Crispy Smashed Potatoes with Baked Ricotta and Kasundi Sauce
Golden new potatoes are boiled and smashed, drizzled with olive oil and salt pepper, then roasted until crispy on the outside but still tender in the middle. Ricotta is added to the bake for a nice creamy addition to the potatoes along with roasted garlic and our Spicy Tomato Kasundi Sauce which is what we call "a tomato bbq sauce gone global". This is our take on crispy potatoes with sour cream and ketchup elevated.
Crispy Smashed Potatoes with Baked Ricotta and Tomato Kasundi Sauce
2 lb Baby Yellow Potatoes
3 Tbsp Light Olive Oil
2 Tbsp Salt
1 Whole garlic bulb - rustic skin on cut in 1/2 and drizzled with olive oil and pinch of salt
1 cup Ricotta
1 Tbsp Olive Oil
Pinch Salt and Pepper
1 tsp Chopped Parsley
Fresh Parsley for garnish
Salt and Cracked Pepper
Preheat oven 450F
Make Your Ricotta:
Combine all ingredients in a bowl and set aside.
Make Your Potatoes:
Bring a large pot of salted water to a boil.
Add potatoes and simmer for 15 minutes or until the potatoes fall easily from a knife when poked. Drain the potatoes. Line a baking sheet with parchment paper, drizzle with olive oil and a liberal pinch of salt. Arrange the potatoes to the seasoned baking sheet.
With the hot potatoes on the baking sheet, squash them individually with the bottom of a coffee mug, glass or small bowl. Drizzle with olive oil and another good pinch of salt. Don't crowd them, give them a little space in between.
Add garlic to your baking tray and roast garlic and potatoes for 20 minutes.
Remove tray from oven. Add the ricotta mix in some of the gaps in between the potatoes and return to the oven for another 15 minutes. Leave garlic on tray to continue to roast as well.
Remove from the oven an serve with a side of Wozz! Spicy Tomato Kasundi, fresh picked parsley and fresh ground salt and pepper.