I’ve had success in both home and professional cooking using this standing rib roast au jus recipe. This recipe can be scaled if your prime rib roast is a different size than the 10-pound roast it is prepared for. You’ll probably want more of the completed roast because of its tasty crust and soft meat.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds baby red or gold potatoes
- ¼ cup Mazola® Corn Oil
- Spice Islands® Sea Salt, to taste
- 1 tablespoon canned chipotles in adobo sauce, or to taste
Instructions
- Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
- Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.
Reviews
I’ve made this 4 times and it is the best recipe. Best potatoes ever.
I made it exactly like recipe. No I didn’t ??I used LARD instead of Mazola & no heat cuz of my stomach. Did use other spices called for. Very tasty. Thank you!
Delicious! The chipotle was just right! Not too much as I feared! The potatoes were golden brown and beautiful! Followed the recipe as written. Thanks!!
not a chipotle fan so I roasted garlic and mixed that with olive oil. great presentation, so easy and absolutely amazing.
I changed things up a bit. I used Italian seasonings, salt and pepper. I sprayed the foil with canola oil. And drizzled a mixture of canola pile, Italian spices and salt and pepper over the smooshed potatoes. After they were in the oven for 35 minutes. I flipped them. 10 minutes later… Yummy
Not sure how much chipotle in adobo sauce was used but it was to much. The concept is good so we decided we’ll try with very little chipotle. We also want to try doing this with marg on the bottom, smashed potato, then put some lightly cooked bacon & final 10 min top with cheese. We did put a little sour cream over the chipotle potatoes to calm down the heat some which helped. I think hubs used a good size chipotle pepper which when diced up to put in blender may have been more than 1 1/2 tsp.
I only had olive oil but it was so good, I can only imagine how it would be with the corn oil!
Excellent recipe! These stay crispy outside but tender and fluffy inside. My family gobbled them up. Put this in your keeper recipe file.
Smoky taste, spicy. A nice change for potatoes. Thanks for the recipe!
Had the potatoes that needed to be cooked but not chipotles but decided to use the recipe anyway. Followed recipe for boiling and smashing the potatoes, simple enough, but used a sriracha salt and black pepper rather than chipotle sauce. Only change I would make is to salt the boiling water. Potatoes definitely needed salt and will use recipe again.
Seriously love these things. Made them several times now. The crispier, the better!
I love hot and spicy but this was just boring.
OMG! These are the best. A must try, especially if you like a kick to your potatoes. They are actually FUN to make too!
No chipotle for Hubs’ sensitive innards so a good seasoning blend filled in nicely, and I found duck fat a tasty alternative to the corn oil. Watch cooking time carefully, as it will vary according to the size of the potato. Mine were cooked in 10 minutes, and then required only 20 minutes or so in the oven. Rather than smashing the potatoes with a spatula, I used a potato masher.
We wanted more Chipotle zing, so we served these with Chipotle sour cream… 7 oz. Chipotles in Adobo diced or blended smooth and stirred into a pint of sour cream. Very spicy! Be warned.
We loved this, however, I did omit the chipotles. Just used the sea salt and a bit of pepper. Really good. Served with lemon/garlic asparagus and filet mignon recipe from Skinnytaste.
I love these potatoes, I got something similar at a restaurant and have been making these nonstop, the awesome flavor of the Mazola corn oil as opposed to olive and the spice was perfect! I put the potatoes on a cookie sheet with water and cover with foil to steam them at 450 for 30 minutes instead of boiling. Will make this again and again
This is a new favorite dish in my house! The flavor of the crisp Chipotle is out of this world. I recommend that you use medium sized potatoes. I have plenty left over and plan to use them for a mexican theme brunch this weekend!
We loved these! They crisped up beautifully and had a nice spicy, smokey flavor. I will definitely be making these again.
I loved the flavor of these! They were definitely addicting… I could have eaten them all myself. Thank you for an outstanding recipe!
I had some fingerling potatoes in my fridge that I didn’t know what to do with. I saw this recipe and checked for canned chipotles in adobo sauce and bingo! I made this for a spicy breakfast and it doesn’t disappoint! This was an easy recipe, too. I’ll be making these again and again. I’ll probably change it up and add some different spices too, just to keep things interesting. Thanks Mazola!