Southwest Smashed Potatoes
Get ready to elevate your side dish game with these bold and flavorful Southwest Smashed Potatoes! Perfectly tender Yukon gold or baby red potatoes are boiled to buttery softness, smashed to create irresistibly crispy edges, and brushed with a vibrant blend of olive oil, smoked paprika, chili powder, cumin, and garlic powder. Topped with melty cheddar cheese, fresh cilantro, sour cream, and green onions, these potatoes pack incredible Southwest-inspired flavor in every bite. Optional additions like creamy diced avocado or a kick of hot sauce make this dish completely customizable and undeniably crowd-pleasing. Quick to prepare in under an hour and perfect for weeknight dinners, game-day spreads, or festive gatherings, these golden gems will become your new go-to recipe for easy, delicious comfort food.
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Recipe Information
Ingredients
- 2 pounds small Yukon gold or baby red potatoes
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 0.5 cup sour cream
- 2 tablespoons sliced green onions
- 1 whole optional garnish: diced avocado
- 1 teaspoon optional garnish: hot sauce
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and scrub the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the pot.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15–20 minutes or until they are fork-tender.
Drain the potatoes and let them cool for 5 minutes. Spread the potatoes out on the prepared baking sheet, leaving space between them.
Using the bottom of a small glass or a potato masher, gently press down on each potato to flatten it to about 1/2-inch thickness.
In a small bowl, mix together the olive oil, ground cumin, smoked paprika, chili powder, garlic powder, kosher salt, and black pepper.
Brush the seasoned olive oil mixture generously over the tops of the smashed potatoes, ensuring they are evenly coated.
Bake the potatoes in the preheated oven for 20–25 minutes, or until the edges are crispy and golden brown.
Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the potatoes. Return to the oven for an additional 3–5 minutes, or until the cheese is melted and bubbly.
Transfer the potatoes to a serving platter. Top with chopped cilantro, a dollop of sour cream, and sliced green onions.
If desired, garnish with diced avocado and a splash of hot sauce for extra Southwest flair.
Serve immediately and enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.8 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
