Crispy Smashed Potatoes with Poblanos
Crispy smashed potatoes with poblano peppers and queso fresco. These little beauties are so irresistible, they make both a fabulous side dish and appetizer!
Ava made the comment today, “You know, we don’t eat enough potatoes.”
“Really?” I questioned. “Didn’t we have baby potatoes a couple days ago?”
“I guess so.”
“And a few days before that we had sweet potatoes.”
She piped up, “Well, sweet potatoes aren’t real potatoes.”
“Why is that?”
“They don’t come with enough toppings.” was her definitive answer.
…I didn’t have an argument for that. Apparently sweet potatoes get the shaft.
When it comes to potatoes, we like them every possible way you can imagine… mashed, french fried, baked, chipped, boiled, frittered, hashed, stringed, scalloped, stuffed and SMASHED!
And we especially love them with toppings.
Today’s smashed potatoes are a tasty alternative to the classic baked potato.
Simply baked new potatoes that have been covered with oil, until they are crispy on the outside, but tender on the inside.
Once baked, smash the potatoes flat creating a platform. Then top each potato, and put them back in the oven so the bottom and edges get really crispy.
Smashed potatoes are easy to pick up with your fingers as a party snack, but also make a wonderful side dish for your favorite meat-n-taters lover.
Personally, I love topping them with a little heat and cheese.
Here I made a simple sauté of smoky poblano peppers, garlic and onions to complement the potatoes. I spooned the sautéed veggies over the crispy smashed potatoes, then sprinkled them with salty queso fresco.
The queso fresco melts a little and turns toasty brown in the oven, while the edges of the smashed potatoes are crisping up, creating a dish that is truly spectacular.
Ava was right. We do not eat enough potatoes.
Hopefully putting away a few of these bad boys will help even the score.
- 1 1/2 pounds new potatoes baby red and white potatoes
- 2 tablespoons olive oil divided
- 2 medium poblano peppers seeded and chopped
- 1 small onion peeled and chopped
- 1 clove garlic minced
- 1 cup queso fresco crumbled
- Salt and pepper
- Preheat the oven to 450 degrees F. Place the potatoes on a large rimmed baking sheet and drizzle with 1 tablespoon olive oil. Shake the pan to coat the potatoes in oil, the salt and pepper liberally. Roast in the oven for 30 minutes, until the skins are crispy, but the flesh in tender.
- Meanwhile, add the remaining olive oil to a skillet. Heat to medium, and add the onions and poblano peppers. Saute for 3-4 minutes, stirring occasionally. Then add the garlic and salt and pepper to taste. Saute another 3-4 minutes, until the peppers are soft.
- Once the potatoes are tender, remove them from the oven and use a flat metal spatula to press them flat, about 1/3- to 1/2-inch thick. Spread them out on the baking sheet and spoon the pepper mixture over the top of each smashed potato. Then sprinkle with crumbled queso fresco.
- Place the pan back in the oven for 5-10 minutes, until the cheese starts to toast. Serve warm.
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