Grilled Smashed Potatoes with Hatch Green Chile Guacamole

Disclosure: A big thank you to the folks a Hatch Green Chile for stocking my freezer! As always, all opinions expressed are entirely my own. I am forever and always committed to sharing quality products and recipes with you.

Lately I’m in a bit of a mood. A mood where I just want to eat appetizers all the time.

Because they are just so gosh darn good.

But like WHY are little appetizers so much better than full sized foods? I need to know the answer to this question. Is it the cuteness factor? Is it because we get to eat them with our hands? Is it because the calories don’t count when you just pop a few in your mouth while standing over the sink?

What? You didn’t know about that last thing. Oh yeah. That’s totally true. I mean, it has to be true. Or else I’ll need to rethink my entire eating strategy. And I’m not really prepared to part with what I got going on now. So humor me.

While you are in the business of humoring me, why don’t you go ahead and make up a batch of these Grilled Smashed Potatoes with Hatch Green Chile Guacamole. Yeah, I’m being bossy today. Sorry. It’s Monday.

So grilled smashed potatoes. These are what you would get if a creamy mashed potato and a crispy grilled potato got married and had a baby. A delicious baby. Grilled smashed potatoes are pretty awesome all on their own, but since I can never leave well enough alone, I decided to top them with some hatch green chile guacamole with the extra bonus of having goat cheese stirred in. Oh yes.

These Grilled Smashed Potatoes with Hatch Green Chile Guacamole are such a great little party appetizer or side dish. You’re definitely going to want to put them on your “to-make” list for all your upcoming summertime events.

Fun fact of the day: did you know that for a chile to be labeled as a “hatch chile” it has to be grown in the Hatch Valley, in and around Hatch, New Mexico? That was news to me! Also, I’ve since learned that there are a lot of imposters in the grocery stores (i.e. chiles being labeled as “hatch”, even though they were not cultivated in Hatch Valley). And that’s not very cool.

One way to KNOW you are getting real, authentic hatch chiles is to order them from dedicated companies, such as the Hatch Chile Store. You can order fresh hatch chiles when they are in season (usually August through September). And for your year round hatch chile desires, the Hatch Chile Store has frozen hatch chiles that are roasted, peeled and ready to go. Convenience + flavor = a total WIN! Definitely make sure to check them out and see for yourself what makes hatch chiles so unique!



Grilled Smashed Potatoes with Hatch Green Chile Guacamole

Serves about 8

Grilled Smashed Potatoes with Hatch Green Chile Guacamole


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

  • For the Hatch Green Chile Guacamole
  • 2 roasted hatch green chiles, diced (about 1/4 - 1/3 cups)
  • 1 avocado
  • 2 tablespoons goat cheese crumbles
  • Squeeze of fresh lime juice
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper


  1. Boil the potatoes. Place the potatoes in a large pot and add enough cold water so they are covered by about 1-2 inches. Add a hefty pinch of salt. Bring the water to a boil over high heat. Adjust the heat to maintain a low boil and cook, uncovered, for about 15-20 minutes, or until the potatoes can be easily pierced with a small pairing knife. Drain the potatoes and set them aside until they are cool enough to handle, about 15 minutes.
  2. While you are waiting for the potatoes to cool, pre-heat your grill to medium-high.
  3. Make the guacamole. Cut the avocado in half and remove and discard the seed. Scoop out the flesh and place it in a medium bowl with the other ingredients. Smash everything together with a fork. Cover and set aside.
  4. Once the potatoes are cool enough to handle, gently smash them until the skin starts to break around the edges. I like to use a spatula for this. Be careful not to push too hard, or they will start to fall apart. Brush some olive oil over top of the potatoes and sprinkle with salt and pepper. Place the potatoes, oiled side down, directly on your pre-heated grill. Brush the second side with olive oil and sprinkle with salt and pepper. Grill the potatoes about 5 minutes per side, or until the skin starts to crisp. Remove the potatoes from the grill.
  5. While the potatoes are still warm, top with about a teaspoon of the guacamole. Serve immediately.

49 comments on “Grilled Smashed Potatoes with Hatch Green Chile 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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