The taste of a wedge salad on roasted, smashed potatoes. These potatoes are cooked (parboiled or baked), smashed and then roasted until they become crispy and golden. I prefer to parboil the potatoes as I have better control of the pre-roasting level of firmness. Baking can dry out potatoes, which will quicken the crisping process for the roasting step … and can cause your potatoes to turn out more like potato chips.
Topped with homemade buttermilk blue cheese dressing and drizzled with shopped bacon and green onion, it’s almost like a wedge salad … without the salad.
Serves 4, maybe. I was looking for leftovers to use at breakfast but hubby ate them all.
- 12 small round potatoes
- Freshly ground sea salt and black pepper
- Fresh herbs
- 1/2 c buttermilk blue cheese dressing
- 4 bacon slices, cooked and crumbled
- 3-4 green onions, thinly sliced
What you do:
- Bring saucepan filled with salted water to boil.
- Add potatoes.
- Cook until pierced with fork; do not overcook.
- Drain and rinse potatoes with cold water.
- Heat oven to 450˚.
- Prepare baking sheet by coating with EVOO. Be generous, the oil will help easily remove the potatoes after roasting, and will also help to crisp the bottoms.
- Place potatoes on baking sheet leaving plenty of room between each.
- Gently press down on each potato with palm of hand or potato masher to flatten to about 1/2″ high.
- Brush potatoes with EVOO.
- Sprinkle with salt, pepper and chopped herb.
- Bake for 20 min or until crispy and golden.
- Remove from oven and transfer to serving dish.
- Drizzle with buttermilk blue cheese dressing, bacon and green onion.