Cheesy Smashed Potatoes with Ghost Fire Cream Dip
- Preparation Time: 10 min
- Cooking Time: 25 min
- Total Time: 35 min
- 2
Ingredients
Ghost Fire Cream Dip
- ½ cup - mayonnaise
- ½ cup - sour cream
- 3 tbsp - El Yucateco Ghost Habanero Hot Sauce
- ½ tsp - garlic powder
- ½ smoked paprika
- Freshly ground black pepper, to taste
Cheesy Smashed Potatoes
- 1 ½ lb - baby potatoes
- 2 tbsp - neutral oil (canola or vegetable)
- Salt and freshly ground black pepper, to taste
- 1 cup - shredded cheddar cheese
- 2 tbsp - chopped fresh chives
- El Yucateco Ghost Habanero Hot Sauce (for drizzling)
Preparation
- In a bowl, combine the mayonnaise, sour cream, El Yucateco Habanero & Ghost Hot Sauce, garlic powder, smoked paprika, and black pepper. Stir until smooth. Refrigerate until ready to use.
- Place the potatoes in a pot of salted water and bring to a boil. Cook for 15–18 minutes, or until fork tender. Drain and allow them to cool slightly.
- Preheat a grill for indirect cooking at about 400°F (205°C) or preheat the oven to 400°F (205°C).
- Heat a large cast-iron skillet over medium heat and add the oil.
- Working in batches of 3–4 potatoes, place the boiled potatoes in the skillet. Lightly oil the bottom of a glass or spatula and gently smash each potato until flattened but still intact.
- Season the potatoes with salt and pepper and cook for 4–6 minutes, until the bottoms begin to crisp. Flip the potatoes and cook for another 3–4 minutes to lightly crisp the other side.
- Transfer the smashed potatoes to a baking sheet. Repeat with the remaining potatoes.
- Sprinkle the shredded cheddar cheese over the potatoes and transfer the baking sheet to the grill over indirect heat (or into the oven). Cook for about 5 minutes, or until the cheese is melted.
- Remove from the grill or oven, drizzle with El Yucateco Habanero & Ghost Hot Sauce, sprinkle with chopped chives, and serve hot with the ghost fire cream dip on the side.