Roasted Smashed Potatoes with Poblanos and Queso Fresco

Name: Roasted Smashed Potatoes with Poblanos and Queso Fresco
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
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

Recipe GLPR7495da1a3e2596

Mexican

Side Dish

50 min

290 cal

Servings: 6

Oven

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are reliably stocked at Harris Teeter, Food Lion, and Kroger in Charlotte; queso fresco is now standard at most chains, not a special trip. The cost per serving runs around $1.50-$1.75, driven mainly by the potatoes and cheese, making this economical for a starch-and-vegetable side. The stated 50 minutes is honest for roasting and hand-smashing, though active prep (peeling, dicing) adds 15 minutes to actual cook time if starting from whole potatoes. This is a solid side dish for families, reheats decently in the oven or microwave, and the poblano brings a regional resonance that works well in North Carolina kitchens alongside grilled meats or Tex-Mex mains.