Cheesy Jalapeno Ranch Smashed Taters
Smashed taters are fab on their own, let's be honest, but why not up the ante with some fab toppings? Melty cheese, spicy jalapenos, fresh dill, Ranch dressing, and green onions. So snackable!
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
12
Serves: 3 - 4
Ingredients
- 2 whole2 whole2 whole Potatoes, Russet
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 1 cup1 cup1 cup Mozzarella, Pizza Mozz, shredded
- 2 whole2 whole2 whole Jalapeño, sliced
- 1 whole1 whole1 whole Green Onion (Scallion), sliced
- .5 whole.5 whole.5 whole Red Onion, finely diced
- 3 Tbsp3 Tbsp3 Tbsp Dill, Fresh, chopped
- 1 whole1 whole1 whole Ranch Dressing
- 1 whole1 whole1 whole Grana Padano Cheese, To Finish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
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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
- Thoroughly scrub your taters because we're not peeling them and russets are notoriously dirty. Once cleaned, cut them in half lengthwise, and cut each half in half lengthwise. Cut each piece in to 3 - 4 equal sized cubes / pieces. You should have approximately 24 pieces.
- Add the potatoes to a pot of cold, lightly salted water and bring them to a boil. Once boiled, let the potatoes cook for about 10 minutes or until they're fork tender. Strain and let them cool briefly, just until they can be handled without scalding you.
- Preheat oven to 425 F
- Grab a baking sheet large enough to accommodate the taters and line it with parchment. Drizzle the parchment with EVOO and use a silicone brush to spread the EVOO around the parchment. Using a drinking glass, arrange the tater pieces around the tray, skin side up and gently smash them down. Brush the tops with EVOO and season liberally with Himalayan salt, cracked pepper, and red pepper flakes.
- Bake for 20 - 25 minutes until crisp and golden, flipping 2/3 of the way through the cook time. Remove the tray and place it carefully on a cooling rack. Top each crispy potato with some shredded mozzarella followed by a slice or two of the jalapeno and a sprinkle of the finely diced red onion. Return them to the oven at 425 F until the cheese is melted, about 2 - 3 minutes. Remove the tray and set it on to the cooling rack.
- Drizzle the tray with ranch dressing and sprinkle the green onions and dill over the potatoes. Finish by finely shredding some grana padano over the tray. Eat these spuds right from the tray and ENJOY!
Notes
- The mozzarella is approximate as I neglected to measure it before topping off the potatoes. You may need a little more or a little less depending on how much you put on each tater.
- When shopping for store-bought dressings, make sure to read your ingredients and peep your nutrition labels. Compare bottles based on quality of ingredients, price, and nutrition stats.
- I kept the seeds in the sliced jalapenos for some extra heat. If desired, carefully remove the pith / seeds to keep it on the milder side.
- Servings Vary Depending On The Individual
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My Notes:
About This Recipe
Show nutritional information
Appetizers Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 600 |
| Fat: | 36 g |
| Carbohydrates: | 35 g |
| Protein: | 32 g |
| Cholesterol: | 92 g |
| Sodium: | 892 mg |
| Fiber: | 5 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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