Go Back

Mexican Smashed Potatoes

Course Appetizer, Side Dish
Cuisine Mexican
Keyword vegetarian
Total Time 30 minutes
Servings 4
Author Cherry on My Sundae


Mexican smashed potatoes

  • 1 lb new potatoes
  • 3 tablespoon 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 tablespoon cilantro
  • juice of ½ lime
  • salt and pepper


  • 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.