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Spicy Ranch Smashed Potato and Corn Salad

5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1.5 pounds gold creamer potatoes
  • 1 tablespoon extra virgin olive oil + more to drizzle
  • garlic powder
  • salt and pepper
  • 1 cup frozen corn or fresh
  • 1/4 teaspoon paprika
  • 1/4 cup Ranch dressing I used Tessemae's

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the potatoes, drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 30 minutes or until fork tender. Once cooked, smash using a potato smasher, back of a fork, or bottom of a can. You want to smush them but not completely flatten them.
  • While the potatoes cook, heat a tablespoon of olive oil in a large skillet. Once oil is shimmering, add the corn and season with paprika and pepper. Cook until charred, 5-7 minutes. Transfer to a large mixing or salad bowl.
  • Place the smashed potatoes in the bowl with the corn and drizzle with Ranch dressing. Toss to combine and transfer to a serving bowl or plate. Garnish generously with red pepper flakes for a spicy kick. Serve.