Tex Mex Smashed Potatoes

Tex Mex Smashed Potatoes


For the potatoes:
  • 6 medium potatoes
  • 2 TBS olive oil
  • 1 TBS taco seasoning
  • 85g grated cheddar cheese (3/4 cup)
To serve:
  • 125g thick plain yogurt (1/2 cup)
  • 1 TBS taco seasoning
  • finely chopped spring onions


  1. Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with some aluminium foil.
  2. Whisk together the yogurt and taco seasoning.  Refrigerate until needed.
  3. Place the potatoes into a saucepan and cover with lightly salted water.  Bring to the boil and boil for 20 to 25 minutes until fork tender. (A knife tip should insert into one easily.)  Carefully drain and then place onto the baking sheet, leaving plenty of space in between.
  4. Using a flat potato masher or the bottom of a glass, gently smash each one down until slightly flattened.
  5. Whisk together the oil and remaining taco seasoning. Brush some of this on top of each potato.  Bake in the preheated oven for 20 to 25 minutes until golden brown with crispy edges.
  6. Remove from the oven and sprinkle with the cheese.  Return to the oven just long enough to melt the cheese.
  7. Serve the potatoes hot with some of the spiced yogurt spooned over top and a sprinkle of spring onions.


Make Your Own Taco Seasoning:
Mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl.  This is enough for one recipe of tacos. Add the seasoning and 120ml of water (1/2 cup) to one pound of ground meat that you have browned well. Simmer for about 5 minutes, or until most of the liquid has been absorbed.

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