Print

Mexican Smashed Potatoes

Close shot of Mexican smashed potatoes with chipotle sauce, queso fresco, and parsley.

A spicy twist on a smashed potato, these Mexican smashed potatoes are packed with Mexican spices then drizzled with a chipotle aioli and crumbled queso fresco. Would be a great side dish or just eat on their own dipping into the chipotle sauce!

Ingredients

For the Potatoes
2 – 2 1/2 cups Peewee potatoes, or other small potato (you want about 40 mini potatoes)
1/2 tablespoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1 and 1/4 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
Olive Oil

For the Garnish and Sauce
1/4 cup mayo
1 and 1/2 tablespoons adobo sauce (from the can of chipotle peppers)
Queso Fresco

Instructions

1. Preheat your oven to 425, and lightly oil your baking sheet. Bring a pot of salted water to boil and boil your potatoes for 20-22 minutes until they pierce easily with a fork.

2. While the potatoes are boiling, make your spice blend. In a small bowl mix together the cumin, garlic powder, onion powder, oregano, paprika, chili powder, salt, pepper, and brown sugar. You can also make the chipotle aioli now. In another small bowl mix together the mayo and the adobo sauce. Put in the fridge until you’re ready to serve the potatoes.

3. After the potatoes are done boiling, pour them into a strainer and let them cool slightly until you can carefully spoon them onto the baking sheet. Arrange them in rows so that no potatoes are touching each other. Using a masher or a large fork, gently smash down each potato. I found it helps if you spray your masher or fork with cooking spray, it prevents it from sticking to the potatoes as you smash them!

4. Once all the potatoes are smashed, brush each with olive oil, season with as much of the spice blend as you want, rebrush with a little oil again, then season one more time to cover any areas that need seasoning. You probably will have extra spice blend which you can save for tacos or rice. Bake for 30 minutes. After the come out of the oven sprinkle with a little salt over the whole baking sheet.

5. To serve, drizzle with the chiptole aioli and cover with crumbled queso fresco. Enjoy!

Keywords: mexican potatoes

shares
%d bloggers like this: