Crunchy, creamy and LOTS of garlic going on – you need to make this potato salad.
Chef Ryan shows you how to whip up this side dish – and feel free to experiment and throw in whatever sounds good to you.
The star of the show is our Spiceology X Adam McKenzie Garlic Junkie with those amazing, chunky and fresh-ground garlic granules that gives a serious peppery and spicy kick.
Garlic Junkie Loaded Smashed Potato Salad
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
Scale
- 1 lb of mini potatoes
- Spiceology Garlic Junkie
- 1/2 cup of your favorite cheese, shredded
- 3–4 pieces cooked and diced bacon
- 1/4 cup diced pickles (preferably garlicky ones)
- 1/2 cup mayo
- Optional, 2 Tbsp roasted garlic
- Optional, parsley for garnish
- Olive oil, as needed
- Salt
Instructions
- Pre heat oven to 425°F.
- Add potatoes to a pot and cover with salted cold water.
- Bring to a boil and cook until fork tender. Drain and place onto a parchment sheet pan. Take a sturdy glass and slowly push down on the potatoes to squish them but careful not to break them fully.
- Season heavily with olive oil and some salt and roast for 15 minutes
- Remove from oven and flip, seasoning with some more olive oil and adding lots of Spiceology Garlic Junkie to coat evenly, cook for another 15 minutes.
- Remove and top with your bacon and cheese, cook for an additional 10 minutes until the cheese has melted and bacon is sizzling.
- Plate your masterpiece with roasted Garlic Junkie mayo and topping with pickles (trust me!) and served hot but is also delicious cold out of the fridge late at night.
