Smashed Potatoes with Spicy Guacamole |

Smashed Potatoes with Spicy Guacamole

This post was originally published here April 20, 2015. I’ve since changed the recipe slightly. And I’ve updated the text and photographs to reflect those changes. These little potato bites are perfect as an appetizer or side dish.

This is the first year in many years that I’m not sharing a unique, celebratory margarita recipe for Cinco de Mayo.

I know. I’m lame. Sorry.

But I come to you today with a humble peace offering: Smashed Potatoes with Spicy Guacamole. These crispy little potato bites topped with homemade guacamole may not be as fun or sexy as a margarita. But they are delicious in their own way. And they shouldn’t be overlooked. Put a tray of these Smashed Potatoes with Spicy Guacamole out at a small gathering, or serve them as a side dish to all your grillables this Summer, and watch them disappear!

Smashed Potatoes with Spicy Guacamole |

Making these smashed potatoes is super simple. Start by cooking your potatoes in salted water until they are tender and can be easily pierced with a small knife. Choose potatoes that are all approximately the same size to ensure they are all done at the same time. Next, drain the potatoes and let them cool slightly. Then smash them! I like to use the bottom of a glass/mug for this. But you can also use a sturdy spatula or the bottom of a measuring cup. Smash the potatoes just until their skins start to break around the edges, but no more than that. If you get too carried away with the smashing, the potatoes won’t be able to hold their shape. And we want them to stay together so they are easy to pop onto your plate and/or into your mouth!

Once you’ve smashed all the potatoes, brush them with olive oil and season them with salt and black pepper. Then place them under your broiler to get the skins crispy and brown.

Smashed Potatoes with Spicy Guacamole |

While the potatoes are cooking, mix up the ingredients for the homemade guacamole. I would start with a tablespoon of the diced jalapeño pepper, taste and then add more if you want it hotter. Jalapeños can be tricky, so it’s always good to start slow!

To serve, place a dollop of the spicy guacamole on top of each smashed potato. And then try not to eat them all at once! Consider yourself warned!



Smashed Potatoes with Spicy Guacamole

Smashed Potatoes with Spicy Guacamole

At a Glance:
Yield: Serves 6-8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


For the Potatoes:

  • 2 lbs small yellow or red skinned potatoes
  • Extra-virgin olive oil
  • Salt
  • Black pepper

For the Spicy Guacamole:

  • 1 avocado, pitted and flesh scooped out
  • 1-2 tablespoons finely diced jalapeño pepper
  • Juice from 1/2 lime
  • 1/4 tsp. salt


  1. Place the potatoes in a large pot and add enough cold water to cover them by about 1-2 inches. Bring the water a boil over medium-high heat and then add a generous pinch of salt. Adjust the heat to maintain a low boil and cook the potatoes, uncovered, for about 15-20 minutes, or until the potatoes can be easily pierced with a small paring knife. Drain the potatoes and set them aside until they are cool enough to handle.
  2. Pre-heat your broiler to high and adjust your oven rack so it’s within a couple inches of your broiler.
  3. Spread the potatoes out onto a baking sheet. Using the flat bottom of a sturdy glass/mug, press down on each potato to smash them until the skin has started to break around the edges. Be careful not to break them up too much or they won’t be able to hold their shape. 
  4. Brush the smashed potatoes with olive oil and season them with salt and black pepper. Slide the baking sheet under your broiler and broil the potatoes until they start to get crispy and browned in a few places. Watch them closely so they don’t burn. This should only take a couple of minutes. Remove the baking sheet from your oven and set it aside.
  5. Meanwhile, in a small bowl use a fork to smash together the avocado, diced jalapeño pepper, lime juice and salt. Set aside.
  6. To serve, transfer the smashed potatoes to a serving dish. Top each one with a spoonful of the guacamole. Enjoy immediately.

49 comments on “Smashed Potatoes with Spicy Guacamole”

  1. Ooooh that guac looks insane! And there’s something about smashed potatoes that are just stellar.

  2. I’m always in an app eating mood. . I love small bites. . that’s my jam . . and LOVE these smashed potatoes!!! the hatch green chile guacamole on top looks amazing!!!!

  3. I’m with you Liz. I could make a whole meal out of appetizers. My favorite dinner parties are when it’s just a table full of apps. I like a little bite of everything. These smashed potatoes are just perfect! And how have I never heard of hatch chile’s? I need to keep my eye out for them : )

  4. The appetizer mood bites me every once in a while too, when I just want to pick at ALLTHETHINGS and not sit down to a big plate. These smashed taters look like pure perfection! Hatch chile guac? Stop it, you genius!

  5. What adorable little delicious babies! Potatoes and guacamole are two of my favorite things. I love fun facts about the hatch chilies and the posers. Adding them takes this over the top!

  6. I’m all about appetizer type dishes – definitely a tapas kind of girl. That way you can try everything! I didn’t know about Hatch chiles being an exclusive name like ‘Champagne’ – so cool. And I love them! What a great idea to add them to guacamole…great recipe, Liz!

    • Yup, just like Champagne. It’s pretty neat, actually. And now I’m always going to make sure I have to real thing! Thanks, Marissa!

  7. These are wonderful little appetizers and great one to have in our pockets for the vegetarians in our lives. I also really like how the potatoes are grilled as well a boiled.

  8. Those are my reasons why I love appetizers and bite-sized foods — to me they’re the most interesting, too! I love the sound of that hatch chile guacamole! I could make a meal out of these easily. 🙂

  9. I saw your post in the cocktail group and ran right over. Wow, these do look “darn” good. Love! Pinned.

  10. Loved smashed potatoes and the idea of green chile guacamole!! Perfect!

  11. Uh, I’ll stand over the sink with you, anytime! You can boss me right over there! hehe! Thank you for the tip on where to get Hatch Green Chiles right now! I love them so much and looong for them to be back in season. This is absolutely mouthwatering and creamy… I can’t wait to whip this up, Liz! Thank you my dear!

    • Ok, we will totally stand over the sink together and shove appetizers in our faces. Sounds like the most excellent plan ever!

  12. I pretty much want to eat appetizers ALL the time! And if I had these babies in front of me, I think I just might! I love the green chile guac in here, Liz! So creative and so flavorful! Yum!

  13. Liz, I am loving these! I have a real thing for potatoes, guacamole, and tiny food, so I’m pretty sure I could take down every single one of these. They look SO good.

  14. I can make a meal out of appetizers anytime, they’re sooo good and it feels like you’re eating more! I love guacamole and carbs so these sound amazing. Beautiful pictures too, Liz!

  15. Perfect combo of flavors! Love!

  16. These are amazing, Liz!! And I love that you added some goat cheese in there too!! I don’t know what it is about appetizers either, but I think it is because you can eat a bunch of them before the fullness factor hits, haha! They are also super cute, so that doesn’t hurt!

  17. THAT GUAC. I might have to lick it right off the potatoes. Don’t judge.

  18. HOLY YUM BUCKETS. I have a newfound love of hatch chiles and I bet they taste amazing not only as guac, but on top of crispy potatoes. Pinning!

  19. Oh GAWSH. I’m pretty sure this is just the only way I want to eat my potatoes from here on out. That chile guac looks so dang finnnnnnne! Appetizers-for-dinner here I come! 😉

  20. I can eat appetizers all the time as well. Love making full meals of them. This is such a creative recipe. I bet that guacamole is insane!

  21. We are finally dusting off our grill, and I feel like I have so much to learn. These look like the perfect way to educate myself!

  22. This is so beautiful! I shared your recipe on our website and linked back… hope that’s ok with you!

  23. Pingback: Weekly Rays of Sunshine #150 | Recipes and Ramblings with the Tumbleweed Contessa

  24. That guacamole looks so insanely good!

  25. Greetings from the Land of Enchantment. Transplants from CT. Hatch is close-by. (Close by in southern NM can be an hour to four hours away.) For us, green chile was love at first taste. I kid you not, the stuff is addictive. We’ve eaten green chile from CA, CO and Mexico. Hatch’s has a unique taste that cannot be duplicated. You should be here when the farmers (and grocers) roast the chile outdoors in late August/September. The aroma is unbelievable. To change it up, sometimes we make Christmas chile sauce (red and green). For Thanksgiving, my mashed potatoes includes a bunch of garlic, roasted/fresh hatch green chile, and jalapenos. Just add’em all to the pot at the beginning. Drain the water as usual and mash the rest.

    I’m searching your site for appetizers to enjoy Super Bowl Sunday. Made several of your recipes. All spot on. Thank you.

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