Roasted Smashed Potatoes with Cast Iron Mushroom and Cheese Dip

This is the recipe I am using for my first episode of Snackin” Live on Instagram. This week I’ll be cooking with Sara West of South Coast Organizer co. We will do these potatoes and will be sipping on Louisiana Strawberry Champagne Mule. Let’s get snacking!

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are finished browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.

Ingredients:

2 lbs small Yukon Gold potatoes

5 Tbl Extra Virgin Olive Oil

1 Tbl Ranch Dressing Blend

2 Tbl melted butter

4 cloves garlic, crushed

Salt and Black Pepper to taste

Cast Iron Mushroom and Cheese Dip (recipe follows)

Candied Jalapenos

Green onion, chopped

Directions:

Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

Drizzle 3 Tbl oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.

Mix together the butter, 2 Tbl olive oil, melted butter, blend and garlic. Pour the mixture over each potato. Sprinkle with salt and pepper

Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 15 to 20 minutes longer. To serve, season with a little extra salt and serve immediately.

Pile Potatoes on a platter and pour the Mushroom and Cheese Dip on top. Garnish with candied jalapenos and green onions.

Cast Iron Mushroom and Cheese Dip

Serves 4 – 6

Sautéed Mushrooms

Ingredients

1 lb fresh mushrooms, sliced

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons coarse salt

1/4 teaspoon freshly ground black pepper

Directions

Wipe mushrooms with a damp cloth to clean. Trim the ends, slice and place in a large bowl. Pour the olive oil in cast iron skillet. Heat over medium-high heat seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 5 minutes.


Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes.

Cheese Dip

Ingredients

1 cup caramelized sliced mushrooms

½ lb. Italian Fontina, Havarti or any melting cheese rind removed and 1-inch-diced

½ lb. Fresh Mozzarella, cut into 1-inch dice

6 garlic cloves, thinly sliced

1 tablespoon minced fresh chives leaves

1 teaspoon minced fresh rosemary leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Directions

Place the caramelized mushrooms on the bottom of the black iron skillet, top the cubes of Fontina and Mozzarella evenly in an 8-inch cast-iron pan. Combine the garlic, chives, and rosemary and sprinkle it over the cheese. Sprinkle with the salt and pepper and place the pan in a 450-degree oven for 6-8 minutes, until the cheese is melted and bubbling and starts to brown.