Crispy Smashed Potatoes with Queso Fresco
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Crispy Smashed Potatoes with Queso Fresco & Poblano Peppers – 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.
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
How to Make Your Potatoes Smashed
- 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.
- 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.
- 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.
- 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.
- Place the potatoes back in the oven for about five to ten minutes until the cheese starts to toast.
- Serve them when they are warm!
Get The Full (Printable) Recipe Below For How To Make Crispy Smashed Potatoes.
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 Hasselback Potatoes with Rosemary and Garlic Recipe
- Potato Latkes with Jalapeno Dill Sauce Recipe
- Cheesy Scalloped Potatoes Recipe
- Easy 2-Ingredient Oven Roasted Potatoes Recipe
- 7-Ingredient Funeral Potatoes (Company Potatoes) Recipe
- Nana’s Epic Creamy Potato Soup Recipe
- Creamy Cauliflower Mashed Potatoes Recipe
- Best Mashed Potatoes Recipe
- 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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This mashed potato recipe is delicious! It was so easy to make and was loaded with flavors!
I absolutely loved this flavor profile. It was a huge and delicious hit at our house!
I absolutely adore potatoes of all types and will eat them for any meal…sometimes every meal. Plus snacks! This is a wonderful new way for me to enjoy my favorite starch! Yum!
So cute! Definitely trying this one!
these are as beautiful as the pictures show! and I would still take them to a get-together ..But these are some work and for a regular weeknight dinner, I’d probably cook different potatoes – I found them to be a little too crispy… a note: the cheese gets ‘toasted’ but doesn’t really melt …it would be easy to over-cook these if you were waiting for melted cheese.
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Brilliant! I tend to be traditional when it comes to potatoes. Gets boring. I love this idea…not any harder than other potato dishes. Oh man…I bet I can even impress my mother making these. Thanks!
Incredibly YUM! Seldom see fresh poblanos up here. Isn’t that sad?
Ooooh! My husband makes this on a pizza! (with chorizo and topped with avocado) It’s such a delicious combo! I love the idea of making it bite size and ditching the crust though. Thanks for the inspiration!
My family would go nuts for these!
So incredibly delicious!
These look killer, love smashed potatoes!
You have one smart girl on your hands :) Potatoes without toppings are nothing at all! These guys have it all and then some going on. And now I know what to do with my sad bag of potatoes!
Holy cow! These look so amazing and I can’t wait to try them out. Thanks for sharing! Pinning :)
Totally in love with these! Can’t wait to try them!
Can’t wait to make these!
This has my husbands name written all over it!
They look deliciously mouth popping good! YUM!
Love these poblano smashed potatoes!
These are so good! Bookmarked.
I agree with Ava. There is really never enough potatoes! These look delicious. I could eat these for dinner!
These make me soooo hungry! They are definitely being made soon!
I will never say no to a tater! Love the addition of the peppers!
These look like delicious tailgating food (which, let’s get real, is sometimes an oxymoron)! We love anything Mexican-inspired around here, but the German part of me loves the potato :)
I love smashed potatoes and this Mexican twist on them sounds so good!
My husband could make a meal of these. He’ll probably make these on the grill all year long.