Mexican Smashed Potato Bites
These Mexican Smashed Potato Bites are a delicious vegetarian (check notes for vegan) Mexican appetizer that everyone will love. A crispy potato base topped with melted cheese and your favorite Mexican condiments like refried beans, sour cream, and more! The onions give it a nice crunch and the serrano a kick of spice. These are easy to make and so yummy! These are gluten-free appetizers and a perfect side to your Mexican meal. Add it to your menu when you have guests over and they’ll love it!
Happy Cooking!
Servings: 12-15 servings
Prep Time: 20-30 mins
Baking Time: 35-45 mins
Total Time: 1-1.5 hours
Ingredients:
1 lb baby potatoes
2 tsp Salt
3 tbsp Olive oil
1/2-1 tsp Garlic powder
1/2-1 tsp Salt as per taste
1/4 tsp Pepper
1/2 tsp Paprika
1/2 tsp Cumin powder
1/2 tsp coriander powder
1.5-2 cups cheddar cheese
1/2 cup refried beans
1/4-1/3 cup Salsa
1/4-1/3 cup Sour cream
1/4-1/3 cup finely chopped Onions
1 Serrano/jalapeno cut into thin slices
Directions:
Preheat the oven to 425F. Prepare a baking tray by lining it with parchment paper.
In a deep pan add potatoes and wash them well. Drain the water and then fill the pan with fresh water, enough to cover the potatoes. Add 2 tsp salt and place it in low-medium heat.
Boil the potatoes till fork tender. Take it off the heat and drain.
To the potatoes add olive oil, garlic powder, paprika, cumin powder, coriander powder, pepper, and salt, and toss them in. Make sure the potatoes are coated well.
Transfer the potatoes to the baking tray and using a bowl or glass press down on the potatoes to smash them to about 1/2 inch thick. Keep some space between the potatoes.
Bake at 425F for 35 mins, flipping them over after 20 mins. If you want, spray some butter on them after flipping them over to make them extra crispy.
Take them out of the oven after 35 mins and sprinkle some cheese (about 1 tbsp) on them.
Bake for another 5-6 mins till it’s melted and has crispy edges.
Once out of the oven, top with a spoon of refried beans and slightly flatten it.
Top with a dollop of sour cream and then a smaller dollop of salsa.
Sprinkle some onions over it and finish with a thin slice of serrano or jalapeno.
Serve warm and enjoy!
Notes/Tips:
If you want to reheat these with toppings on, reheat on a griddle and cover with a lid for a few minutes.
if you want to reheat these without toppings on, you can do it on a griddle or in the oven.
You can add other condiments like guacamole, hot sauce also.
Flipping them over is very important to get an evenly crispy potato.
You can use homemade or store-bought toppings.
Vegan- use vegan cheese and sour cream or yogurt instead of sour cream.
You can swap sour cream for greek yogurt if you want.
