Michael’s Mexican Chili Lime Smashed Potatoes Michael’s Mexican Chili Lime Smashed Potatoes

Michael’s Mexican Chili Lime Smashed Potatoes

Dynamic Duo

This fun and delicious dish can be served as a snack with your favorite barbecue dinner or as an accompaniment to a Mexican-inspired menu such as Mexican ribs, tacos, or tortillas.

Notes

If you’re real short on time, or you just want an easy grab-and-go option, you can always pop one of our convenient Microwave Ready trays into your microwave and they will be ready to smash in about five minutes.

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Michael’s Mexican Chili Lime Smashed Potatoes

By Michael Bonacini

Michael’s Mexican Chili Lime Smashed Potatoes

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

Preheat oven to 400 ºF.

Cook the Little potatoes in a microwave-safe container with a lid, add a tablespoon of salted water. Cook for 5 to 7 minutes, until fork tender. Drain and allow to cool for 5 minutes.

Once cool, use a flat-bottomed bottle to press down on each Little potato to smash them into rough circles, approximately 2 to 2 1/2 inches across.

Place each potato on a non-stick bake sheet. Drizzle with a little olive oil and sprinkle evenly with Mexican chili powder and ground cumin. Bake for 20 to 30 minutes until they become golden brown and crispy.

While the potatoes are cooking, dice the avocado and add a splash of olive oil, lime juice, finely chopped coriander, salt, and a little pepper. Mix well.

When potatoes are cooked, remove from the oven and allow to cool. Place in a serving dish. Top with 1/2 teaspoon of avocado mix on each potato and serve.

Step 1 out of 6

Preheat oven to 400 ºF.

Step 2 out of 6

Cook the Little potatoes in a microwave-safe container with a lid, add a tablespoon of salted water. Cook for 5 to 7 minutes, until fork tender. Drain and allow to cool for 5 minutes.

Step 3 out of 6

Once cool, use a flat-bottomed bottle to press down on each Little potato to smash them into rough circles, approximately 2 to 2 1/2 inches across.

Step 4 out of 6

Place each potato on a non-stick bake sheet. Drizzle with a little olive oil and sprinkle evenly with Mexican chili powder and ground cumin. Bake for 20 to 30 minutes until they become golden brown and crispy.

Step 5 out of 6

While the potatoes are cooking, dice the avocado and add a splash of olive oil, lime juice, finely chopped coriander, salt, and a little pepper. Mix well.

Step 6 out of 6

When potatoes are cooked, remove from the oven and allow to cool. Place in a serving dish. Top with 1/2 teaspoon of avocado mix on each potato and serve.

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