Description
Crispy Parmesan Smashed Potatoes with Chipotle Ranch Dip. Perfectly golden on the outside and fluffy on the inside, these smashed potatoes are seasoned with BBQ rub, roasted to perfection, and paired with a smoky, zesty dip that will keep you coming back for more. Whether you’re serving them as a side dish or a snack, this easy recipe is sure to impress.
Ingredients
Scale
Smashed Potatoes
- 1 lb Potatoes, Baby
- 2 Tbsp Extra Virgin Olive Oil, divided
- 2 tsp Barbecue Rub – I used Primal Palate, divided
- 3/4 cup Parmigiano Reggiano, finely grated
Chipotle Ranch
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 Tbsp Ranch Seasoning Mix – I used Primal Palate
- 1 Tbsp Lime Juice
- 1 tsp Lime Zest
- 1/4 tsp Sea Salt
- 3 whole Chipotle Peppers in Adobo Sauce
Instructions
- Fill a large pot with water and bring to a boil. Add the potatoes and cook until soft. 20-25 minutes. Drain and set aside.
- Preheat oven to 450 and place a baking sheet in the oven to preheat. I like to use a cast iron baking sheet.
- Carefully remove the pan and drizzle 2 tablespoons of olive oil on the hot pan and one teaspoon of bbq seasoning.
- Add the cooked potatoes to the pan and use the bottom of a jar or glass to smash the potatoes until they are thin.
- Drizzle the remaining tablespoon of oil over the potatoes and top with one teaspoon of bbq rub and the parmesan cheese.
- Roast the potatoes for 20-25 minutes or until crispy.
- While the potatoes or cooking add all of the chipotle ranch ingredients to the food processor or blender and pulse until combined. Set aside.
- When potatoes are done serve alongside the chipotle ranch dip while hot.
Notes
You can easily double this recipe if serving a larger crowd. Adjust the amount of chipotle peppers to your personal preference. You can make it more or less spicy.