Meet your new favorite side spud.
We servesmashed potatoesas a breakfast side at our restaurant in north Alabama.
A smashed potato is a creamy pre-boiled potato, smashed on an oiled griddle, and cooked til crispy.
Credit: Caitlin Bensel; Food Stylist: Torie Cox
I’m a fan!
Enter the air fryer.
You don’t have one?!
Well, run right out and see what all the fuss is about.
This recipe is super simple, and though it takes a little time, it’s totally worth it.
Crispy, salty skins and creamy inside is the perfect side dish combination.
And I will not eat fried taters without sauce.
Ingredients
Smashed Potatoes
1(24-oz.)
bag of two-bite creamer potatoes
2Tbsp.
olive oil
2teaspoon salt
12teaspoon black pepper
Everything But the Kitchen Sink Sauce
23cup mayo
13cup ketchup
1Tbsp.
Cover with cold water.
Add 1/2 teaspoon salt, and bring to a boil for 20 minutes.
Let cool to room temperature.
Preheat air fryer to 425F.
On a cutting board, use the palm of your hand or a glass to smash the potatoes.
Do not press through the potato; it will fall apart.
Brush both sides of the flattened potatoes with oil, and sprinkle with 1 teaspoon salt and pepper.
Working in batches, add the potatoes in a single layer to the basket of the preheated air fryer.
Cook for 15 minutes; flip the potatoes and cook for an additional 5 minutes.
Remove from air fryer, and sprinkle with remaining salt.
Sauce
Combine all ingredients in a bowl, and whisk.
For a smoother sauce, blend with an immersion or stick blender.
