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Crispy Smashed Baby Potatoes and Incredible Dips



I cannot tell a lie.  The potato is my favourite vegetable. That is probably why I have never been able to stick to a low carb diet. I like bread and potatoes too much.  I have modified my diet somewhat in recent years however, eating only whole grain bread and new potatoes most of the time . . .  new potatoes are low GI.


A week or so ago the Manomasa Family asked me if I would be interested in trying out their new line of chunky dips, inspired by the Taquerias in the markets of Mexico.  Arriba!  Didn't have to ask me twice.  I adore Mexican anything, and I was already a fan of their fabulous tortilla chips. 


They have several variety of chips . . .  each one as good as the other.  They also sent me a bag each of their Green Lemon and Pink Peppercorn, and the Classic Cantina ones to enjoy.



Todd's not a huge fan of overly crunchy things like chips however, so I wanted to make something that he could enjoy these dips with as well . . .  voila!  Crispy Smashed Baby Potatoes!!  Seriously tasty!


These chunky new dips are made with the finest ingredients ready to be scooped from the jar into a bowl. Created for celebrations that centre around good food, and exclusive to Waitrose, I thought they would be perfect for serving with the potatoes. 

Pineapple Habanero Salsa - This salsa delivers the perfect pairing of sweet and spice.  The juicy pineapple chunks are kept in check with the feisty heat of habanero chili.  The pink peppercorns, ripe berries of the Brazilian pepper tree, bring a delicate taste.

Street Corn Relish - The sweet taste of summer in a jar. This versatile relish is an essential for any celebration where you're feeding a crowd.  Eat with crispy tortillas or use as a condiment on hamburgers or veggie burritos.  I think they would also be great on hot dogs.

Frijole Bean Dip - This classic Latin American dip blends the rich flavours of Black Turtle Beans, Red Kidney Beans and Pinto Beans to make a delicious creamy base.  The texture makes this a winning alternative to guacamole.  Serve hot with melted cheese or add sour cream for a truly authentic dish.

I felt that these crispy smashed baby potatoes would make the perfect canvas to showcase all of these wonderful flavours . . .


Baby new potatoes, boiled in lightly salted water until tender . . . . 



Drained, dried and then gently smashed with a potato masher on a lightly oiled baking sheet  . . . you want them flat, but not totally smashed to smithereens. Just thin enough that you know they are going to get crisp . . .   I use a nylon one that has slots in the base, not holes.  It works perfectly.



You want the potatoes flattened, but not obliterated, with lots of little bits sticking up that will get all crispy and moreish in the heat of the oven.


Drizzled with olive oil, sprinkled with some seasoning and then baked in a hot oven until crisp and golden brown . . . I like to sprinkle them with a tiny bit of cheese at the end as well . . .


They made a perfect canvas for each of the dips  . . .  along with a dollop of sour cream to keep the heat  in check if you are a heat wimp like myself.  Actually, however, none of the dips were intolerably hot.  The Pineapple one packed a bit of a whammy, but nothing I couldn't tolerate.  (Habanero peppers are known for their heat!)


The Pineapple & Habenero was quite spicy and hot, but not so bad that I couldn't tolerate it.  Lovely and sweet as well, peppery. I think this was my favourite of the three! 



The Street Corn Relish was quite lovely also, lightly spiced, nice and chunky with lots of pumpkin seeds for added crunch.


We also really enjoyed the flavours of the Frijole Bean Dip. I can see using this particular one in my 7 Layer Mexican Dip!  Or mixed with cheese and served hot!  Nummy nummy!

Crispy Smashed Baby Potatoes


Yield: 24
Author:
Crisp and delicious served with your favourite dips or sauces!

ingredients:

  • 24 baby new potatoes
  • lightly salted boiling water
  • 3 TBS light olive oil
  • Tex mex seasoning herbs
  • salt and black pepper to taste
  • 6 TBS finely grated strong cheddar or jack cheese for sprinkling
You will also need:
  • a variety of dips to serve
  • sour cream for spooning on top

instructions:

  1. Cook the potatoes in a pot of lightly salted water for 12 to 15 minutes until tender.  Drain well and allow to air dry for several minutes.
  2. Preheat the oven to 230*C/425*F gas mark 7.  Lightly spray a baking tray large enough to hold the potatoes in a single layer without touching, with some cooking spray.  Taking a potato mashed with a flat end, use it to gently smash the potatoes down into one thin layer, no more than 1/3 inch thick. (It helps to spray the masher so that they don't stick too much.)
  3. Drizzle with the olive oil, dividing it equally amongst the potatoes.  Sprinkle with the seasoning mix. (I used Swartz Street Food Mexican.)
  4. Roast in the preheated oven for 25 to 30 minutes until nice and crisp on the outsides.  Remove from the oven and sprinkle with the cheese.  Return to the oven and cook for a few minutes longer.
  5. Serve hot with your favourite dips and the sour cream.
Created using The Recipes Generator





Overall I was very impressed with the quality and flavours of these dips.  I would definitely buy them.  Many thanks to Manomasa for sending them out for me to try.  Perfect for sharing, these new dips are available exclusively to Waitrose. 

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Note - Although I was send a selection of dips and chips free of charge for the purpose of review, I was not required to write a positive review in exchange.  Any and all opinions are my own.


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Marie Rayner
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