Crispy Smashed Potatoes with Avocado and Salsa

Golden, crackling baby potatoes get smashed flat and fried in olive oil until every edge is crispy and the insides stay tender. Top them with creamy mashed avocado, bright fresh salsa, and a handful of cilantro. Salt and pepper tie it all together. It's crunchy, fresh, and satisfying without being heavy.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
35 minutes
Total time
50 minutes

Ingredients

  • 1½ lb baby potatoes, washed
  • 1 tbsp kosher salt (for boiling water)
  • ¼ cup extra-virgin olive oil (divided)
  • ½ tsp kosher salt (for seasoning potatoes)
  • ¼ tsp black pepper, freshly ground
  • 2 medium ripe avocados
  • 1 medium lime, juiced (about 2 tbsp (30 ml))
  • ¼ tsp kosher salt (for mashed avocado)
  • 2 medium Roma tomatoes, diced small
  • ¼ small red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional, for heat)
  • ¼ cup fresh cilantro, chopped (plus extra for garnish)
  • ½ medium lime, juiced (about 1 tbsp (15 ml), for salsa)
  • ¼ tsp kosher salt (for salsa)

Instructions

  1. Fill a large pot with cold water, add 1 tbsp kosher salt, and bring to a boil over high heat.
  2. Add 1½ lb baby potatoes, washed to the boiling water and cook until tender when pierced with a fork, about 15 minutes.
  3. While the potatoes boil, dice 2 medium Roma tomatoes small and set aside in a small bowl.
  4. Finely dice ¼ small red onion and add it to the bowl with the tomatoes.
  5. Seed and mince 1 small jalapeño (if using for heat) and add it to the bowl.
  6. Chop ¼ cup fresh cilantro and add it to the salsa bowl.
  7. Juice ½ medium lime (about 1 tbsp or 15 ml) into the salsa bowl, then add ¼ tsp kosher salt and stir everything together. Set the salsa aside.
  8. When the potatoes are tender, drain them in a colander and let them steam-dry for 2 minutes.
  9. Transfer the drained potatoes to a clean surface or cutting board. Using a flat-bottomed glass or measuring cup, gently press down on each potato until it flattens to about ½ inch thick. Some edges will crack and that's what you want.
  10. Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 3 tbsp extra-virgin olive oil (from the ¼ cup total).
  11. Once the oil shimmers, carefully lay the smashed potatoes in the pan in a single layer, working in batches if needed. Sprinkle the tops with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.
  12. Fry the potatoes without moving them until the bottoms are deep golden brown and crispy, about 5 to 6 minutes. The edges should look lacy and smell nutty.
  13. Flip each potato carefully with a spatula and fry the second side until equally crisp and golden, another 4 to 5 minutes.
  14. While the second side fries, halve 2 medium ripe avocados, remove the pits, and scoop the flesh into a small bowl.
  15. Juice 1 medium lime (about 2 tbsp or 30 ml) over the avocado, add ¼ tsp kosher salt, and mash with a fork until smooth or as chunky as you like.
  16. Transfer the crispy potatoes to a serving platter. Drizzle them with the remaining 1 tbsp extra-virgin olive oil.
  17. Dollop the mashed avocado over each potato, then spoon the fresh salsa on top. Scatter extra fresh cilantro over everything and serve immediately.