These Smashed Potatoes Are the Perfect Super Bowl Party Finger Food
Every year around this time, the internet gets flooded with Super Bowl recipes. Everywhere you look, there’s something making you wonder when you last ate. Wings are always a hit, but how about some potatoes to go with that meat? We have the perfect party potato recipe: Crispy smashed potatoes with pickle aioli.
Wings may be the most popular Super Bowl food, but if you want something hearty for the vegetarians at your party, these smashed potatoes make for filling finger food, minus the buffalo sauce stains. And if you want a potato that’s more of a meal than a handful of potato chips, smashed potatoes are a great option. We decided to try making them, and now we know what all the fuss is about!
Smashed Potato Recipe Tips
Smashed, not mashed, potatoes, are all the rage these days. But despite their simplicity, there are a few rules of thumb to follow when you make them. If you want to make them crispy on the outside, you need to parboil, or partially boil them before roasting. You want to be able to pierce them with a fork, but they should still hold their shape. To make sure they got crispy enough, I lightly greased my baking sheet beforehand with a little olive oil.
For the Super Bowl, we suggest using baby potatoes, because they make better finger food once they are ‘smashed’ and are easy to pick up, dip, and pop into your mouth.
Watch this TikTok video to see them in action:
Now you know what to do with that leftover pickle juice!
Making Smashed Potatoes at Home
I mostly followed this recipe, but I boiled my potatoes a bit longer (30 minutes rather than 20) and after smashing them with a fork, I let them sit for five minutes to air out a bit. This step ensures they’ll be extra crispy. If you like your potatoes a little less crisp and softer in the middle, don’t smash them as flat, and skip greasing your pan before cooking. I also sprinkled some chives on the potatoes in addition to dill, olive oil, and a little salt just before putting them into the oven.
For the aioli, I added a teaspoon of sour cream to the mayo, then added diced dill pickles, a quarter teaspoon of pickle juice, and some fresh dill. After mixing, I let stand in the fridge, uncovered, for about ten minutes. The result? Dill-icious!
What could be a more natural pair than potatoes and pickles? If you’ve ever been on a picnic, it’s likely you’ve eaten both at once — either in the form of a classic potato salad, (my grandmother’s recipe has eggs and sweet pickle juice) or by adding chips and a pickle to your cheeseburger plate. There’s a reason these two taste amazing together, which is why the pickle aioli is one of the best parts of this recipe.
Whatever you choose to make this Sunday, we hope you enjoy it. May the best team win!
