The 3-Ingredient Crispy Potatoes I Can’t Stop Eating

Bydenarecipes

I hate peeling potatoes to the point where it can become a problem. Lots of potato recipes work just fine with the peels kept on, but I’ve been known to take this too far—my partner can attest to the less-than-stellar peel-filled mashed potatoes we suffered through recently. But unlike my fibrous mashed potato disaster, these Caesar smashed potatoes shine by keeping their peels intact for a perfect crispy bite.

I hate peeling potatoes to the point where it can become a problem. Lots of potato recipes work just fine with the peels kept on, but I’ve been known to take this too far—my partner can attest to the less-than-stellar peel-filled mashed potatoes we suffered through recently. But unlike my fibrous mashed potato disaster, these Caesar smashed potatoes shine by keeping their peels intact for a perfect crispy bite.

these don’t require a first step of boiling. Instead, everything happens in the oven. I bake mini potatoes until tender, then smash them with the bottom of a drinking glass. Then, I smother them in creamy Caesar dressing, top them with Parmesan, bake again, and cover them in even more dressing and cheese to finish. 

The result is a bite with a perfectly crispy, cheesy exterior and a creamy, fluffy potato center. They work not only as a side dish but are perfect as an appetizer, too, with a little extra dressing served on the side for dipping. 

What’s the Best Store-Bought Caesar Dressing?

  • Go small: Many potato varieties are labeled “mini,” but for this recipe, you want to choose mini potatoes that are on the smaller side. Choose potatoes that are about the size of a ping-pong ball, like mini Yukon Golds, instead of larger varieties that are roughly the size of a large egg. The larger varieties will still be tasty but will take longer to cook and will have less of that yummy, crispy peel that really shines in this recipe.
  • Keep it flat: These potatoes are smashed by using the bottom of a drinking glass. Before you get smashing, make sure the bottom of your glass is flat and without any ridges to create an even surface for the dressing and cheese to stick to. 
  • Spray your glass: To prevent sticking, I spray a little cooking spray to the bottom of my glass after every three potatoes I smash. This keeps the glass from pulling the potatoes apart and making a mess.