
- as needed kosher salt, to taste
- as needed black pepper, to taste
For Garnish
- as needed chives, chopped, for topping
- as needed crushed red pepper flakes, for topping
- as needed fresh dill, for topping
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the garlic head by cutting off the very top to expose the cloves. Drizzle with a touch of olive oil and wrap in foil. Place on a baking sheet.
⏱️ 2 min•🌡️ 400 - 2
Place the whole jalapeño on the same baking sheet as the garlic. Roast the garlic and jalapeño in the preheated oven for 30-35 minutes, or until the garlic is soft and caramelized, and the jalapeño skin is blackened and blistered.
⏱️ 35 min•🌡️ 400 - 3
Once roasted, remove the jalapeño from the oven and immediately transfer it to a bowl, covering it tightly with plastic wrap. Let it steam for 15 minutes to loosen the skin. This is part of the passive time.
⏱️ 15 min - 4
While the jalapeño is steaming, bring water to a simmer in a steamer pot. Add the baby Yukon gold potatoes to the steaming insert and steam, covered, for 15 minutes or until they are easily pierced with a knife.
⏱️ 15 min - 5
Carefully remove the potatoes from the steamer. Make a small slit on each potato; this helps them smash more cleanly.
⏱️ 3 min - 6
Prepare your smashing station: Line a tortilla press (or use two cutting boards) with plastic wrap on both ends. Place a small amount of grated Parmigiano Reggiano in the center of the press. Place one steamed potato on top of the cheese, then smash it almost all the way down until it's relatively thin.
⏱️ 7 min - 7
Line one or two baking sheets with parchment paper. Create a circle of grated Parmigiano Reggiano on the parchment paper, roughly the same size as your smashed potato. Carefully place a smashed potato on top of each Parmigiano Reggiano circle, ensuring the cheese forms a crust on the bottom.
⏱️ 5 min - 8
In a small bowl, whisk together the 1/4 cup olive oil, smoked paprika, a pinch of kosher salt, and garlic powder. Brush this mixture generously over the tops of the smashed potatoes.
⏱️ 3 min - 9
Roast the smashed potatoes in the 400°F (200°C) oven for another 30-35 minutes, or until they are deeply golden brown and crispy.
⏱️ 35 min•🌡️ 400 - 10
While the potatoes are roasting, prepare the roasted garlic jalapeño sauce. Remove the plastic wrap from the jalapeño. Using a paper towel, gently rub off the blackened skin. Slice the jalapeño in half lengthwise and remove the seeds for a milder sauce, or leave some for more heat.
⏱️ 5 min - 11
Squeeze the softened roasted garlic cloves from their skin. Add the roasted garlic, deseeded jalapeño, cilantro, dill, Japanese mayonnaise, sour cream, the remaining 3 tablespoons of olive oil, lemon zest, juice from half a lemon, honey, a pinch of salt, and black pepper to a blender. Blend until completely smooth. Taste and adjust for salt if needed.
⏱️ 10 min - 12
Once the crispy smashed potatoes are out of the oven, transfer them to a serving platter. Drizzle generously with the roasted garlic jalapeño sauce. Garnish with additional grated Parmigiano Reggiano, fresh chives, fresh dill, and crushed red pepper flakes, if desired. Serve immediately.
⏱️ 5 min