I can’t wait to share this retake on a classic dish, which has recently gone viral like a wildfire: Jalapeño Popper Smashed Potatoes.
I love the idea of taking a classic dish and giving it a unique, delicious, and nutritious twist.
The solid nutrition comes from it’s healthy blend of ingredients: baby red potatoes provide fiber, potassium, and vitamins C and B6, supporting energy and immune health. Jalapeños contribute vitamin C and capsaicin, which may boost metabolism. Paired with sharp cheddar and sour cream, it’s a balanced dish that satisfies without feeling heavy.
Check out the nutritional value per serving of this dish in this table:
| Nutrient | Amount |
| Calories | 250 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Cholesterol | 40 mg |
| Sodium | 350 mg |
| Total Carbohydrates | 22 g |
| Dietary Fibre | 2 g |
| Sugars | 2 g |
| Proteins | 6 g |
What You’ll Love About This Recipe
- Texture: These potatoes get smashed just right, giving you crispy, golden edges with a soft, fluffy center. Add melted cheddar and a cool sour cream topping, and you’ve got a mix of crunchy and creamy that’s hard to resist.
- Everyone’s Favorite: This dish shines at any table, from casual family dinners to big get-togethers. It’s familiar enough to feel like home but has that spicy edge that keeps folks coming back for more.
- Fits Any Occasion: Pair it with a grilled steak, or let it steal the show in a veggie spread. It’s also a solid pick for meal prep. Reheat and enjoy that same great taste all week long.
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But before making these Jalapeño Popper Smashed Potatoes, make sure you have access to all the ingredients required.
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Ingredients
Baby Red Potatoes or small yukon gold potatoes,(1.5 pounds)
These small spuds are the heart of our recipe. Their thin skins and creamy flesh make them ideal for smashing, offering a natural sweetness that balances the heat. Pick firm, smooth ones for the best texture. Boil them until they are tender.Unsalted Butter (1/2 cup, melted)
Butter brings a rich depth and helps crisp up those smashed edges. I use unsalted to keep the salt in check, letting the other flavors shine. Melt it slowly to preserve its smooth taste.Cheddar Cheese or Mozzarella Cheese (1 cup, shredded)
Cheddar’s bold tang and melty goodness elevate this dish. I shred it fresh for better melting and a stronger taste that holds its own against the spice.Bacon Bits
Some form of meat would taste delicious in this ensemble. Crispy bacon bits are the best option for this recipe.Kosher Salt (1/2 teaspoon)
This salt pulls out the best in every ingredient. Its coarse grains spread evenly, enhancing the potatoes’ natural flavor without stealing the spotlight. A little goes a long way.Garlic Powder (1/2 teaspoon)
Garlic powder adds a gentle, savory note that’s easy to love. It mixes in smoothly, giving a consistent flavor boost without the fuss of fresh cloves. Perfect for this dish.Black Pepper (1/2 teaspoon)
A touch of black pepper lends a subtle warmth and earthiness. Freshly ground is my go-to for that extra punch—it ties the potatoes and jalapeños together nicely.Jalapeño Peppers (2 medium, seeded and finely diced)
These peppers deliver the recipe’s signature zing. Seeding keeps the heat manageable, but dice them fine so every bite gets a piece of that fresh, green flavor.Ranch Sauce
This mix adds a burst of herby, tangy flavor to the sour cream. It’s an easy way to drizzle over complexity without extra work—store-bought works just fine.Chives or Green Onions (Chopped)
Chopped green herbs add a beautiful visual to this dish along with a pop of healthy food content.
Directions
- Preheat your oven to 425°F (220°C). While it warms, wash your baby red potatoes well. I like keeping the skins on to avoid the extra hassle.
- Toss the potatoes into a big pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then simmer for 15-20 minutes until they’re fork-tender. You’ll know they’re ready when a fork slides in easily.
- Drain the potatoes in a colander and let them sit for a few minutes. This cools them just enough so you won’t burn your hands smashing them.
- Line a baking sheet with parchment paper. Spread the potatoes out and use a glass bottom or masher to press each one to about 1/2 inch thick. A little cracking is fine; it adds character.
- Mix the melted butter, kosher salt, garlic powder, and black pepper in a bowl. Brush it over each potato generously. This is what gives them that crispy, tasty edge. Sprinkle the tops with cheese.
- After the cheese, spread bacon bits and the sliced jalapeno peppers on the top of this creation.
- Slide the sheet into the oven and bake for 15-20 minutes. You’re looking for crispy, golden edges. Watch them closely here so they don’t overgrown. Remove from oven when cheese is melted.
- Pull the potatoes out and drizzle the ranch sauce on top. Top it with diced green onions for a healthy visual element.
- Serve them up warm, with that cheese all gooey and perfect. You could sprinkle some chives on top for color as well, but honestly, they’re great as is.
- ADDED CRUNCHINESS: If you like them extra crispy, bake smashed potatoes in preheated oven after brushing with butter and seasoning with salt and pepper. Bake for 10-15 minutes. Then remove and add toppings and bake for an additional 5 minutes until cheese has melted
Variations
Herby Infusion
Add a burst of freshness by mixing in chopped herbs like rosemary or thyme right before baking. These earthy flavors complement the spicy jalapeños and creamy cheese, giving your potatoes a garden-fresh twist that’s simple yet sophisticated. Just toss them in with the oil and seasonings for an easy upgrade.
Spicy Chorizo Kick
Swap out the bacon or chicken for crumbled chorizo to bring a bold, smoky heat to the dish. The spiced sausage adds a punchy depth that pairs perfectly with the jalapeños, turning this into a fiesta-inspired treat. Cook it up separately, then sprinkle it over the smashed potatoes before the final bake.
Loaded Veggie Boost
Go green by topping your potatoes with roasted veggies like bell peppers or zucchini. This variation adds color, texture, and a subtle sweetness that balances the spice. Roast the veggies alongside the potatoes for a one-pan wonder that’s as healthy as it is tasty.
Tips and Tricks
Perfect Smash Technique
Get evenly smashed potatoes by using the bottom of a glass or a potato masher. Just press gently until they’re about half an inch thick. This ensures they crisp up nicely without falling apart, giving you that perfect balance of tender and crunchy in every bite.
Flavorful Oil Hack
Infuse your olive oil with garlic or chili flakes before drizzling it over the potatoes. Warm the oil with your chosen flavor for a few minutes, then strain and use. It’s a quick way to layer in extra taste without much effort.
Quick Cleanup Tip
Line your baking sheet with parchment paper or a silicone mat before smashing and baking. This keeps the cheesy, spicy goodness from sticking, making cleanup a breeze so you can spend more time enjoying your meal than scrubbing pans.
FAQs
Can I make this recipe in an air fryer instead of an oven?
Yes, you can! Cook at 375°F (190°C) for about 15-20 minutes, checking for crispiness. Shake the basket halfway through to ensure even cooking.
What’s a good substitute for jalapeños if I don’t like too much spice?
Try using pickled banana peppers for a milder, tangy flavor. They still give that popper vibe without overwhelming your taste buds.
Can I freeze the smashed potatoes for later?
Yes, freeze them after smashing but before adding toppings. Lay them out on a tray to freeze individually, then transfer to a bag. Bake from frozen, adding extra time as needed.
Jalapeno Popper Smashed Potatoes
Ingredients
- 1.5 pounds baby red potatoes
- 1/2 cup unsalted butter melted
- Baon Bits
- A cup of sharp cheddar cheese shredded
- Half teaspoon kosher salt
- Half teaspoon garlic powder
- Half teaspoon black pepper
- 2 medium jalapeño peppers seeded and finely diced
- Ranch sauce
- Diced green onions or chives optional
Instructions
- Preheat and Prepare: Set your oven to 425°F (220°C). Scrub the baby red potatoes under running water to clean them, leaving the skins intact for extra flavor and nutrition.
- Boil the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt, then bring the water to a boil over medium-high heat. Lower the heat and simmer for 15-20 minutes, or until a fork pierces them easily.
- Drain and Cool Slightly: Pour the potatoes into a colander to drain. Let them sit for a few minutes until they’re cool enough to handle without burning your fingers.
- Smash the Potatoes: Cover a baking sheet with parchment paper for easy cleanup. Arrange the potatoes on the sheet with some space between them. Using the bottom of a glass or a potato masher, gently press each potato until it’s about 1/2 inch thick—don’t worry if they crack, that’s part of the charm.
- Season Generously: In a small bowl, combine the melted butter, kosher salt, garlic powder, and black pepper. Stir well, then brush this mixture over the top of each smashed potato, coating them thoroughly for maximum flavor and crispiness.
- Bake to Perfection: Place the baking sheet in the oven and bake for 20-25 minutes. Check for golden, crispy edges—remove them when they look irresistible.
- After the cheese, spread bacon bits and the sliced jalapeno peppers on the top of this creation.
- Slide the sheet into the oven and bake for 15-20 minutes. You’re looking for crispy, golden edges. Watch them closely here so they don’t overgrown. Remove from oven when cheese is melted.
- Pull the potatoes out and drizzle the ranch sauce on top. Top it with diced green onions for a healthy visual element.
- Serve them up warm, with that cheese all gooey and perfect. You could sprinkle some chives on top for color as well, but honestly, they’re great as is.
- ADDED CRUNCHINESS: If you like them extra crispy: bake smashed potatoes in preheated oven after brushing with butter and seasoning with salt and pepper. Bake for 10-15 minutes. Then remove and add toppings and bake for an additional 5 minutes until cheese has melted
Notes
- Keep the jalapeño seeds in or add more jalapeño powder if you love a fiery bite.
- Boil and smash the potatoes ahead of time, then refrigerate. When ready, season and bake as instructed.
- Try pepper jack for added heat or mozzarella for a milder, stretchy finish.
- Serve alongside grilled steak, roasted veggies, or as a hearty vegetarian centerpiece.
