Easy Mexican Smashed Potatoes
These Mexican street corn smashed potatoes are crispy, creamy, tangy, and topped with fire roasted corn, jalapeño, cotija, cilantro, lime, and chili lime seasoning. They make a fun summer side dish for cookouts, BBQs, taco night, or parties!
Ingredients
For the potatoes:
- 1 lb petite potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chili lime seasoning plus more for topping
For the street corn topping:
- 1 ½ cups frozen fire roasted corn
- 1 jalapeño finely diced
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chopped cilantro plus more for topping
- 1 tablespoon fresh lime juice plus more for serving
- 1 teaspoon chili lime seasoning
- ¼ cup crumbled cotija cheese
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the petite potatoes to a large pot and cover them with water by about 1 inch. Bring the water to a boil, then cook the potatoes for 15- 20 minutes, or until they are fork-tender.
- Drain the potatoes well, then let them sit for a few minutes so the extra moisture can steam off.
- Place the potatoes on the prepared baking sheet. Drizzle them with olive oil, then gently smash each one with the bottom of a glass, measuring cup, or potato masher.
- Season the smashed potatoes with salt, pepper, and a little chili lime seasoning.
- Roast the potatoes for 15 to 20 minutes, flipping halfway if desired, until the edges are golden and crispy.
- While the potatoes roast, add the fire roasted corn and jalapeño to a small skillet over medium heat and cook for 3 to 5 minutes, stirring occasionally, until warmed through and lightly softened.
- Transfer the warm corn and jalapeño to a bowl, then stir in the Greek yogurt, mayo, cilantro, lime juice, and chili lime seasoning.
- Spoon the street corn topping over the crispy smashed potatoes, then finish with cotija, cilantro, and extra lime juice.
Notes
- Cooking time may vary depending on the size of your potatoes, so check them with a fork and cook until they are tender before smashing.
- For the crispiest potatoes, let them steam dry after boiling and avoid crowding the sheet pan.
- Store leftover potatoes and topping separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the potatoes in the oven at 400°F or in the air fryer at 375°F until warm and crispy.
Nutrition
Calories: 196kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 8mgSodium: 305mgPotassium: 474mgFiber: 3gSugar: 1gVitamin A: 233IUVitamin C: 21mgCalcium: 53mgIron: 1mg
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