Crispy Smashed Potatoes with Chipotle Sauce

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack   

Ingredients

• Potatoes - sliced if large or whole if little ones 

• Olive oil 

• Salt and pepper 

• ¼ cup mayo 

• 2 tablespoons Chamoy sauce (I like the siete brand) 

• 1-2 tablespoons Chipotle hot sauce (I like either the tabasco or cholula brands) Salt and pepper 

Directions

1. Preheat oven to 425 degrees 

2. Boil potatoes in salted water until a knife goes through easily - about 6-8 minutes depending on size. Drain and transfer to a lined sheet pan 

3. Mash the potatoes with the bottom of a wide mason jar or cup 

4. Drizzle with olive oil, salt and pepper and bake for about 15 minutes, until crispy 5. Mix mayo, chamoy, chipotle and salt and pepper together 

5. Arrange potatoes on a serving dish and drizzle with sauce!