Jalapeño Popper Smashed Potatoes – Crispy, Cheesy, And Slightly Spicy

 Jalapeño Popper Smashed Potatoes are the perfect blend of crispy, cheesy, and spicy flavors. Made with baby red potatoes that are smashed and baked until golden brown, these potatoes are topped with diced jalapeños and melted sharp cheddar cheese. The crunchy texture of the potatoes pairs perfectly with the rich, cheesy topping, while the jalapeños add a spicy kick. Serve these smashed potatoes with a homemade jalapeño ranch dip for an extra burst of flavor. Whether you’re making these for a party appetizer or a flavorful side dish, they’re sure to be a hit!

Jalapeño Popper Smashed Potatoes are a fun and flavorful twist on traditional smashed potatoes, combining crispy potatoes with the bold flavors of jalapeño poppers. This dish is perfect as a side or appetizer, with the rich creaminess of melted cheddar cheese and the zesty kick of fresh jalapeños.

Let’s explore the ingredients that make this dish so irresistible.

INGREDIENTS

• Baby Red Potatoes: Small, tender potatoes are perfect for smashing and roasting. Their size allows them to become crispy on the outside while staying soft inside.
• Unsalted Butter: Brushing the potatoes with melted butter ensures a rich flavor and crispy texture when baked.
• Garlic Powder and Black Pepper: These seasonings add depth to the potatoes, giving them a savory and slightly peppery flavor.
• Jalapeños: Finely diced fresh jalapeños provide a spicy kick. You can adjust the heat by using more or fewer jalapeños, or by leaving the seeds in for extra spice.
• Sharp Cheddar Cheese: Shredded cheddar melts over the top of the crispy potatoes, adding a rich, tangy flavor that complements the heat of the jalapeños.

For the dip, sour cream mixed with ranch seasoning and jalapeño powder adds a creamy, cooling contrast to the spicy, cheesy potatoes.

INSTRUCTIONS

Step 1:

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. This will help the potatoes crisp up without sticking to the pan.

Step 2:

Wash and boil the baby red potatoes in salted water for 15-20 minutes, or until they are easily pierced with a fork. Drain the potatoes and allow them to air dry for about 5 minutes.

Step 3:

Place the boiled potatoes on the prepared baking sheet. Use a potato masher or the bottom of a sturdy glass to smash each potato to about ¼-inch thick. This creates a crispy surface for the potatoes when baked. Let the smashed potatoes air dry for an additional 5 minutes.

Step 4:

Brush the potatoes with melted butter, then season them with salt, garlic powder, and black pepper. Bake the potatoes for 20 minutes, then carefully flip them over and bake for an additional 20 minutes until they are golden and crispy on both sides.

Step 5:

Remove the smashed potatoes from the oven and evenly distribute the finely diced jalapeños over the top. Sprinkle shredded cheddar cheese on each potato, then return the baking sheet to the oven and bake for another 3-5 minutes, or until the cheese has melted.

Step 6:

While the potatoes are baking, prepare the dip by combining sour cream, dry ranch seasoning, and jalapeño powder in a small bowl. Stir until well combined.

Step 7:

Serve the crispy Jalapeño Popper Smashed Potatoes hot, with the jalapeño ranch dip on the side. Enjoy!

Serving and Storage Tips

• Serving: Jalapeño Popper Smashed Potatoes are best served hot and fresh out of the oven. They make a perfect side dish for grilled meats, or they can be enjoyed as an appetizer on their own. Serve them with the creamy jalapeño ranch dip to balance out the spice from the jalapeños and the richness of the melted cheese.
• Storage: Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes until they are warmed through and crispy again.
• Freezing: While it's best to enjoy these potatoes fresh, you can freeze them before adding the toppings. Simply smash the boiled potatoes and bake them as directed, then freeze them in a single layer on a baking sheet. When ready to serve, thaw and reheat in the oven, then top with jalapeños and cheese.

Helpful Notes

• Adjusting the Spice: If you prefer a milder version, you can reduce the amount of jalapeños or remove all the seeds. For extra heat, keep the seeds or add an additional jalapeño to the topping.
• Cheese Options: While sharp cheddar adds a bold flavor, you can also try other cheeses like pepper jack for a spicier kick or mozzarella for a milder, creamier topping.
• Make-Ahead Option: You can boil and smash the potatoes ahead of time, then refrigerate them until you’re ready to bake. This makes it easier to prepare the dish when you’re hosting guests or cooking multiple dishes at once.

Tips from well-known chefs

• Chef Kelly suggests drizzling a little hot sauce over the finished potatoes for an extra punch of flavor and spice.
• Chef Juan recommends adding crumbled bacon on top of the cheese for an additional savory and crispy element.
• Chef Emma advises serving the potatoes with a squeeze of fresh lime juice for a refreshing contrast to the richness of the cheese and butter.