One of the unexpected realities of having a food blog is that we’re always on the hunt for something new. Except for a weekly pizza night and a few staples, I rarely make anything more than the number of times it takes to deem it unworthy or perfect it to share.
I’ve read about these smart, organized parents who plan their dinners by theme – Mexican on Mondays, Italian on Tuesdays. I always think that it’s such a great idea until I realize that it would leave me no room to cook the 83457 recipes I’ve pinned. I mean, what theme would Crispy Fried Chickpeas with Lime fall under?
Having a food blog also means that I become a ball of indecisiveness with potluck dinners. Too. Many. Choices.
But while I’ll never stop hoarding new recipes (at least as long as I have this little blog), I’ve been wanting to bring a few things from the past back into the dinner-time rotation. After all, in a matter of months I’ll be responsible for feeding real dinners to two little people. I’d better have some tricks up my sleeve or we’re going with Mexican Mondays all the way.
Hopefully you’ve seen or tried these “smashed potatoes.” Boiled first and then baked at high heat, they’re crispy on the outside, creamy on the inside, and suitable for any and all the delicious toppings. This time around I roasted the potatoes with garlicy olive oil and topped them with green onions and spicy sriracha “sauce” (really just sriracha and mayo). The combination is great – like dipping salty fries into spicy sauce.
Note to self: make these again.
- 20 small potatoes (such as new potatoes)
- 3-4 tablespoons olive oil
- 1 clove garlic, minced
- salt (I used large grain sea salt which was great)
- 1 Tablespoon chopped scallions
- 3 Tablespoons mayonnaise
- 2 Tablepsoons Sriracha (spicy Asian sauce)
- Bring a large pot of water to a rolling boil. Add the potatoes and boil until fork tender (about 15 minutes, depending on the size of the potatoes). Drain and allow to sit at room temperature until cool enough to handle.
- Preheat oven to 450 degrees Fahrenheit. Grease a large baking sheet (I brushed mine with a bit of olive oil). Place the potatoes on the baking sheet 2-3 inches apart and smash them down using a potato masher, fork, or a flat surface like the bottom of a can. Whisk together the olive oil and garlic and liberally brush over the top of the potatoes. Bake until golden and crisp, about 15 minutes, checking frequently in the last few minutes of cooking to insure that the garlic doesn't brown.
- When the potatoes finish cooking, sprinkle them with salt and chopped scallions. In a small bowl, stir the mayonnaise and Siracha together until evenly combined and drizzle over the top of the potatoes.
Molly and Clara skipped the potatoes and finger-painted with avocado instead.