Spicy Southwestern Smashed Potatoes

Allergens

None

Ingredients

• 2 lbs baby red potatoes, washed and halved 1 tbsp olive oil 2 tsp smoked paprika 1 tsp ground cumin 1/2 tsp chipotle chili powder 1/2 tsp garlic powder Salt and pepper, to taste Fresh cilantro leaves, for garnish Lime wedges, for serving

Instructions

1. Preheat the grill to medium high heat (around 400°F).
2. In a large bowl, toss the potatoes with olive oil, smoked paprika, ground cumin, chipotle chili powder, garlic powder, salt, and pepper.
3. Place the seasoned potatoes on the grill grate and cook for about 10 15 minutes, turning occasionally, until they are fork tender and lightly charred.
4. Remove the potatoes from the grill and let them cool slightly.
5. Use a potato masher or the bottom of a glass to gently smash each potato half.
6. Return the smashed potatoes to the grill and cook for another 5 7 minutes until they are crispy and golden brown.
7. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Chef’s Insight

The key to perfect grilled and smashed potatoes is to let them cook until they're fork-tender before smashing them. This ensures they maintain their crispy texture when finished cooking.

Notes

Feel free to adjust the spice levels according to your preference. Add shredded cheese or crumbled queso fresco on top for an extra cheesy kick.