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Jalapeno Popper Crispy Smashed Potatoes Recipe

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4.4 from 3 reviews

These Jalapeno Popper Crispy Smashed Potatoes are a deliciously crispy and cheesy side dish inspired by the classic jalapeno popper flavors. Crispy smashed Yukon Gold potatoes are roasted to golden perfection, then loaded with shredded cheddar, spicy jalapenos, and crispy bacon for a crowd-pleasing appetizer or side dish perfect for any occasion.

Ingredients

Potatoes and Seasoning

  • 1.5 lbs small Yukon Gold Potatoes
  • 2 tsp salt (divided)
  • 1/4 tsp black pepper

Oils and Fats

  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter (melted)

Toppings

  • 1.5 cups shredded cheddar cheese
  • 2 jalapenos (de-seeded and chopped)
  • 6 slices bacon (cooked until crispy, then chopped)

Instructions

  1. Boil the Potatoes: Place the cleaned Yukon Gold potatoes in a large pot and cover with water about 2 inches above the potatoes. Add 1 teaspoon of salt to the water. Heat over medium-high heat and bring to a boil. Cook the potatoes for 15 to 20 minutes, until fork tender.
  2. Drain and Steam Dry: Drain the potatoes in a colander and let them sit for 5 minutes to steam dry. This helps remove excess moisture for crispier results.
  3. Preheat and Prepare Baking Pans: Preheat your oven to 425°F (220°C). Grease two baking pans with 1 tablespoon of olive oil each to prevent sticking and promote crisping.
  4. Smash the Potatoes: Place the potatoes onto the greased pans. Using the bottom of a cup or potato smasher, press each potato down until approximately 1/4 inch thick, creating a flat, smashed shape.
  5. Add Oils and Seasoning: Drizzle the remaining 1 tablespoon of olive oil and the melted butter evenly over the smashed potatoes. Sprinkle with the remaining 1 teaspoon salt and the black pepper to season.
  6. Roast the Potatoes: Roast the potatoes in the preheated oven for 25 to 28 minutes until golden brown and crispy on the edges. Rotate the pans halfway through baking to ensure even crisping.
  7. Add Toppings: Remove the pans from the oven and evenly sprinkle shredded cheddar cheese, chopped jalapenos, and crispy bacon pieces over the potatoes.
  8. Melt the Cheese: Return the pans to the oven and bake for another 5 minutes, or until the cheese has melted and become gooey.
  9. Final Seasoning and Serve: Season to taste with additional salt and pepper if desired. Garnish with fresh chives and serve warm with ranch dressing or sour cream for dipping.

Notes

  • De-seeding jalapenos reduces heat; keep seeds if you prefer spicier potatoes.
  • Using Yukon Gold potatoes provides a creamy texture and crisp edges.
  • Ensure potatoes steam dry well before roasting to maximize crispiness.
  • Rotate pans during roasting for even browning.
  • Serve immediately for best crisp and cheese melty texture.

Find it online: https://marthatasty.com/jalapeno-popper-crispy-smashed-potatoes-recipe/