Description
Creamy smashed jalapeño potatoes deliver spicy comfort on a plate. Mexican-inspired side dishes combine rustic potato textures with fiery pepper zest, beckoning you to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds baby red potatoes
- 1 cup (113 g) sharp cheddar cheese, shredded
- 1 cup (230 g) sour cream
Spices and Seasonings:
- 0.5 teaspoon kosher salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 tablespoon dry ranch seasoning mix
- 1 teaspoon jalapeno powder
- Salt, to taste
Wet Ingredients and Garnish:
- 0.25 cup (0.5 stick / 57 g) unsalted butter, melted
- 2 medium jalapeno peppers, seeded and finely diced
Instructions
- Prepare workspace by setting oven to 425F and lining a large baking sheet with parchment paper.
- Thoroughly wash baby red potatoes and submerge in salted water. Boil for 15-20 minutes until fork-tender, then drain and allow to air dry for 5 minutes.
- Transfer potatoes onto prepared baking sheet. Using a potato masher or sturdy glass bottom, gently flatten each potato to approximately 1/4-inch thickness, creating rustic, uneven surfaces.
- Generously coat smashed potatoes with melted butter, then sprinkle with kosher salt, garlic powder, and freshly ground black pepper.
- Roast potatoes for 20 minutes, then carefully flip each piece and continue baking for another 20 minutes until edges turn golden and crispy.
- Remove potatoes from oven and immediately distribute finely chopped jalapenos across the surface, followed by an even layer of sharp cheddar cheese.
- Return to oven for 3-5 minutes, allowing cheese to melt completely and become slightly bubbly.
- Meanwhile, whisk sour cream with dry ranch seasoning and jalapeno powder in a small mixing bowl until smooth and well-combined.
- Transfer smashed potatoes to serving platter and accompany with prepared jalapeno ranch dip for a delightful appetizer or side dish.
Notes
- Potato Selection Matters choose baby red potatoes for the best texture and even smashing result.
- Air Drying Technique let potatoes dry completely after boiling to ensure maximum crispiness when baking.
- Smashing Pro Tip use a flat-bottomed glass or potato masher with gentle, consistent pressure to create even, crispy surfaces.
- Spice Level Control remove jalapeno seeds for milder heat or add extra for more intense spiciness.
- Dairy-Free Adaptation substitute butter with olive oil and use dairy-free cheese alternatives for lactose-intolerant guests.
- Make-Ahead Strategy partially prepare potatoes earlier in the day and finish baking just before serving to save time.
- Flavor Boosting experiment with different cheese varieties like pepper jack or gouda for unique taste profiles.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Snacks, Appetizer, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 406
- Sugar: 2 g
- Sodium: 455 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 61 mg