If you are looking for a vegan and gluten-free appetizer, this is it! Smashed potatoes topped with guacamole and corn and bean salsa. A healthy option for game day snacks and parties.
- Baking sheet
- Slotted spatula or wooden spoon
- Medium bowl
- 1.5 lbs Little Potatoes
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 2 avocados
- 1 lime, zested and juiced
- 1/2 tsp cumin
- 1/4 tsp salt
- 2 Tbsp red onion, finely chopped
- 1/2 cup corn kernels
Black Bean and Corn Topping:
- 1/2 cup black beans
- 1/2 cup tomato, chopped
- 1 lime, zest and juiced
- 2 Tbsp (plus more for garnish) cilantro, chopped
Make the Smashed Potatoes:
Preheat oven to 400° F. Toss the potatoes with oil, salt, pepper, cumin, and smoked paprika until well combined. Place on a baking sheet and roast for 25 to 30 minutes until fork tender.
Remove the potatoes, then gently smash using a potato smasher or back of a wooden spoon. Return back to the oven and cook another five minutes until crispy. Remove and let cool.
Make the Avocado Topping:
While the potatoes are almost done cooking, mash together the avocado, lime zest and juice, cumin, salt, and onion. Season to taste, if needed and set aside. (Don't make too far ahead of time so they guacamole doesn't brown!)
Make the Black Bean and Corn Topping:
In a separate bowl, stir together the corn, black beans, and tomatoes with the remaining lime zest and juice.
To assemble, place the potatoes on a platter, top with guacamole and corn salsa. Garnish with cilantro and serve!