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Smashed Potatoes with Red Pepper Sauce

This Little Goat went to Cuba
  • This Little Goat went to Cuba


4-6 side servings


35 minutes

active time

10 minutes


2 lb. Dutch yellow baby potatoes

4 tsp This Little Goat went to Cuba, divided  

Kosher salt 

Extra virgin olive oil

8 oz. roasted red pepper (from about 1 large pepper), roughly chopped

1/4 cup roasted almonds

2 Tbsp mayonnaise

2 tsp sherry vinegar 


Preheat the oven to 425 degrees.

Add potatoes to a large pot of salted, cold water. Bring to a boil and cook until potatoes are fork tender, about 15 minutes. Drain and let cool slightly.

Line two baking sheets with parchment paper and drizzle each with about 1 Tbsp olive oil.

Evenly distribute potatoes onto the prepared baking sheets. Using a potato masher or other flat-bottomed kitchen object, gently smash each potato to about ½-inch thick. Drizzle each baking sheet with 2 Tbsp olive oil and sprinkle each with 1 tsp each Cuba spice and kosher salt.

Bake until potatoes are golden brown and crispy, about 25-30 minutes.

Meanwhile, make your dipping sauce by adding roasted red peppers, almonds, mayonnaise, sherry vinegar, 2 tsp Cuba spice and ½ tsp salt to a blender or food processor. Blend on medium speed until mostly combined. Turn the motor to low and, with the motor running, slowly drizzle in 1/4 cup olive oil until smooth and creamy. Season to taste with salt.

Serve warm potatoes alongside red pepper sauce for dipping.

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