This fun and delicious dish can be served as a snack with your favorite barbecue dinner or alongside Mexican inspired cuisine.

8 mins
30 mins


  • Microwave-safe bowl
  • Flat-bottomed bottle or slotted spatula
  • Baking sheet


  • 1 lb Little Potatoes
  • 1 tsp Mexican chili powder
  • 1 avocado
  • (To taste) coriander, chopped
  • 1/4 cup olive oil
  • 1/2 tsp ground cumin
  • 1 lime, juice
  • (To taste) salt and pepper


  • Step 1

    Preheat oven to 400 ºF.

  • Step 2

    Cook the 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

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

  • Step 4

    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

    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

    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.