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Crispy Smashed Potatoes with Spanish Mojo Picon Sauce

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

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

Extras:

  • freshly chopped parsley

Instructions

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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!

Recipe Notes

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