Crispy Smashed Potatoes with Salsa Rossa and Salsa Bianca
Inspired by the restaurant Elephant in Scottsdale these potatoes are the kind of dish that disappears before everything else. It has layered, punchy flavours and is all about contrast: crispy smashed potatoes, smoky red salsa, and a cool creamy white drizzle. We’ve recreated this dish with simple pantry staples and it will be a staple on our hosting menu. Try the sauces on grilled veggies and sandwiches as well.
Why You’ll Love This Recipe
Two Sauces: Double flavour
Crispy, Golden Potatoes that are easy to make
Make ahead friendly
Eye -catching for the insta or entertaining
Gluten free and Vegetarian
Is This Recipe For You?
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 6 as a side
Occasions: Dinner parties, BBQ’s, Tapas nights
What You Need
Fresh
- small potatoes
- red bell pepper
- onion
- garlic
- sour cream
- garlic
- chives
- grated parmesan
- lemons
- 1 dried red chili
Pantry
- olive oil
- tomato paste
- red chili flakes
- smoked paprika
- can whole tomatoes
- mayonnaise
- salt and pepper
Prep Time
20 minutes
Cook Time
45 minutes
Serves
6
Ingredients
- 2 lbs small potatoes (yukon gold)
- 1 red bell pepper, roasted or charred with the broiler
- 1 onion chopped
- 3 cloves garlic
- 1/4 cup sour cream
- chives, chopped for garnish
- 1 Tbsp fresh lemon juice
- grated Parmesan for garnish
- olive oil
- 1 Tbsp tomato paste
- 1 dried red chili
- 1 tsp red chili flakes
- 1 tsp smoked paprika
- 1 can (14 oz) whole tomatoes
- 1/2 cup mayonnaise
- salt and pepper
Steps
1
Boil and Smash the Potatoes
Boil the potatoes in salted water for 15 minutes until just fork tender. Drain and cool slightly. Preheat oven to 425 degrees F. Place potatoes on a parchment-lined baking sheet. Smash each gently with the bottom of a glass. Drizzle generously with olive oil and season with salt. Roast for 25-30 minutes, flipping once if extra crispy edges are your thing.
2
Make the Salsa Rossa
In a skillet, heat 1 Tbsp olive oil. Add chopped onion and cook for 5 minutes. Add 2 cloves of chopped garlic, tomato paste, chili flakes, dried red chili, paprika, and chopped red pepper. Make sure your pepper was roasted with char on the outside. Cook for 1 minutes, then add canned tomatoes. Simmer 15-20 minutes until thick. Let cool. Remove the red chili. Blend until smooth.
3
Make the Salsa Bianca
In a bowl, whisk together mayo, sour cream, lemon juice and 1 clove of grated garlic. Season with salt and pepper. Chill until ready to use.
4
Assemble
Smother the bottom of your serving dish with warm Salsa Rossa. Layer potatoes on top. Drizzle with dollops of Salsa Bianca. Finish with chives and a sprinkle of Parmesan.
Tips and Tricks
Char Your Pepper over an Open Flame: This will give it a smoky depth. Otherwise; turn your oven on broil and keep an eye on it; turning it frequently to get a good char on the outside.
Smash Gently: You want rough edges for the potatoes to crisp up but you still want to keep the potato intact.
No Blender? Mash the salsa rossa with a fork for a chunkier version
Make the sauces ahead: You can make the salsa rossa and salsa bianca up to 3-4 days ahead and store them in the fridge.
Want it spicier? Add extra red chili flakes or a dash of hot sauce.
Hosting Tip: Serve the potatoes on a platter with the sauces on the side. Let your guests drizzle their own potatoes tableside.
FAQ
Can I make this with sweet potatoes? Yes, but they will be softer when you smash them so roast them an extra 5 minute to crisp them up.
Can I air fry the potatoes? Yes! After boiling and smashing, airfry at 400 degrees F for 15-20 minutes until crispy.
Is this dish spicy? It has a gentle kick. Remove the chili early for less heat, or add chili flakes if you want more.
Can you use yogurt instead of sour cream? Absolutely. Greek yogurt works well for a tangy twist in the salsa bianca.
What’s the best way to reheat the potatoes? Reheat in a 400 degree F oven until warm and re-crisped. Add sauces after reheating. Add sauces after reheating.
Ingredients
- 2 lbs small potatoes yukon gold
- 1 red bell pepper roasted or charred with the broiler
- 1 onion chopped
- 3 cloves garlic
- 1/4 cup sour cream
- chives chopped for garnish
- 1 Tbsp fresh lemon juice
- grated Parmesan for garnish
- olive oil
- 1 Tbsp tomato paste
- 1 dried red chili
- 1 tsp red chili flakes
- 1 tsp smoked paprika
- 1 can 14 oz whole tomatoes
- 1/2 cup mayonnaise
- salt and pepper
Instructions
Boil and Smash the Potatoes
- Boil the potatoes in salted water for 15 minutes until just fork tender. Drain and cool slightly. Preheat oven to 425 degrees F. Place potatoes on a parchment-lined baking sheet. Smash each gently with the bottom of a glass. Drizzle generously with olive oil and season with salt. Roast for 25-30 minutes, flipping once if extra crispy edges are your thing.
Make the Salsa Rossa
- In a skillet, heat 1 Tbsp olive oil. Add chopped onion and cook for 5 minutes. Add 2 cloves of chopped garlic, tomato paste, chili flakes, dried red chili paprika, and chopped red pepper. Make sure your pepper was roasted with char on the outside. Cook for 1 minutes, then add canned tomatoes. Simmer 15-20 minutes until thick. Let cool. Remove the red chili. Blend until smooth.
Make the Salsa Bianca
- In a bowl, whisk together mayo, sour cream, lemon juice and 1 clove of grated garlic. Season with salt and pepper. Chill until ready to use.
Assemble
- Smother the bottom of your serving dish with warm Salsa Rossa. Layer potatoes on top. Drizzle with dollops of Salsa Bianca. Finish with chives and a sprinkle of Parmesan.
Nutrition
Join the Conversation
How do you love your potatoes? Let us know how these turned out for you.
