Chicken Quesadillas
Crispy Smashed Potatoes with Dipping Sauces
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 30-45 Minutes |
| Servings |
4 Servings as an appetizer
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Ingredients
- 24 oz baby potatoes
- 2 tbsp olive oil
- 2 tsp salt
- 2 tbsp grated parmesan divided
Roasted Red Pepper Sauce:
- 8 oz roasted red peppers
- ¾ cup mayonnaise
- ¾ cup sour cream
- ¼ cup olive oil
- 1 tsp paprika
- 2 tsp salt
Cilantro Jalapeno Dipping Sauce:
- 1 medium avocado
- 1 jalapeno deseeded and chopped
- 1 cup cilantro tender leaves and stems
- 5 limes juiced
- ¼ cup sour cream
- ½ cup olive oil
- 1 tsp salt
Ingredients
Roasted Red Pepper Sauce:
Cilantro Jalapeno Dipping Sauce:
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Instructions
- Preheat on Air Fry at 400°F set for 13-15 minutes . Add all potatoes and cook until fork tender, rotating the potatoes halfway.
- Allow the potatoes to cool slightly, and gently smash until
½ inch thick with the bottom of a cup. - In a large bowl, toss with olive oil, salt, and
1 tbsp Parmesan. Place in the basket in a single layer and Air Fry at 400°F for another 13-15 minutes until crispy. Work in batches as necessary. - Sprinkle the finished smashed potatoes with an additional tablespoon of Parmesan.
- While the potatoes are cooking, make the sauces. In a blender, add roasted red peppers, mayonnaise, sour cream, olive oil, paprika, and salt. Blend until smooth and pour into a serving dish.
- Clean the blender cup, add the avocado, jalapeno, cilantro, lime juice, sour cream, olive oil, and salt. Blend until smooth and pour into a serving dish.
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