Crispy Smashed Potatoes with MOB Spanish Romesco, Parmesan & Chives


Golden, crispy smashed baby potatoes topped with smoky MOB Spanish Tahini Romesco Sauce, freshly shaved Parmesan, bright chives, and flaky sea salt. Crispy on the outside, fluffy on the inside, and bursting with bold flavor. This easy, crowd-pleasing side dish is perfect for holiday entertaining or elevating an everyday dinner!

Prep: 15 min

Cook: 45 min

Serves: 6

Ingredients

Instructions

1. Preheat the oven. Heat oven to 425°F. Lightly oil a large baking sheet.

2. Boil the potatoes. Place baby potatoes in a large pot of generously salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain thoroughly and allow to steam-dry for 5 minutes.

3. Smash the potatoes. Arrange potatoes on the prepared baking sheet, leaving space between each one. Using the bottom of a glass or measuring cup, gently press each potato until approximately ½ inch thick.

4. Season generously. Drizzle potatoes with olive oil and sprinkle with garlic powder, smoked paprika, kosher salt, and black pepper. Make sure the edges are well coated with oil for maximum crispiness.

5. Roast until golden and crispy. Bake for 25–30 minutes, until the edges are deeply golden and crunchy. For extra crispiness, roast an additional 5 minutes if needed.

6. Add the MOB! Transfer the hot, crispy potatoes to a serving platter. Drizzle generously with MOB Spanish Tahini Romesco Sauce, leaving some crispy edges exposed.

7. Finish and garnish. Sprinkle with freshly shaved Parmesan, chopped chives, and flaky sea salt. Add lemon zest or toasted pine nuts if desired.

8. Serve immediately. Enjoy while the potatoes are hot and crispy, with extra MOB Romesco on the side for dipping.

Chef's Tips

  • For maximum crispiness: Let the potatoes steam-dry after boiling. Removing excess moisture helps create those irresistible crunchy edges.

  • Don't overcrowd the pan: Give each potato plenty of room to roast rather than steam.

  • Make ahead: Boil the potatoes up to 24 hours in advance and refrigerate. Smash, season, and roast just before serving.

  • For entertaining: Serve the Romesco in a dipping bowl alongside the potatoes to keep them extra crispy.

  • Make it vegan: Omit the Parmesan or substitute a plant-based alternative.

Why It Works

MOB Spanish Tahini Romesco combines smoky roasted red peppers, creamy tahini, and tangy sherry vinegar, creating the perfect contrast to golden, crispy potatoes. The salty Parmesan adds richness, while fresh chives brighten every bite.

Crispy potatoes. Smoky Romesco. BIG flavor.

Clean Ingredients. BIG Flavor. No Compromises.

NAKE IT MOB!