Crispy Chipotle Roasted Smashed Potatoes Recipe
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Yield:
4 to 6 servings
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Total Time:
1 hr 15 mins
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Prep Time:
15 mins
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Cook Time:
1 hr
Ingredients
- 1-1/2 pound baby red OR gold potatoes
- 1/4 cup Mazola® Corn Oil
- To taste sea salt
- 1 tablespoon canned chipotles in adobo sauce (or to taste)
Instructions
- Step 1) Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle.
- Step 2) Position oven rack in the lower third of the oven. Preheat oven to 450°F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart.
- Step 3) Combine oil and chipotles in an electric blender; puree for 1 minutes or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated.
- Step 4) Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.
