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!
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!
- 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
- 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
- Preheat oven to 450 degrees F.
- 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.
- 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.
- Drizzle with olive oil and season with salt and pepper.
- Place in oven and bake for 15-20 minutes, or until golden brown and crispy.
- While the potatoes are in the oven, whisk together the chipotle sauce ingredients until well combined and smooth; refrigerate.
- Serve immediately with a drizzle of the chipotle sauce and chopped cilantro.