Preparation

Step 1 out of 8

Make the Smashed Potatoes:

Step 2 out of 8

Preheat oven to 400° F. Toss the Little 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.

Step 3 out of 8

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.

Step 4 out of 8

Make the Avocado Topping:

Step 5 out of 8

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!)

Step 6 out of 8

Make the Black Bean and Corn Topping:

Step 7 out of 8

In a separate bowl, stir together the corn, black beans, and tomatoes with the remaining lime zest and juice.

Step 8 out of 8

To assemble, place the Little potatoes on a platter, top with guacamole and corn salsa. Garnish with cilantro and serve!