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Test Kitchen Approved

Buffalo Smashed Potato Platter

Recipe By Savory Spice Test Kitchen

Yields

4 servings

Prep Time

15 Minutes

Cooking Time

25 Minutes

Recipe By Savory Spice Test Kitchen

These are kind of like nachos but with a crispy roasted potato base. They make great game day fare.

Ingredients

For potatoes:

24 mini new potatoes (about 1 1/2 pounds)


2 Tbsp. olive oil, divided


For sauce:

1/4 cup buttermilk

1/4 cup sour cream



For slaw & toppings:

1 carrot, peeled into strips then chopped

1 stalk celery, thinly sliced on the bias then chopped

2 Tbsp. minced fresh parsley

1 tsp. lime juice

1/4 cup crumbled blue cheese (optional)

1/4 cup crumbled bacon (optional)

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Buffalo Wing Dry Sauce

    The history of the origin of buffalo sauce is frequently disputed, but its tangy flavor and the fact that it is entrenched in Americana is undeniab...

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    Sale
  • Buffalo Bleu Dip & Dressing

    This blend perfectly balances sharp, sour, tangy blue cheese with the zing and spiciness of buffalo sauce. Pair the cool flavor of bleu cheese with...

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  • Freeze Dried Scallions

    Scallions, or green onions, are actually a variety of immature onions. We offer the more desirable green leaf portion of this bulbed onion. By free...

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Directions

For potatoes: Preheat oven to 450 degrees. Cover potatoes by at least an inch with cold water, add a pinch of salt, bring to a boil and cook until tender enough to be pierced through with a knife but not falling apart, about 10 min. Drain, transfer to a bowl and toss with 1 Tbsp. olive oil and 1 Tbsp. seasoning. Place potatoes in a greased baking pan and gently smash each with a potato masher so they flatten but stay in one piece. Sprinkle smashed potatoes with remaining 1 Tbsp. oil and seasoning. Roast for 15 min. or until browned and starting to crisp. Serve immediately garnished with sauce, slaw and toppings.

For sauce: Combine all ingredients and refrigerate until ready to use. Top potatoes with dollops of sauce or use as a dip.

For slaw & toppings: Combine carrots, celery and parsley with lime juice. Sprinkle across potatoes with blue cheese and bacon, if using.