Crispy Smashed Potatoes with Creole Sauce
Baby red potatoes are boiled until fork tender, coated in cajun spices, then smashed and baked until extra crispy. Finished off with a drizzle of creamy creole sauce, these potatoes make one irresistible side dish that your family will ask for again and again!
Ingredients
Creole Sauce
- ¼ cup mayonnaise
- 1 tablespoon creole mustard or whole grain mustard
- 1 garlic clove minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon worcestershire sauce
- ½ teaspoon hot sauce such as Frank's Red Hot
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cracked black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon salt
Potatoes
- 1 pound baby red potatoes rinsed
- 2 tablespoons olive oil extra virgin or light tasting
- Salt and cracked black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Chopped chives and flaked salt for topping
Instructions
Creole Sauce
- To a medium mixing bowl, add mayo, creole mustard, garlic, lemon juice, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, black pepper, paprika, Italian seasoning, and cayenne pepper.
- Use a small whisk or fork to mix all the ingredients until combined. Refrigerate the sauce while you prepare the potatoes.
Potatoes
- Boil potatoes in water until easily pierced with a fork. Drain potatoes and allow them to dry out for about for about 10 minutes.
- Meanwhile, preheat your oven to 450 degrees Fahrenheit (232 °C). Spray a baking sheet with cooking spray and set aside.
- Transfer potatoes to a large mixing bowl, add olive oil, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Toss everything together with a rubber spatula or wooden spoon until all potatoes are coated with the oil and spices.
- Transfer potatoes to the prepared baking sheet. Do not discard the oil and spices leftover in the bowl. Use the back of a ½ cup measuring cup to smash each potato, being careful not to break them apart. If a few break apart it is fine, just try to keep them intact.
- Brush the tops of the potatoes with the remaining oil and spices leftover in the bowl used to coat the potatoes. Bake potatoes in the preheated oven for 35-45 minutes, until crispy and dark golden brown.
- Drizzle potatoes with creole sauce and sprinkle chopped chives over top. Enjoy!
Notes
- Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to three days. I recommend reheating the potatoes in the oven so that they remain crispy.
- See blog post for other important tips and suggestions.
Nutrition
Serving: 1servingCalories: 227kcalCarbohydrates: 26.4gProtein: 2.9gFat: 13gSaturated Fat: 1.8gCholesterol: 5mgSodium: 539mgPotassium: 527mgFiber: 2.1gSugar: 2.8gCalcium: 27mgIron: 1mg
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!