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Crispy Buffalo Ranch Smashed Potatoes

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The excellent recreation day appetizer. Pair these crispy taders along with your favourite brisket and roasted root vegetable for a full meal.

Ingredients

  • 2 lbs mini spherical potatoes (Sometimes known as “one bite” potatoes)
  • 2 Tbsp olive oil
  • 3 cups baby arugula (you possibly can at all times add extra greens!)
  • 2 Tbsp reduced-fat feta cheese
  • Coarse Salt

Directions

  1. In a big pot add potatoes and canopy with water. Bring to a boil. Cook till potatoes are tender (can poke simply with a fork).
  2. Drain and sit for 3 minutes to chill barely.
  3. Line a baking sheet with parchment paper then scatter cooked potatoes across the paper.
  4. Using a flat mallet (or no matter flat utensil you’ve), press into every potato to smash it flat.
  5. Drizzle olive oil and course salt on potatoes. Bake for 20-30 minutes at 425 levels till edges are crispy with a young middle.
  6. Top with ranch and buffalo sauces (recipes beneath), arugula, and feta cheese.

 

The Sauce Ingredients

  • 2 cups non-fat plain Greek yogurt
  • 1 packet Hidden Valley Ranch dry seasoning
  • Hot sauce or buffalo wing sauce

Ranch Sauce

Combine 1 cup plain non-fat Greek yogurt and 1/2 to 1 Tbsp hidden Valley Ranch Dry seasoning. Adjust for desired style.

Buffalo Sauce

Combine 1 cup plain non-fat Greek yogurt along with your 1/2-1 Tbsp of your favourite sizzling sauce or buffalo sauce. Adjust for desired spice stage.

CRISPY BUFFALO RANCH SMASHED POTATOES



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