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July 19, 2021
Smashed Potato Nachos
Pickled Red Onions
Pickling The Onions and Garlic
Peel and slice the yellow onion thinly, slice the peeled garlic as thin as possible.
Whisk together the apple cider vinegar, salt, sugar and cayenne pepper. Add the sliced onions and garlic allow to sit for an hour at room temperature.
Preparation of Potatoes
Preheat oven to 425 degrees.
Wash and remove any dirt on the potatoes. Place the potatoes in medium sized pot with cold salted water. Bring the potatoes to a boil. Reduce the heat to medium low, we want the potatoes to cook without the skin breaking. The skin is going to keep the potatoes from getting soggy. If we cook the potatoes too fast the skin tends to burst. This will take about 35 minutes. Check one potato by poking it with a paring knife. The knife should easily slide into the potato. Once cooked remove the potatoes, I like to use tongs, I prefer that over dumping the potatoes into a colander and have them break, place on a plate or baking sheet to cool. This is something that you can do the day before if you want. While the potatoes are cooling, combine the 2 Tbsp of olive oil with the dried spices and salt. Mix well. Place a cool potato on a cutting board and using our palm, or the bottom of a water glass gently start to press down on the potato smashing it. The key here is not to smash the potato too much we want to keep a nice shape and that is more like a patty.
Smash all of the potatoes, heat a large pan with enough olive oil to cover about half way up the side of the potato. The olive oil should be hot but not smoking hot, if it is too hot it will burn the spices.
Gently brush or smear the potatoes with the olive oil and spice mixture, we want to coat the potatoes with out breaking them into smaller pieces. Place the potatoes in the pan and cook for about 3 minutes, place he potatoes in the oven cooking for about 10 minutes, gentle flip the potatoes, sprinkle the sweet peppers over the potatoes and continue to cook in the oven for another 10 minutes. The potatoes should be crisp and a deep golden brown and the peppers should be lightly roasted.
In a small bowl add the refried beans mix enough water into the beans to create thick sauce. We are going to place a layer on the bottom of baking dish and add the potatoes on top.
In a baking dish spoon the refried beans, it should be a nice thick layer. Then place the roasted potatoes and peppers on top of the beans. I like to spoon and smear a dollop of the Jalapeño Cheddar dip onto each potato this way I make sure every bite perfect. Now garnish the whole dish with chopped scallions, olives, pickled onions & garlic and sliced cherry tomatoes. Place back into the oven 5 minutes.