Crispy Smashed Potatoes with Queso Fresco & Poblano Peppers These little beauties are so irresistible, they make both a fabulous side dish and appetizer!

Amazing Appetizer

Potato Cravings 

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.

New or baby

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.

Mash with Spatula

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.

Poblano Peppers

Smashed Potatoes Ingredients 

  • New Potatoes (Baby Red and White Potatoes)
  • Olive Oil 
  • Medium Poblano Peppers 
  • Small Onion 
  • Garlic Clove
  • Crumbled Queso Fresco 
  • Salt and Pepper

Queso Fresco

How to Make Your Potatoes Smashed 

  1. Oil and season the potatoes on a large baking sheet and place in a 450 degree F oven to cook until the skins of the potatoes are crispy, about thirty minutes. The inside of the potatoes should be tender. 
  2. While the potatoes are baking in the oven, take a skillet and add the leftover oil as well as the poblano peppers and onions. Saute the peppers and onions in the skillet for about three to four minutes, making sure to stir it occasionally. Then you will add in the garlic, salt and pepper to taste and continue to let it cook for another three to four minutes while stirring occasionally until the peppers and onion are soft. 
  3. Once the potatoes are crispy on the outside but tender on the inside, you can pull them out of the oven. Smash them with a metal spatula until they are about ⅓ to ½ in height. 
  4. Space them out on the baking sheet and then add a spoonful of the pepper mixture on top of the potatoes and then sprinkle with the crumbled queso fresco. 
  5. Place the potatoes back in the oven for about five to ten minutes until the cheese starts to toast. 
  6. Serve them when they are warm! 

Get The Full (Printable) Recipe Below For How To Make Crispy Smashed Potatoes.

Roasted Side Dish

Frequently Asked Questions 

What is a good substitute for New Potatoes?

You can substitute out Red Potatoes or Fingerlings for this recipe! 

What is the difference between “New” potatoes and “Baby” potatoes?

There is actually not a huge difference in the two because new potatoes are the baby sizes of the types of potatoes that the farmer grows. 

Other Great Potato Recipes 

Crispy Smashed Potatoes on
Print Recipe
5 stars (9 reviews)
Leave a Review »

Smashed Potatoes

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Crispy smashed potatoes with poblano peppers and queso fresco.
Servings: 6


  • 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.


Serving: 1serving, Calories: 205kcal, Carbohydrates: 24g, Protein: 7g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 162mg, Potassium: 600mg, Fiber: 3g, Sugar: 3g, Vitamin A: 310IU, Vitamin C: 55.8mg, Calcium: 137mg, Iron: 1.1mg
Course: Appetizer, Side Dish
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!