Crispy Cheesy Smashed Potatoes with Spicy Mayo Dip

Ingredients

• 5 small potatoes (halved; makes 10 pieces)
• 1 tbsp olive oil (for the baking tray)
• 1 cup shredded mozzarella (divided; sprinkle half on the tray and use the remainder on top)
• salt (to taste)
• paprika (to taste; seasoning)
• chili (to taste; seasoning)
• garlic powder (to taste; seasoning)
• 2 tbsp mayonnaise (optional dip)
• 1 tbsp sriracha (optional dip)
• 1 tsp mustard (optional dip)
• 1 tsp paprika (for optional dip)
• water (a splash, to thin the optional dip)
• dried parsley (for topping the optional dip)

Steps

1. 1

   Halve the potatoes to make 10 pieces.

2. 2

   Boil the potato halves for 10–15 minutes, until fork-tender.

3. 3

   Drizzle the olive oil over a baking tray.

4. 4

   Sprinkle half of the shredded mozzarella over the tray in a thin layer.

5. 5

   Arrange the potatoes cut-side up on the cheese. Use the bottom of a glass to smash each potato flat.

6. 6

   Season the potatoes with salt, paprika, chili, and garlic powder to taste.

7. 7

   Top the potatoes with the remaining mozzarella.

8. 8

   Bake at 350°F (180°C) for 12 minutes, until golden and crispy.

9. 9

   For the optional dip, combine the mayonnaise, sriracha, mustard, and paprika in a bowl.

10. 10

    Add a splash of water to thin the dip, then mix well.

11. 11

    Sprinkle dried parsley on top of the dip and serve it alongside the potato bites for dipping.

Notes

The caption describes the snack as taking about 25 minutes total. The dip is optional. The amount of salt and snack seasonings is not specified; the water and dried parsley for the dip are also given without measured amounts.

Nutrition per serving

• snack
• vegetarian
• gluten-free
• baked
• crispy
• cheesy
• easy