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


YIELD
4 to 6 servings

TIME
Active Prep: 15 min
Cook: 25 min


INGREDIENTS

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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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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