Smashed Potatoes with Chipotle Ranch

Seasoned and savory mini gold potatoes dressed in chipotle ranch dressing.

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This is sponsored post from Drew’s Organics. All opinions are my own.

What’s better than mashed potatoes?

Smashed potatoes, duh! Think about. It’s the perfect side dish/appetizer. Consider it a twist on classic! What brings everything together is the sauce, Chipotle Ranch Dressing from Drew’s Organics. I think I’ve found my favorite sauce of the bunch (so far)!

Tips for Masking Smashed Potatoes:

This may look fancy but it’s very hard to mess this up. Here a few little things to share when making this recipe.

The smaller the potato the better. Not only is it quicker to cook, they are easier to smash. Smaller potatoes come out more flat and crispy.  Small gold or red potatoes work well for this. 

The key to a delicious smashed potato is ensuring the potatoes boil properly until tender. This also makes it easier to smash later.

A fancy potato smasher is helpful but a large fork, cup, or spatula will do just fine. 

How to Make Smashed Potatoes With Chipotle Ranch

Pre heat oven to 450 degrees F and wash potatoes. The most important step comes next, boiling the potates. Add potatoes a large pot and fill with water. Just enough to cover potatoes. Bring to a boil and cook 20-30 minutes (uncovered) or until potatoes are soft. Remove potatoes from water. Allow potatoes to cool for at least 5 minutes. 

Lightly brush a baking pan with olive oil. Transfer mini potatoes to the pan. Using a for or potato masher, gently smash potatoes to where they’re still intact. 

Drizzle each potato with olive oil and season with salt, pepper, onion powder, garlic powder. Place roasting pan with potatoes in oven and cook for 18-25 minutes.   Broil for 1-2 minutes for nice browning on top (optional). 

Remove from oven. Top with chipped parsley. Drizzle or dip with Drew’s Organics Chipotle Ranch Dressing  

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