Have you tried crispy smashed potatoes yet? They have been an internet “thing” for a while now, but I think serving them with creamy Peruvian chile sauce makes them even better!
So, what’s in the sauce? The secret ingredient is aji amarillo paste, a spicy Peruvian yellow chile condiment. A little goes a long way, so I mix it into creamy mayo with lime juice and garlic to make an addictive dipping sauce that you will come back to again and again.
Drizzling the sauce works well when you want to set the potatoes out at a barbeque or potluck style dinner. It looks appeasing, and the sauce comes with the potatoes, making it easy for grab and go mingling.
Serving the sauce as a dip works well if you are having these as dinner at home. You get to choose how much you want, and can dunk over and over again.
Other uses for the creamy Peruvian chile sauce:
- It goes well with anything potato. Think French fries, roasted potatoes, or your breakfast hash.
- Serve it as a dip for these crispy tofu bites, or put it into a fish taco.
- Use it as a sauce in your favorite buddah bowl or taco salad.
- Serve with summer grilled vegetables such as zucchini and bell pepper.
- Drizzle over your scrambled eggs and serve with toast.
Tips and Tricks for the Crispy Smashed Potatoes with Creamy Peruvian Chile Sauce recipe:
- I tried prepping the potatoes in advance so all you had to do was smash and bake, but that method did not work out. The potatoes continue to cook until they are cooled and will become the texture of mashed potatoes, which will not crisp well in the oven. Going from boiling to the oven in just a short time helps the potatoes to crisp well.
- For the crispiest potatoes, preheat your baking pan and skip the parchment paper. I prefer the easy clean up of parchment, but you do you.
- Don’t fear the olive oil and salt. Most of the salt in the boiling pot of potatoes stays in the water, and the olive oil helps the potatoes to crisp and add healthy fats as well as flavor.
- 2 lb baby “B” sized potatoes, scrubbed
- 1 tsp kosher salt
- ¼ cup olive oil
- ¼ tsp each: garlic powder, table salt and black pepper
- ¼ cup mayo
- 1 TBS lime juice
- 1-3 tsp Aji Amarillo Peruvian yellow pepper paste (such as Goya)
- 1 garlic clove, minced
- Cut larger potatoes in half and leave smaller potatoes whole (see photos). Cover potatoes in a large pot with water by 1 inch. Add 1 tsp salt. Bring to a boil and let simmer for 20 minutes.
- Preheat oven to 425 F.
- Drain potatoes and let them cool for 5 minutes so you can handle them. Do not cool longer as the potatoes will continue to cook.
- Smash potatoes one at a time under a plate. Place on a parchment lined baking sheet (this may require two sheets), drizzle with olive oil and sprinkle with garlic powder, salt and pepper. Bake in the preheated oven for 25-30 minutes.
- While the potatoes roast, mix together all the ingredients for the sauce. Taste test the sauce and add the Peruvian chile paste to your desired level of heat. The garlic will leave little lumps, blend it with a wand blender if desired to remove the lumps.
- Serve the potatoes with the sauce.
Potato recipe adapted from Cookie and Kate, Peruvian Chile Sauce recipe adapted from Cook’s Illustrated.
