Serves 6
50 min
Roasted Smashed Potatoes with Poblanos and Queso Fresco
Recipe GLPR7495da1a3e2596
Crispy-skinned roasted baby potatoes are flattened and topped with sautéed poblano peppers, caramelized onions, and garlic, then finished with melted queso fresco for a flavorful vegetarian side dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 lbs. baby red and white potatoes
2 tablespoons olive oil, divided
1 small onion, peeled and chopped
2 medium poblano peppers, seeded and chopped
1 clove garlic, minced
1 cup crumbled queso fresco
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 450°F.
Spread the baby potatoes on a large rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly, then season generously with salt and pepper. Roast in the preheated oven for 30 minutes, until the skins are golden and crispy and the flesh is fork-tender.
While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the chopped onion and poblano peppers to the skillet and sauté for 3 to 4 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic and season with salt and pepper to taste. Continue to sauté for another 3 to 4 minutes until the peppers are completely soft and the garlic is fragrant.
Once the potatoes are tender, carefully remove the baking sheet from the oven. Using a flat metal spatula, press down on each potato to flatten it to about 1/3 to 1/2 inch thick.
Spoon the sautéed poblano mixture evenly over the top of each smashed potato, then sprinkle the crumbled queso fresco over all.
Return the baking sheet to the oven and bake for 5 to 10 minutes, until the cheese begins to toast and brown lightly.
Remove from the oven and serve warm as a side dish.
