The perfect game day appetizer. Pair these crispy taders with your favorite brisket and roasted root vegetable for a full meal.

Ingredients

  • 2 lbs mini round potatoes (Sometimes called “one bite” potatoes)
  • 2 Tbsp olive oil
  • 3 cups baby arugula (you can always add more greens!)
  • 2 Tbsp reduced-fat feta cheese
  • Coarse Salt

Directions

  1. In a large pot add potatoes and cover with water. Bring to a boil. Cook until potatoes are tender (can poke easily with a fork).
  2. Drain and sit for 3 minutes to cool slightly.
  3. Line a baking sheet with parchment paper then scatter cooked potatoes around the paper.
  4. Using a flat mallet (or whatever flat utensil you have), press into each potato to smash it flat.
  5. Drizzle olive oil and course salt on potatoes. Bake for 20-30 minutes at 425 degrees until edges are crispy with a tender center.
  6. Top with ranch and buffalo sauces (recipes below), arugula, and feta cheese.

The Sauce Ingredients

  • 2 cups non-fat plain Greek yogurt
  • 1 packet Hidden Valley Ranch dry seasoning
  • 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. Adjust for desired taste.

Buffalo Sauce

Combine 1 cup plain non-fat Greek yogurt with your 1/2-1 Tbsp of your favorite hot sauce or buffalo sauce. Adjust for desired spice level.

CRISPY BUFFALO RANCH SMASHED POTATOES

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