Crispy Chipotle Roasted Smashed Potatoes

4.8
(27)

Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks.

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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

  • 1 ½ pounds baby red or gold potatoes

  • ¼ cup Mazola® Corn Oil

  • Spice Islands® Sea Salt, to taste

  • 1 tablespoon canned chipotles in adobo sauce, or to taste

Directions

  1. Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.

  2. Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

Nutrition Facts (per serving)

241 Calories
14g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 241
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 11%
Sodium 109mg 5%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 3g
Vitamin C 15mg 74%
Calcium 17mg 1%
Iron 1mg 7%
Potassium 775mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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