Smashed Jalapeno Potatoes

Course: Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 358kcal

Author: Lord Byron's Kitchen

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!

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Ingredients

2 pounds baby potatoes
1/4 cup butter, melted
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheddar cheese
1/4 cup parmesan cheese
1/4 cup fresh jalapenos, finely chopped
non-stick cooking spray

Instructions

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.

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