Cheesy Dill-Icious Smashed Taters
Where my pickle lovers at? This is the snack for you! Crispy russets slathered in Savoury Dill Mustard, cheddar, spicy pickles, and pepper flakes. Finished with herbs and served with Ranch for dipping. Totally addictive!
PREP TIME
15 minutes
COOK TIME
50 minutes
INGREDIENTS
10
Serves: 3 - 4
Ingredients
- 2 whole2 whole2 whole Potatoes, Russet, Larger Ones
- 1 whole1 whole1 whole Olive Oil
- 1 whole1 whole1 whole Savoury Dill Pickle Mustard - Gravelbourg
- 1 cup1 cup1 cup Aged Cheddar Cheese, White Cheddar, shredded
- 16 pieces16 pieces16 pieces Dill Pickle Slices, 2 whole Spicy Dills, cut in to slices (16 pieces)
- 1 whole1 whole1 whole Chives, About 2 Tbsp. for Garnish, chopped
- 1 whole1 whole1 whole Dill, Fresh, chopped for garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 whole1 whole1 whole Ranch Dressing, For Service
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Scrub your russets well before cutting them in half lengthwise, and then half again. Each piece is cut in to 4 equal sized chunks for a total of 1 pieces. Add them to a pot and fill with enough cold water to cover them by an inch or so. Add 1 tsp. salt and set them on to the burner. Bring to a boil and once boiled, let them cook for approximately 10 - 12 minutes depending on their size. They should be fork tender but not fully cooked. Strain the potatoes.
- Preheat your oven to 425 F
- Snatch a large enough baking sheet to accommodate them, and line it with parchment. Drizzle some oil and use a basting brush to coat the entire parchment paper. Space your potatoes on the tray and use a standard 8 oz drinking glass to gently smash the potatoes on the tray. It's ok if you over-smash a few of them like I did, it will all work out lol.
- Brush some oil on the tops of your taters and season them with salt. Once the oven is preheated, set the tray into the oven to bake for 12 minutes. Remove and set on to a wire cooling rack. Brush each of the potatoes with some of that savoury dill mustard. Return the tray to the oven for another 12 minutes. Remove once again and carefully flip the potatoes. Back into the oven for another 5 - 7 minutes until nice and crisp.
- Now, top each potato with approximately a tablespoon of the old cheddar. Slap a slice of pickle on top of each one along with a sprinkle of pepper flakes. Return the tray to the oven until your cheese is melty.
- Set the tray on to a wire rack once again and give the tray a sprinkle of salt. Garnish with fresh chopped chives and sprinkle fresh dill around the tray. Let the potatoes sit for a couple minutes before picking them up and snacking, this firms them up. Serve with Ranch for dipping and ENJOY!
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Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 545 |
| Fat: | 35 g |
| Carbohydrates: | 31 g |
| Protein: | 23 g |
| Cholesterol: | 3 g |
| Sodium: | 3621 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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