March Madness Snackies: Smashed Potatoes

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I can't tell a lie, fried potato skins will always hold a special place in my heart (perhaps literally). I worked at a sports bar for 5 years -- fried foods naturally became its own food group. But like I've said before, now that I'm trying to gracefully end my last year in my trendy 20's, my ASSets can only handle fried goodies every now and then.  And with March Madness right around the corner, these Smashed Potatoes are my trick up my sleeve. And beware, they are addicting!

By "smashing" them once they are tender and then baking them -- these tasty potato treats become crispy on the outside yet still remain soft in the center.  I added Herbes De Provence to the potatoes and dunked them in a smoked paprika, creamy dip, but you are welcome to use your own seasonings and dips.  They really are quite versatile.  Is it me, or is it hard not to puff my chest up a bit when I find a delicious replacement for a sports bar favorite?

P.S. - Loaded Chipotle Cheese Nachos

Smashed Potatoes with a Smokey Dipping Sauce

Serves 4-5

15 (or so) baby red or yellow potatoes

olive oil for drizzling

salt

Herbes De Provence

Smokey Dipping Sauce

1/4 cup vegan sour cream

1 teaspoon smoked paprika

Method:  Fill a large pot with water and a large pinch of salt, and allow it to boil.  Gently drop the potatoes in, and reduce the heat to medium high. Boil potatoes for 30- 35 minutes. Once the potatoes are tender, use a slotted spoon to place each potato on a clean dish towel. 

Preheat the oven to 400 degrees F.  Line a baking sheet with one sheet of tin foil, and parchment paper layered on top of that (for easy clean up). Take another clean dish towel, and gently smash down each potato.  If they break, no big deal.  Place each smashed potatoe on the baking sheet.  

Drizzle each potato with olive oil, gently lifting them up to get oil underneath.  Sprinkle each potato with salt and Herbes De Provence (or another dried herb if you prefer). Bake for 30 minutes, or until crispy and golden. 

Serve fresh out of the oven with a Smokey Dipping Sauce.