Smashed Potatoes and Dip

Smashed Potatoes & Jalapeño Cheesy Dip

Want to know one of the best ways to cook potatoes? Boil, smash, and bake. I know that sounds like all the methods, but you do them in combination with each other to create potatoes that are fluffy and creamy on the inside and crispy and golden on the outside. To get to this state of pure bliss, it’s honestly very simple. This recipe uses this method and I promise you … once you try it, you won’t ever just want to roast potatoes again.

This recipe was created by and featured in Gluten Free & More Magazine.   


1-2 pounds baby gold potatoes
Kosher or fine sea salt 
1 (12-ounce) jar House Party Cheesy Sauce, Spicy
Olive Oil
1/2 teaspoon black pepper   
1/2 teaspoon paprika 
1/2 teaspoon garlic powder      

Cooking Time!

  • Start with baby gold potatoes, then boil them until fork tender. Next, you smash the slightly cooled and dry potatoes with the bottom of a glass (press down on them to squish them but don’t smash them to the point where they fall apart).

  • Next, you brush them with olive oil and season them on a baking sheet and roast them until the skins are crispy.

  • Now, to take it a step further, serve your potatoes with our dipping sauce. Potatoes and cheese go together like butter and popcorn, so use our plant-based cheesy dip to get some added veggies and cut out the dairy.

  • Throw in some diced onion or extra chopped jalapeño for added texture. You'll thank us later!