Crispy Smashed Potatoes with Ranch and Pickles by @albert_bartlett
4 servings
🥔
750 g
Red Rooster potatoes
🫒
30 ml
Olive oil
🧄
5 ml
Garlic granules
🧅
5 ml
Onion granules
🌶️
5 ml
Smoked paprika
🧂
2.5 ml
Salt
⚫
1.3 ml
Black pepper
🌿
60 ml
Dill pickles
🥒
30 ml
Pickle juice
🌿
10 g
Fresh dill
🧅
2 count
Spring onions
🧀
50 g
Mature cheddar
🥣
60 ml
Ranch dressing
🌿
5 g
Dill
Preheat
Preheat the oven to 220°C and line the baking tray with parchment paper.
Place
Red Rooster potatoes
Place the Red Rooster potatoes in the large saucepan and cover them with cold water.
Boil- Red Rooster potatoes
Boil the potatoes for 18-20 minutes until fork-tender.
Drain
- Red Rooster potatoes
Drain the potatoes through the colander and leave them to steam dry for 5 minutes.
Arrange- Red Rooster potatoes
Arrange the potatoes on the lined baking tray and gently flatten each one with the potato masher.
Drizzle
olive oil
garlic granules
onion granules
Drizzle the smashed potatoes with olive oil and season with garlic granules, onion granules, smoked paprika, salt, and black pepper.
- Sprinkle
mature cheddar- Red Rooster potatoes
Sprinkle the mature cheddar evenly over the potatoes.
- Roast
- Red Rooster potatoes
- mature cheddar
Roast the potatoes for 30-35 minutes until deeply golden and crisp at the edges.
Chop
dill pickles
fresh dill
Finely chop the dill pickles and fresh dill on the chopping board.
- Slice
spring onions
Finely slice the spring onions and add them to the mixing bowl.
Add- dill pickles
- fresh dill
Add the chopped dill pickles, pickle juice, and chopped fresh dill to the mixing bowl.
Stir- dill pickles
- fresh dill
Stir the pickle mixture until evenly combined.
Spoon- dill pickles
- fresh dill
- Red Rooster potatoes
Spoon the pickle mixture over the hot roasted potatoes.
- Drizzle
ranch dressing- fresh dill garnish
Drizzle with ranch dressing and garnish with fresh dill before serving.
Crispy Smashed Potatoes with Ranch and Pickles by @albert_bartlett
4 servings
🥔
750 g
Red Rooster potatoes
🫒
30 ml
Olive oil
🧄
5 ml
Garlic granules
🧅
5 ml
Onion granules
🌶️
5 ml
Smoked paprika
🧂
2.5 ml
Salt
⚫
1.3 ml
Black pepper
🌿
60 ml
Dill pickles
🥒
30 ml
Pickle juice
🌿
10 g
Fresh dill
🧅
2 count
Spring onions
🧀
50 g
Mature cheddar
🥣
60 ml
Ranch dressing
🌿
5 g
Dill
Preparation Steps
Step 1/14
Preheat the oven to 220°C and line the baking tray with parchment paper.
Step 2/14
Place the Red Rooster potatoes in the large saucepan and cover them with cold water.
Step 3/14
Boil the potatoes for 18-20 minutes until fork-tender.
Step 4/14
Drain the potatoes through the colander and leave them to steam dry for 5 minutes.
Step 5/14
Arrange the potatoes on the lined baking tray and gently flatten each one with the potato masher.
Step 6/14
Drizzle the smashed potatoes with olive oil and season with garlic granules, onion granules, smoked paprika, salt, and black pepper.
Step 7/14
Sprinkle the mature cheddar evenly over the potatoes.
Step 8/14
Roast the potatoes for 30-35 minutes until deeply golden and crisp at the edges.
Step 9/14
Finely chop the dill pickles and fresh dill on the chopping board.
Step 10/14
Finely slice the spring onions and add them to the mixing bowl.
Step 11/14
Add the chopped dill pickles, pickle juice, and chopped fresh dill to the mixing bowl.
Step 12/14
Stir the pickle mixture until evenly combined.
Step 13/14
Spoon the pickle mixture over the hot roasted potatoes.
Step 14/14
Drizzle with ranch dressing and garnish with fresh dill before serving.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
390 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
45 minutes
Overall
55 minutes
Difficulty
Level
Medium (2/4)
Steps
14 steps
Equipments
Utensils
Appliances
Type
Origin
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos