Crispy Smashed Potatoes with Creole Sauce

Step 1

To a medium mixing bowl, add mayo, creole mustard, garlic, lemon juice, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, black pepper, paprika, Italian seasoning, and cayenne pepper.

Step 2

Use a small whisk or fork to mix all the ingredients until combined. Refrigerate the sauce while you prepare the potatoes.

Step 3

Boil potatoes in water until easily pierced with a fork. Drain potatoes and allow them to dry out for about for about 10 minutes.

Step 4

Meanwhile, preheat your oven to 450 degrees Fahrenheit (232 °C). Spray a baking sheet with cooking spray and set aside.

Step 5

Transfer potatoes to a large mixing bowl, add olive oil, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Toss everything together with a rubber spatula or wooden spoon until all potatoes are coated with the oil and spices.

Step 6

Transfer potatoes to the prepared baking sheet. Do not discard the oil and spices leftover in the bowl. Use the back of a 1/2 cup measuring cup to smash each potato, being careful not to break them apart. If a few break apart it is fine, just try to keep them intact.

Step 7

Brush the tops of the potatoes with the remaining oil and spices leftover in the bowl used to coat the potatoes. Bake potatoes in the preheated oven for 35-45 minutes, until crispy and dark golden brown.

Step 8

Drizzle potatoes with creole sauce and sprinkle chopped chives over top. Enjoy!