Crispy Mexican Smashed Potatoes

A combination of creamy, yellow potatoes, poblano peppers, onion, and corn makes for a flavorful hash, roasted in the oven. These potatoes make a delicious side dish to Mexican food, grilled chicken, or flank steak. Alternatively, I think these potatoes would be great for brunch too. They would be a delicious accompaniment to huevos rancheros or breakfast burritos.

First time making new version.

Typically taco night at our house includes some type of tacos, of course, chips, salsa, guacamole, and rice. Sometimes, I make black beans. Those are yummy. I cook black beans with Tecate beer (or Dos Equis), Kosher salt, black pepper, and a bay leaf. Then, simmer for about 30 minutes. But I'm tired of the same old line up. Its time to change it up.

I've made skillet potatoes with poblano peppers before, and my family likes the combination. So, with that idea, I decided to add corn and some other seasonings to come up with another side dish we could enjoy with our tacos.

Smash those taters!

The first time I made this, I quartered the potatoes. The dish was delicious in flavor, but I thought it was a little awkward to eat because the peppers and the corn were much smaller than the potato's size. I said to my daughter, "I wonder how this would be if I cut the potatoes smaller, like in a hash. I think it would be easier to eat." She liked the idea too, and Mexican Roasted Veggie Hash was born.

2nd time making new version.

UPDATE: Well, Mexican Roasted Veggie Hash had a makeover, and we now have Crispy Mexican Smashed Potatoes!

Diced potatoes from my original recipe have been traded in for smashed, boiled ones. I kept the poblano pepper and the corn, but now I have added some chopped onion to the party. I exchanged the plain paprika for smoked paprika, and the decision is right!

Before going in the oven.

I hope you try my new version, Crispy Mexican Smashed Potatoes. These hash like potatoes are WAY better than the first version! I hope you try them.

Until next time, friends. XO!

Crispy Mexican Smashed Potatoes

Serves 4

Ingredients

1 1/2 lbs small yellow potatoes

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon Kosher salt

1 teaspoon onion powder

1/4 teaspoon fresh ground black pepper

1 large poblano pepper, seeded, chopped

1 medium-sized yellow onion, chopped

1 large corn on the cob, cut kernels off (1 cup of frozen works too, like Trader Joe's Roasted Corn)

Olive oil

Method

Pre-heat oven to 450°. In a medium-sized pot, boil potatoes until fork-tender, about 15 to 20 minutes. Meanwhile, mix the cumin, smoked paprika, Kosher salt, pepper, and onion powder. Set aside.

Once potatoes are ready, drain, and allow to cool enough where you can handle. With the side of a large chef's knife, smash the potatoes on a cutting board one by one. Transfer the smashed potatoes, and the bits, to a baking sheet pan. Add the chopped poblano pepper, onions, and sprinkle the seasoning mix all over the vegetables. Mix well to distribute the seasoning. Add a few extra pinches of Kosher salt, and drizzle some olive oil on top. Mix with a spoon or your hands. Place on the lower rack of the oven, roast for 15 minutes, and then slide baking sheet pan out and mix in corn. Roast for another 15 minutes until potatoes are brown and crispy.