It’s clear by now that everyone knows I left potatoes. They are probably my favorite side dish due to being able to cook them and flavor them in so many numerous ways. That perfect bite is when they’re soft in the middle, but crunchy and crispy on the outside. You take the reins here on cooking- maybe you want to steam them, maybe you want to roast them, maybe you want to fry them, maybe you want to boil them- the choice is yours.
Well, boiled, smashed and then roasted. These Mexican smashed potatoes with my cilantro lime sauce or the perfect addition to any meal. Just as I said they are soft on the inside, but super crispy on the outside and very flavorful with flavors of chipotle cumin and cilantro running throughout. On top of that, I have a cilantro lime sauce which is tangy, zesty and all the right flavors that you want to dunk a potato in.
This recipe yields 6 servings.
Macros for 5-6 potatoes with 1/6 of dip
136 calories 5 fat | 19 carb | 5 protein
Mexican Smashed Potatoes with Cilantro Lime Sauce
- 660 grams golden baby potatoes
- 2 tbs extra virgin olive oil
- 2 tsp cumin
- 2 tsp chipotle Chile pepper
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
Cilantro and Lime Sauce
- 170 grams nonfat greek yogurt Fage works best
- 1 clove garlic
- 2 limes juiced
- 1 lime zested
- 1 cup cilantro
- 1/4 tsp salt
- Preheat oven to 400 degree F.
- Bring a large pot of water to a boil.
- Add your potatoes and let cook until fork tender. Remove and drain.
- Place potatoes on a prepared sheet pan and smash each one gently (I use the bottom of a cup).
- Drizzle potatoes with olive oil and sprinkle with salt, pepper, cumin and chipotle powder.
- Bake for 15-20 minutes or until golden brown.
- In a food processor, blend the garlic until fine.
- Add in the greek yogurt, zest and juice of a lime, cilantro and salt.
- Drizzle on top of potatoes when ready to serve.
- Garnish with lime and cilantro.
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