Smashed Mini Reds with Chipotle BBQ Sauce
Contributed by: Michael Abramson of M Vegetarian Recipes
This is one of those "too simple to be so good" recipes. There are so few ingredients, make sure they're the best you've got.
- Smash'd R'ds
- 15-20 mini red potatoes
- 1 Tbsp olive oil
- Freshly ground pepper
Wash potatoes and add to a large pot. Cover with water by 3-4". Add about 1/2 tsp salt and bring to the boil. Cook for 9-10 minutes until a wooden skewer easily passes through a potato. Be careful not too overcook.
Remove potatoes to a towel and let cool for 10 minutes. Fold a kitchen towel in four, place it on top of a potato and press straight down to "smash" the potato. Potato should be about 1/2" thick. Repeat with remaining potatoes.
Line a cookie sheet with parchment paper and brush with the best olive oil you have. Place smashed potatoes in a single layer on the parchment and leave to cool completely. (Note: this recipe can be made up to this point up to a day ahead.)
Preheat oven to 450 F. Brush the smashed potatoes with olive oil and sprinkle with your best salt and freshly ground pepper. Bake for 40 minutes until crispy - gently flipping them half way through.
- Chipotle BBQ Sauce
- 1/3 Cup ketchup (Heinz Organic is a good choice)
- 1 chipotle pepper (in adobo) - minced (adjust to your own taste)
- 2-1/2 Tbsp brown sugar
- 2 tsp ground cumin
- 1 large shallot - minced
- 3 garlic cloves - minced
- 2 tsp olive oil
Combine ketchup, chipotle in adobo, brown sugar and cumin in a bowl and mix well.
Heat oil in a small pan over medium heat. Add shallot and garlic and saute lightly stirring regularly until soft - but not colored. Remove from heat and add to ketchup mixture.