Jalapeño Popper Smashed Potatoes (Print Version)
# Ingredients:
01 -
1 ½ pounds baby red potatoes.
02 -
¼ cup (½ stick / 57 g) unsalted butter, melted.
03 -
½ teaspoon kosher salt.
04 -
½ teaspoon garlic powder.
05 -
½ teaspoon black pepper.
06 -
2 medium jalapeño peppers, seeded and finely diced.
07 -
1 cup (113 g) sharp cheddar cheese, shredded.
08 -
Salt, to taste.
09 -
1 cup (230 g) sour cream.
10 -
1 tablespoon dry ranch seasoning mix.
11 -
1 teaspoon jalapeño powder.
# Instructions:
01 -
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 -
Wash and boil the baby red potatoes in salted water for 15-20 minutes, or until easily pierced with a fork. Drain the potatoes and let them air dry for about 5 minutes.
03 -
Place the boiled potatoes on the prepared baking sheet. Use a potato masher or the bottom of a sturdy glass to smash each potato to about ¼-inch thick. Allow the smashed potatoes to air dry for an additional 5 minutes.
04 -
Brush the smashed potatoes with melted butter and season with kosher salt, garlic powder, and black pepper. Bake for 20 minutes, then carefully flip the potatoes over and bake for an additional 20 minutes.
05 -
Remove the potatoes from the oven and top each potato with finely diced jalapeños. Then, sprinkle shredded sharp cheddar cheese evenly over the potatoes.
06 -
Return the potatoes to the oven and bake for another 3-5 minutes, or until the cheese has melted.
07 -
For the dip, in a small bowl, combine sour cream, dry ranch seasoning, and jalapeño powder. Mix until well blended.
08 -
Serve the smashed potatoes with the jalapeño ranch dip and enjoy!.
# Notes:
01 -
Jalapeño Popper Smashed Potatoes are a crispy, cheesy, and slightly spicy dish, perfect as a side or appetizer.
02 -
You can adjust the level of heat by adding more or fewer jalapeños.