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.
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