Jalapeño Popper Smashed Potatoes (Print version)
Crispy smashed baby red potatoes loaded with sharp cheddar and fresh jalapeños, baked until golden and served with a cool ranch dip.
# Ingredients:
For the potatoes
01 -
1.5 lb (680 g) baby red potatoes, scrubbed
02 -
1/4 cup (57 g) unsalted butter, melted
03 -
1/2 teaspoon kosher salt
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon black pepper
For the topping
06 -
2 medium jalapeño peppers, seeded and finely diced
07 -
1 cup (113 g) sharp cheddar cheese, shredded
For the dip
08 -
1 cup (230 g) sour cream
09 -
1 tablespoon dry ranch seasoning mix
10 -
1 teaspoon jalapeño powder
# Instructions:
01 -
Scrub the potatoes and drop them into a pot of salted cold water. Bring to a boil and simmer for 15 to 20 minutes until a fork slides in with no resistance. Drain well and let them steam dry for about 5 minutes.
02 -
Arrange the potatoes on a parchment-lined baking sheet. Press each one with the bottom of a glass or a masher until it is about a quarter-inch thick. Let them sit for another 5 minutes so surface moisture evaporates.
03 -
Brush the smashed potatoes generously with melted butter. Sprinkle kosher salt, garlic powder, and black pepper over the tops. Bake at 425°F for 20 minutes, then flip each potato and bake for another 20 minutes until both sides are deeply golden.
04 -
Scatter diced jalapeños across the crispy potatoes, then pile on the shredded cheddar. Return the sheet to the oven for 3 to 5 minutes until the cheese is fully melted and bubbling.
05 -
Stir together sour cream, dry ranch seasoning, and jalapeño powder in a small bowl. Taste and adjust if you want more kick.
06 -
Slide the potatoes onto a platter and set the dip alongside. Serve immediately while the edges are still crackling and the cheese is soft.
# Good to know:
01 -
Best served immediately for maximum crispness.
02 -
Vegetarian and gluten-free.