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Inspired by elote, these Mexican smashed potatoes have it all! Spiced with chili powder and topped with cotija and crispy shallots with a side of avocado lime cream, they might just steal the show!
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What makes this dish special
A couple of weeks ago, I was working as a private chef, catering a lunch for a group of people. One of the side dishes included these Mexican smashed potatoes. I prepared 15 pounds of potatoes for about 20 people, thinking it would be enough. Boy, was I wrong.
These elote corn-inspired potatoes spiced with chili powder, topped with cotija and crispy shallots, and served with avocado lime cream were a hit. They're similar to my cheesy Mexican home fries, Mexican corn fritters, and street corn tostadas with the same flavors but different vessels. Just like the corn, these crispy, creamy potatoes always hit the spot.
Recipe
Mexican Smashed Potatoes
Ingredients
Mexican smashed potatoes
- 1 pound new potatoes
- 3 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cilantro chopped
- ¼ cup crumbled cotija
- ¼ cup crispy shallots
Avocado lime crema
- 1 avocado pit removed
- ½ cup Greek yogurt plain
- 2 tablespoons cilantro
- juice of ½ lime
- salt and pepper
Instructions
- Preheat oven to 425 degrees F.
- Put the potatoes in a medium pot and cover with water. Cover the pot and bring to a boil. Reduce the heat to medium and continue to cook for 10 minutes or until the potatoes are fork tender.
- Drain the potatoes. Use a mallet or the back of a knife to lightly smash the potatoes. Gently toss them with the olive oil, chili powder, paprika, garlic powder, salt, and pepper. Spread the potatoes on a baking sheet and roast in the oven for 10 minutes. Flip the potatoes over and bake for another 7-8 minutes or until golden brown.
- While the potatoes are roasting, make the avocado lime crema. Blend together the avocado with yogurt, cilantro, lime juice, salt, and pepper until smooth. Set aside.
- Transfer the potatoes to a serving platter. Garnish with the chopped cilantro, cotija, and crispy shallots. Serve hot with the avocado lime crema.
Video
Notes
Step-by-step instructions
Step 1: Prepare potatoes
Smashed potatoes take a little more work than regular roasted potatoes, but that extra effort always pays off. Plus, it's just fun smashing food, no?
To make this Mexican-inspired version, start by boiling new potatoes for about 10 minutes or until they're fork-tender. I prefer using new potatoes because, unlike starchy, more mature potatoes, new potatoes have a sweet, creamy flavor.
You can swap out the new potatoes for Yukon potatoes, fingerlings, red potatoes, or even Idaho potatoes.
The texture will be different depending on whether you use waxy or starchy potatoes, but it'll be delicious either way.
The key is to make sure the potatoes are bite-sized. If your potatoes are bigger, just cut them into smaller chunks.
Once the potatoes are ready, use a mallet or any other tool to smash the potatoes lightly. You want them to be flattened so that they get crispy on the outside but still have some thickness so that the inside will be creamy.
Step 2: Bake
Toss the smashed potatoes with the spices and spread them on a baking sheet in an even layer. To mimic the flavors of elote corn, we're going to season our potatoes with chili powder, paprika, and garlic. Elote corn is usually seasoned with just chili powder, but we're going to bump the flavor with the other spices.
Roast the potatoes until golden brown on both sides, flipping them over halfway through.
Meanwhile, whip together the avocado crema by blending all the ingredients in a blender. If the sauce is too thick, you can thin it out by adding a splash of water.
Finish the Mexican smashed potatoes with crumbled cotija, crispy shallots, and fresh cilantro. I used store-bought fried shallots, but you can also prepare them yourself.
Dip those delicious potatoes in avocado lime crema and get ready to dig in. You can also pair the potatoes with other dipping sauces such as chipotle ketchup, spicy ranch, or BBQ sauce.
Such a simple side, but so delicious if I do say so myself!
Make-ahead and storage
- Make-ahead: You can cook the potatoes ahead of time and reheat them before serving. Keep the toppings separate and reheat the potatoes until hot. Then, garnish with the crispy shallots, cotija, and cilantro right before serving.
- Store: Keep leftover sauce in an airtight container separate from the potatoes. Store both items in the refrigerator for up to 4 days.
Serving suggestions
Here are some of my favorite meals to pair these potatoes with:
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