Crispy Smashed Potato Chips with Guacamole is another side dish served differently, with some crispy and delicious potatoes tasting even more heavenly!
Who doesn’t love potatoes?
I have never met a person who would say he doesn’t love potatoes cooked in any way. Baked potato chips, crispy, or french fries are probably one of the oldest recipes in the world, dating back hundreds or even thousands of years. This simple recipe is fast and easy to make. Infused with spices and butter (optional), you will serve one of the best side dishes. Nothing complicated and hard; on the contrary, some nice-looking small-size potatoes, fresh herbs, and a healthy guacamole dip.
Fried potatoes, baked, crispy smashed potato chips, or Bavarian ones – you can call them whatever you want, are among the most loved dishes in the world. But, in addition to their unbelievable taste, crispy smashed potato chips are also healthy as they are a good source of natural fibres and minerals, such as iron, magnesium, copper, and others.
To obtain the perfect baked potato chips, crispy on the outside and tender and fluffy on the inside, with a slightly salty taste and a deep yellow color, it is important to choose the right potatoes. It is important to pay attention to the firm texture that won’t soften when fried.
The best potatoes for frying or baking:
To make the best-tasting crispy smashed potato chips, you have to choose from the best sorts of potatoes:
White small-medium potatoes – are one of the best suitable potatoes for frying. Their shape is round and with a light skin color. These potatoes have a high content of water, the texture is dense, and they are creamy and fluffy on the inside with a crispy crust when frying them.
Yellow potatoes have thicker skin, and the flesh has an intense yellow color. These potatoes are more suitable for boiling as they are more resistant than the white ones.
The ingredients:
- 6-8 medium size Yukon potatoes
- A pinch of salt
- A pinch of pepper
- A pinch of paprika seasoning – for some savory and delicious flavor
- Rosmarin
For the guacamole dip:
- Two ripe avocados
- Two cloves of garlic
- A handful of parsley
- A handful of cilantro
- Nuts ( optional)
- 2 tbsp olive oil
How to make Smashed Potato Chips?
Wash potatoes in cold water, and with kitchen paper, pat dries them.
Take a large pot and place potatoes inside, covering them with one-inch cold water. Add a pinch of sea salt and bring to a boil. When the water starts boiling, lower the heat for about 10-15 minutes or until soft inside.
Take a baking tray and lay a sheet of parchment paper. Drizzle some olive oil and arrange the potatoes on the oiled baking paper. With the help of a knife, carefully cut potatoes in crosses, and with the back of a cup, press them down until they are about ¼ inch thick.
Drizzle some olive oil, and sprinkle the seasoning.
Bake potato chips in a preheated oven at 350F (180C) for 25-30 minutes or until they are crispy golden brown.
Meanwhile, prepare the guacamole dip. Add avocados, garlic, parsley, cilantro, nuts, and olive oil in a hand blender. Blend for 1 minute until it looks like a puree, not a liquid sauce.
Once the potatoes are ready-cooked, take them out of the oven and nicely place them on a platter. Enjoy next to anything.
One of the most delicious smashed potato chips to savor.
Some tips:
- Soaking potatoes is important as it helps reduce the number of scratches in the potatoes. The lower the amount of scratch, the crunchier the potatoes will be. Soaking potatoes for an hour in cold water is just perfect.
- The right utensils for potatoes play an important role, as well. The perfect temperature for baking potatoes is 170-190 C (300-350F). Also, the baking tray should be deep enough so that the potatoes are completely covered in oil while cooking.
- An important moment, which I think many of us do wrong, is adding salt at the time you cook potatoes. Adding salt at the end is the key to some of the most successful and delicious potatoes.
Crispy Smashed Potato Chips With Guacamole
Equipment
- air fryer
Ingredients
- 8 medium-sized Yukon potatoes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika seasoning
- Rosmarin
For the Guacamole dip:
- 2 avocados
- 2 cloves garlic
- a handful parsley
- a handful cilantro
- 2 tbsp olive oil
- nuts (optional)
Instructions
- Wash potatoes in cold water, and with a kitchen towel, pat dries them.
- Take a large pot and place potatoes inside, covering one-inch cold water. Add a pinch of sea salt and bring to a boil. When the water starts boiling, lower the heat for about 10-15 minutes or until soft inside.
- Take a baking tray and lay a sheet of parchment paper. Drizzle some olive oil and arrange the potatoes on the oiled baking paper. With the help of a knife, carefully cut potatoes in crosses, and with the back of a cup, press them down until they are about ¼ inch thick.
- Drizzle some olive oil, and sprinkle the seasoning.
- Bake potatoes in a preheated oven at 350F (180C) for 25-30 minutes or until they are crispy golden brown.
- Meanwhile, prepare the guacamole dip. Add avocados, garlic, parsley, cilantro, nuts, and olive oil in a hand-blender. Blend for 1 minute until it looks like a puree, not a liquid sauce.
- Once the potatoes are ready-cooked, take them out of the oven and nicely place them on a platter. Enjoy next to anything.
