These Crispy Smashed Potatoes with Spanish Mojo Picon Sauce are insanely delicious. The potatoes are ultra crispy and the mojo picon sauce takes them to another level. I like to serve these smashed potatoes as a tapas appetizer, but you can always serve them as a side dish. Either way, they are highly addictive!
To make these smashed potatoes I used baby new potatoes, just because they have such a great texture to them. However, you can use any type of potatoes that you like. Just make sure you use the smaller baby ones, as they cook a lot faster.
The secret to getting the potatoes extra crispy is to drizzle them with a little extra virgin olive oil after you smash them. Then you want to bake & broil them at your highest oven setting. My oven has the setting where you can bake and broil at the same time. If your oven has them seperate, bake for 35-40 min and then put them in the broiler for 5-10 minutes.
What really takes these smashed potatoes to the next-level in greatness is the mojo picon sauce. This sauce hails from the Spanish Canary islands and has the most incredible flavor ever. The secret is in using a good extra virgin olive oil and a great sweet smoked paprika. With a recipe as simple as this one, the best ingredients always equal the best flavor .
Watch the Video Below on How to Make Crispy Smashed Potatoes with Spanish Mojo Picon Sauce
Crispy Smashed Potatoes with Spanish Mojo Picon Sauce
For the Potatoes:
- 12 baby new potatoes
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
For the Mojo Picon sauce:
- 1 slice baguette (toasted)
- 2 cloves garlic (roasted)
- 1 clove raw garlic
- 2 jarred roasted red bell peppers
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp cumin powder
- 1 tsp white wine vinegar
- 2 tbsp cold water
- 1/4 cup extra virgin olive oil
- pinch sea salt
- pinch black pepper
- freshly chopped parsley
Add 12 baby new potatoes into a stock pot, fill it with cold water to about 1/2 inch above the potatoes, season with sea salt and heat it with a high heat, after 25 minutes the potatoes should be perfectly boiled, if you pierce them with a toothpick and it easily goes in and out, they´re done, drain the potatoes and let them cool for a couple minutes
Add the potatoes into a baking tray lined with parchment paper, about 3 inches apart, using a large fork gently smash each potato down, you want the thickness of each potato to be about 1/2 inch thick
Drizzle some extra virgin olive oil on top of each smashed potato, then season with sea salt and freshly cracked black pepper, add into a preheated oven, bake + broil option 250 C - 475 F
While the potatoes are in the oven make the mojo picon sauce, add 1 slice of toasted baguette into a food processor, along with 2 roasted cloves of garlic, 1 raw clove of garlic, 2 jarred roasted red bell peppers, 1/2 tsp sweet smoked paprika, 1/2 tsp cumin powder, 1 tsp white wine vinegar, 2 tbsp cold water and a 1/4 cup extra virgin olive oil, season with sea salt and black pepper
Run the food processor between 2 to 3 minutes, you should end up with a creamy sauce with no chunks, add to a bowl and set aside
After 40 to 45 minutes the potatoes should be perfectly crispy, remove them from the oven, add a dollop of the mojo picon sauce on top of each smashed potato, sprinkle them with some freshly chopped parsley and serve at once, enjoy!
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