Tuesday, February 2, 2016

Crushed Potatoes with Buttermilk Dressing

My potato preference is RED.  Russets are the only close second and I only use them for mashing.  I love reds boiled or baked.  So this recipe combines the boiled and the baked (more specifically, broiled....this gives them lovely, crispy edges).

I absolutely love these potatoes.  Again, the creaminess of the reds, the crispiness of the skins, and that only Ranch Dressing recipe you'll ever use.  Perfection.  Originally posted on September 5, 2013.

Given my love of new potatoes and a contrast of textures, I could KICK myself for not having found this earlier or figured it out on my own!  These potatoes are fabulous!  and oh-so-easy.

This is all you need to do:  Boil as many new potatoes as you'd like, until they are cooked through.

Place the potatoes on a baking sheet lined with parchment paper (I used a stoneware cookie sheet which doesn't need to be lined).  Smash with a fork.  Drizzle thin streams of olive oil over the potatoes and then sprinkle with S&P.

Place under a broiler until the potatoes are crisp and browned on the outside.  The recipe I read said to broil them for 15 minutes....mine were ready in 7-8 minutes.

Top with buttermilk dressing (dressing below) and chopped scallions or chives and S&P to taste.


3/4 cup mayo
1/2 cup buttermilk
1 tsp dried parsley flakes
1 tsp dried minced onion 
1/2 tsp salt
coarsely ground pepper to taste
1 tsp minced garlic

Mix all ingredients.  Cover and refrigerate for at least two hours to allow flavors to blend. Cover and refrigerate remaining dressing.

For buttermilk parmesan dressing:  Add 1/3 cup grated parmesan cheese and 1/2 tsp paprika, smoked paprika for something extra-special.

Recipe Source: www.asouthern-soul.blogspot.com 

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