Ingredients
Smash'd R'ds
- 15-20 mini red potatoes
- 1 Tbsp olive oil
- salt
- pepper Freshly ground
Chipotle BBQ Sauce
- 1/3 Cup ketchup Heinz Organic is a good choice
- 1 chipotle pepper minced, in adobo, adjust to your own taste
- 2-1/2 Tbsp brown sugar
- 2 tsp ground cumin
- 1 large shallot minced
- 3 cloves garlic minced
- 2 tsp olive oil
- 2-1/2 Tbsp brown sugar
- 2 tsp ground cumin
- 1 large shallot - minced
- 3 cloves garlic- minced
- 2 tsp olive oil
Instructions
Smash'd R'ds
- Wash potatoes and add to a large pot. Cover with water by 3-4'. Add about 1/2 tsp salt and bring to the boil. Cook for 9-10 minutes until a wooden skewer easily passes through a potato. Be careful not too overcook.
- Remove potatoes to a towel and let cool for 10 minutes. Fold a kitchen towel in four, place it on top of a potato and press straight down to 'smash' the potato. Potato should be about 1/2' thick. Repeat with remaining potatoes.
- Line a cookie sheet with parchment paper and brush with the best olive oil you have. Place smashed potatoes in a single layer on the parchment and leave to cool completely. (Note: this recipe can be made up to this point up to a day ahead.)
- Preheat oven to 450 F. Brush the smashed potatoes with olive oil and sprinkle with your best salt and freshly ground pepper. Bake for 40 minutes until crispy - gently flipping them half way through.
Chipotle BBQ Sauce
- Combine ketchup, chipotle in adobo, brown sugar and cumin in a bowl and mix well.
- Heat oil in a small pan over medium heat. Add shallot and garlic and saute lightly stirring regularly until soft - but not colored. Remove from heat and add to ketchup mixture.
Notes
Enjoy!
Submitted by: Michael A.
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