Southern Smoked Smashed Potatoes
with Ranch Dipping Sauce
Enjoy crispy perfection with these Smokey Salted Smashed Potatoes, baked until golden, crunchy and bursting with a savoury, smokey salt flavour. Paired with a refreshing ranch-style dipping sauce, this combination is sure to win over everyone's taste buds.
Serves 4
Effort: Easy/ Moderate
Preparation time: 15 minutes
Cooking time: 50 minutes
Gluten free
Ingredients
1.5 of small-to-medium potatoes
duck fat, warmed for easy drizzling
Ranch Dipping Sauce
½ cup sour cream
¼ cup milk
2 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons fresh chives, finely chopped
1 small garlic clove, minced
Instructions
Clean the potatoes, removing any dirt or sprouting areas. Place them in a large Dutch oven or soup pot.
Fill the pot with water until the potatoes are covered by 1 inch of additional water. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced by a fork (around 20 minutes for smaller potatoes and 25 minutes for medium-sized ones).
Drain the potatoes in a colander and let them cool for about 5 minutes.
Place the potatoes on a lined baking sheet and gently smash each one to a height of about ½ inch using a potato masher or serving fork.
Drizzle the warm duck fat (about 1 tsp per potato) over the smashed potatoes and sprinkle each one with smokey southern salt.
Bake until the potatoes are golden on the edges (25 to 30 minutes). Sprinkle with chopped fresh chives before serving.
Mix all the dipping sauce ingredients together and refrigerate until ready to serve.
Hints & tips
No duck fat - Olive oil can be used as a substitute for duck fat. They wont get as crispy texture but will still be delicious.
Serving size - The recipe can be doubled for larger servings and leftovers will reheat well.
Prepare in Advance - Boil the potatoes as instructed and cool them in the fridge until you're ready to bake. Smashing them while cold is a bit easier too.
Serving suggestion - Perfect for a Festive BBQ or a Jazzed-Up Christmas Dinner Side Dish.
Storage - Store the smashed potatoes in the fridge for up to 3 days. Reheat in the air fryer or oven to regain their crispiness.
Ranch Dipping Sauce - The sauce can be stored in the fridge for 3 days in an airtight container.
