Smashed Potatoes with Chipotle Cream Sauce

Smashed Potatoes with Chipotle Cream Sauce What are your biggest food weaknesses? 

I have two: baked potatoes (with all the fixings – extra sour cream and cheese, please!) and truffle fries. If baked potatoes and fries weren’t so mean to my figure, I’d eat them for breakfast, lunch and dinner. I swear! 

AJ and I have a new food routine that we’ve taken up while we train for Ragnar (find out more about how I feel about this 200 mile race here) . Where were we? Oh yes, new food routine. It’s actually been pretty easy to follow, so I may just stick to it inevitably. Ready for it? Here we go: NO CARBS AFTER FIVE! Yup, it’s that simple. We limit our carbohydrate intake during the day and have a light carb-free dinner, like a salad or a 6 oz piece of fish/chicken/beef with a side of veggies.

There’s a bonus to this new eating habit of ours: weekends are free rein. Baked potatoes, fries, sandwiches, pho, and whatever our carb-loving little heart desires. Except weekends are also reserved for the most intense workout of the week, and usually after a one hour weight sesh and a five-mile run, all we want to eat is something lightly and healthy. Does that happen to you after a workout? It’s like my body is telling me to eat something healthy and my mind kindly obliges. 

My mind still tells me it wants some potato action, though. So here’s the solution: Smashed Potatoes with Chipotle Cream Sauce. Baked, not fried. Olive oil, not butter. Chipotle cream sauce, not extra sour cream and cheese. These potatoes are incredibly tender on the inside yet perfectly crisp on the outside. It’s like a baked potato and a french fry got married, had a baby and named it “smashed potato”. Bless. 

And because I really, really, really want you to make this, I put together a step-by-step photo guide in an effort to convince you that this gourmet looking side that you might find at a steakhouse is incredibly easy to make at home. Get to scrolling! 

Smashed Potatoes with Chipotle Cream Sauce Now take a bite! Welcome to potato heaven. You will never want to make potatoes any other way again. Think of all the toppings you could come up with! Rosemary and thyme, parmesan and parsley, smoked paprika! Ah, the possibilities!  

Smashed Potatoes with Chipotle Cream Sauce I made these little bites as a side, but they were so good I ended up turning it into a main dish. I’ll stop wasting your time so you can get to making this! 

Bon Appétit!

Smashed Potatoes with Chipotle Cream Sauce

Smashed Potatoes with Chipotle Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 6
Ingredients
  • 1.5 lbs of baby Yukon gold potatoes (alternatively you can use any other small round potato)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
Chipotle Sauce
  • 2 tbs sour cream
  • 1 tbs mayonnaise
  • Juice of one lime
  • 2 tsp chipotle sauce (I used the sauce in a can of chipotle in adobo sauce. Adjust amount based on desired level of spiciness. This amount yielded a mild flavor)
  • 1-2 tsp chili powder
Instructions
  1. Preheat oven to 450 degrees F.
  2. Bring a medium pot of salted water to a boil. Add in as many potatoes as you want to make and cook them until they are fork-tender, about 10 minutes.
  3. On a baking sheet, place the boiled potatoes leaving plenty of room between each potato. Use a potato masher to smash each potato until flattened.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Place in oven and bake for 15-20 minutes, or until golden brown and crispy.
  6. While the potatoes are in the oven, whisk together the chipotle sauce ingredients until well combined and smooth; refrigerate.
  7. Serve immediately with a drizzle of the chipotle sauce and chopped cilantro.

 

Caramel Chocolate Chip Cookie Bars

Caramel Chocolate Chip Cookie Bars

This week’s stress relief comes to you in the form of homemade caramel sandwiched between two ooey gooey chocolate chip cookie dough layers.  Homemade Caramel Chocolate Chip Cookie Bars. Oh, sweet glory! I made these with the intention to take them into the office and share them with my co-workers. Next thing you know, I’m washing the pan… 

Read More »

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken (Murgh Makhani)

I have a confession. I was this close *thumb and index finger barely touching* to going on blogger hiatus until the New Year.  Between my full-time job as a designer and my part-time job as a teacher, I was (am) starting to feel a little burnt out. Weekdays go a little something like this: wake up, work,… 

Read More »

Pumpkin Spiced Iced Coffee

Pumpkin and Spice Iced Coffee

You guys! I’ve recently come to the following realization: pumpkin spice is not what pumpkin actually tastes like. As much as I love all the pumpkin spice flavored lattes and chais, the truth is, they don’t have an iota of pumpkin in them! No pumpkin in a pumpkin spice latte! I feel cheated. For real…. 

Read More »

Berry Smoothie Bowl

Berry Smoothie Bowl

Good morning Tuesday! The only lovely thing about you is this Berry Smoothie Bowl. And the shared photo stream from this weekend’s bachelorette party. Holy fun!  This weekend, my BFF of 17 years (S-E-V-E-N-T-E-E-N years!) celebrated her bachelorette party in Charlottesville, Virginia. Her friends from every stage of her life – high school, college, grad… 

Read More »

Chipotle Marinara, Pineapple and Jalapeno Thin Crust Pizza

Chipotle Marinara, Pineapple & Jalapeno Thin Crust Pizza

Spicy and then sweet and then spicy and then sweet! I love it when food plays tricks on my tastebuds. I also love it when AJ doesn’t add any Tobasco sauce to his home cooked meals… It means I’ve added the perfect amount of spiciness! Success! Wifely duties delivered! Today’s recipe is an artisanal pizza… 

Read More »

Slow Cooker Beef and Broccoli

Slowcooker Beef & Broccoli

Repeat after me: take-out, fake-out. But better. Like 180,928,374,598 times better. I used to love Chinese take-out. Somewhere between graduating from college and starting a new life as a working adult with a fully-equipped kitchen and a well-stocked fridge, I lost the appetite for greasy, MSG-enhanced foods. Which is really all I can think of when… 

Read More »

5 Minute Citrus-Berry Sangria

Easy 5 Minute Citrus-Berry Sangria

Cheers to the almost weekend! It’s been a long week for me. My 14-hour-long work days include my full-time job (designer), my part-time job (teaching), and gym time… because Ragnar is only five months away! This is my second time doing Ragnar, and I am STOKED for Ragnar Del Sol 2015! Why would anyone be stoked… 

Read More »

Pumpkin Crumb Muffin

Pumpkin Crumb Muffins

Well hello there Autumn Equinox, I’ve been waiting for you. It’s now officially Fall in the northern hemisphere! To celebrate the season, I made muffins for everyone. OK, muffins for twelve. But I’m sharing the recipe with EVERYONE! Truth: it doesn’t really feel like fall in Arizona just yet. With temperatures ranging from 95-103 degrees F, it’s… 

Read More »