Crispy Buffalo Ranch Smashed Potatoes

The best game day appetiser. Set these crispy taders with your preferred brisket and roasted root veggie for a square meal.

2 pounds small round potatoes (Sometimes called “one bite” potatoes).
2 Tbsp olive oil.
3 cups infant arugula (you can always include more greens!).
2 Tbsp reduced-fat feta cheese.
Coarse Salt.

The Sauce Ingredients.


In a large pot cover and add potatoes with water. Bring to a boil. Prepare till potatoes are tender (can poke quickly with a fork).
Drain and sit for 3 minutes to cool somewhat.
Line a baking sheet with parchment paper then scatter prepared potatoes around the paper.
Using a flat mallet (or whatever flat utensil you have), press into each potato to smash it flat.
Drizzle olive oil and course salt on potatoes. Bake for 20-30 minutes at 425 degrees till edges are crispy with a tender.
Leading with ranch and buffalo sauces (recipes listed below), arugula, and feta cheese

2 cups non-fat plain Greek yogurt.
1 packet Hidden Valley Ranch dry flavoring.
Hot sauce or buffalo wing sauce.

Ranch Sauce.
Combine 1 cup plain non-fat Greek yogurt and 1/2 to 1 Tbsp hidden Valley Ranch Dry seasoning. Change for wanted taste.
Buffalo Sauce.
Integrate 1 cup plain non-fat Greek yogurt with your 1/2 -1 Tbsp of your favorite hot sauce or buffalo sauce. Change for preferred spice level.

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