Roasted Smashed Potatoes with Mustard Cream
Here’s Jeff’s aunt’s recipe for smashed and then roasted red potatoes with a mustard cream sauce, using one of the Pork and Mindy’s sauces.
- 6 Red Potatoes
- Sea Salt
- ½ cup Sour Cream
- ¼ cup Ranch
- ¼ cup Pork & Mindy’s Mustard Sauce
- Olive Oil
- ½ cup Parmesan Cheese grated
- 1 small handful Fresh Chives chopped
Cook potatoes in salted water until fork tender.
While waiting for potatoes to cook, preheat oven to 450ºF (232ºC).
Then mix sour cream, ranch, and Pork & Mindy’s Mustard Sauce in bowl and refrigerate until needed.
When potatoes are cooked, oil your baking tray, and place the potatoes on it.
Smash the potatoes once with a spatula, top them with parmesan cheese, drizzle them with olive oil, and throw a good pinch of salt over them.
Bake 25-30 min, or until golden and crispy.
Remove from oven, drizzle with the mustard cream sauce you made, and top with chives. Enjoy!
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Calories: 288kcal | Carbohydrates: 40g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 348mg | Potassium: 1010mg | Fiber: 4g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 19mg | Calcium: 144mg | Iron: 2mg