Smashed Jalapeno Potatoes

Baked until crispy with a jalapeno and shredded cheddar cheese topping, these Smashed Jalapeno Potatoes are a great family side dish, but would also make a great game day appetizer! Drizzle them with your favourite cream sauce or serve them with a spicy dip for even more heat!

During the summer months, I grow way too many jalapeno peppers but I can’t seem to help myself. Every year I promise myself that I’ll plant less of them, but I think the reverse has happened, because this past summer I harvested more jalapenos than ever before. Needless to say, I’m always trying to come up with recipes to use them up and a really great way to use them is by making these Smashed Jalapeno Potatoes!

I was never a fan of spicy food, but over the years I have been slowly increasing the amount of heat I add to my food.  I have conquered dried red chili flakes, so much so that I basically use up a jar of them in about a month. And, I’m the only one in the house who will eat them! The same can be said for jalapenos.

Whenever I use to use jalapenos in a recipe, I would always cut back on the suggested amount because I used to have such a fear of them burning my tongue and my insides.  But, over the years, my spice/heat tolerance has increased. There’s a common saying that not much in life is certain. Well, the one thing in my life that is most definitely certain is my love of jalapenos. How many times do I think to myself that I missed out on so many delicious recipes, because of my fear to try spicy or hot food!? I’ve long gotten over that fear and delicious smashed potatoes like these are my reward!

PREPPING THE JALAPENOS

To properly prepare the jalapenos, these are the steps you should take. First and foremost, like in the case of all produce, you should wash the jalapenos. Once washed, trim the tail end and the stem; you can discard those. Next, cut the jalapenos in half lengthwise.

Next, you have a choice. You can remove the seeds or leave them in. I used to painstakingly remove every single seed, but now I like to leave them in for heat. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. If you plan to remove the seeds, scrape them and the membrane out with a spoon. You can dice the remaining jalapeno.

Be careful what you touch with your hands.  If you happen to touch your eyes after chopping jalapenos, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

• Baby Potatoes – I love using these potatoes. They cook up quickly and I like to leave the skin on.
• Butter – Use salted butter if you have it.
• Salt and Ground Black Pepper
• Garlic Powder
• Onion Powder
• Shredded Cheddar Cheese
• Parmesan Cheese
• Jalapenos – I’m using fresh here, but you can also use Canned Pickled Jalapenos. The flavour will change just slightly, but still delicious!
• Non-stick Cooking Spray

HOW TO MAKE SMASHED JALAPENO POTATOES

Boil the potatoes in salted water until just fork tender – about 15-20 minutes. Drain and spread them out onto a cooling rack to cool for 5 minutes. In the meantime, preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil and generously coat with non-stick cooking spray.

Transfer the slightly cooled potatoes to the baking sheet and use the bottom of a sturdy drinking glass to smash them to about 1/4 inch thickness. Set them aside for 5 minutes. While the smashed potatoes rest, melt the butter and whisk in the ground black pepper, salt, garlic powder and onion powder. Use a pastry brush to brush the tops of each smashed potato with the butter mixture.

Bake the potatoes for 20 minutes. Flip the potatoes over and bake for another 20 minutes. While the potatoes bake, combine the shredded cheese, parmesan cheese, and chopped jalapenos. Top the potatoes with the jalapeno and cheese mixture. Bake for 5 minutes more or until the cheese is melted. Plate and serve with your favourite dip.

LET’S TALK POTATOES!

Baby potatoes are almost 100% the only type of potatoes we buy in our home.  They offer me more versatility. They cook a lot faster; the skin can be left on; and when cooked, the skin doesn’t become tough or ugly – for lack of a better word. And, probably just as important as those things, is the fact that they come in small two-pound bags, which is more than enough for us, and they don’t take up a lot of room like most bags of regular-sized potatoes which usually come in five-pound bags.

You can use regular potatoes for this recipe; just be aware of the fact that larger potatoes will take longer to cook through. Fingerling potatoes are another great option as well.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!