Name: Big Mac Smashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 lb bag ed small potatoes (about 16-22 small potatoes); 1 medium onion, finely diced; 1 tbsp unsalted butter; 1 lb ground beef; 1.5 tbsp yellow mustard; 1 tbsp ketchup; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; Olive oil; Salt and pepper; 1/4 cup iceberg lettuce, finely chopped; • 6-8 pickles, finely diced; 1 cup mayonnaise; 1/4 cup ketchup; 1 tbsp yellow mustard; 1/8 cup finely chopped pickles; splash pickle juice; 1 egg; 3/4 cup avocado oil; 1 tsp dijon mustard; 1 tbsp white vinegar; Salt and pepper

Big Mac Smashed Potatoes

Rachaell

Big Mac Smashed Potatoes

If you’re craving all the flavors of a Big Mac, but want to shake things up a bit, these Big Mac Smashed Potatoes are going to hit the spot. Imagine the crispy textures of smashed potatoes combined with savory ground beef, melted cheese, and of course, that tangy secret sauce. It’s the perfect bite—like enjoying a burger and fries in one delicious dish, without the guilt. Plus, they’re a fun and shareable recipe for family dinners or casual gatherings. Let’s get into it!

Make Ahead Tips:

Potatoes: You can boil the potatoes in advance and store them in the fridge overnight. This makes them even easier to smash and bake when you’re ready to assemble.

Secret Sauce: The secret sauce can be made a day in advance and stored in the fridge. This allows the flavors to meld together for an even better taste. It also stays good for up to a week, so you can have it for future meals.

Caramelized Onions: You can caramelize the onions ahead of time and store them in an airtight container in the fridge for up to 3 days.

Toppings: Shred the lettuce and dice the pickles in advance, keeping them in separate containers in the fridge.

FAQ:

How do I get perfectly crispy smashed potatoes?

The key to getting crispy, golden smashed potatoes is all about the prep. First, boil the potatoes just until they’re tender—this ensures they’re soft enough to smash but still hold their shape. When smashing, aim for even pressure, so they crisp up uniformly in the oven. Don’t skip the olive oil drizzle either—it helps achieve that irresistible crunchy texture.

Can I use different potatoes?

Yes, Yukon gold or baby potatoes also work well for this recipe. Just aim for smaller potatoes so they smash easily.

Can I make this vegetarian?

Absolutely! Swap out the ground beef for a plant-based ground meat alternative. The rest of the flavors will stay the same.

What if I don’t have an immersion blender for the mayo?

No problem. You can use a regular blender or food processor. Just drizzle the oil in slowly to emulsify the mixture.

How do I store leftovers?

Leftover smashed potatoes can be stored in the fridge for up to 3 days. To reheat, pop them back in the oven at 400°F until warmed through.

What if I don’t have pickles?

No problem! You can substitute pickles with relish or even diced cucumbers for a similar tangy crunch..

Big Mac Smashed Potatoes

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

1.5 lb bag ed small potatoes (about 16-22 small potatoes)
1 medium onion, finely diced
1 tbsp unsalted butter
1 lb ground beef
1.5 tbsp yellow mustard
1 tbsp ketchup
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Olive oil
Salt and pepper
1/4 cup iceberg lettuce, finely chopped
• 6-8 pickles, finely diced

Secret Sauce

1 cup mayonnaise
1/4 cup ketchup
1 tbsp yellow mustard
1/8 cup finely chopped pickles
splash pickle juice

Homemade Mayonnaise

1 egg
3/4 cup avocado oil
1 tsp dijon mustard
1 tbsp white vinegar
Salt and pepper

Instructions

Prep and Boil Potatoes: Preheat the oven to 450°F. Bring a pot of salted water to a boil and cook the red potatoes for 10-15 minutes, until fork-tender. Drain and set aside.
Caramelize Onions: While the potatoes boil, melt butter in a skillet over medium heat. Add finely diced onions and sauté until caramelized (about 5-7 minutes). Set aside.
Smash Potatoes: Arrange boiled potatoes on a parchment-lined baking sheet. Use a jar or glass to gently smash each potato. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until crispy.
Cook Ground Beef: In a large skillet, cook the ground beef over medium heat until browned. Lower the heat and mix in the mustard, ketchup, garlic powder, onion powder, paprika, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat.
Assemble and Bake: Take the potatoes out of the oven and top them with caramelized onions, ground beef, and a small square of cheese on each. Return to the oven for 5-8 minutes until the cheese is melted and bubbly.
Make the Secret Sauce (and Optional Mayo): For the sauce, mix mayonnaise, ketchup, mustard, and pickles. If making mayo from scratch, combine all ingredients in a jar with egg at the bottom and use an immersion blender to emulsify. Then stir in the rest of the sauce ingredients.
Top and Serve: Once the potatoes are out of the oven, top them with shredded lettuce, diced pickles, and a drizzle of the secret sauce. Serve with extra sauce on the side and enjoy!