Crispy Chipotle Roasted Smashed Potatoes

Crispy Chipotle Roasted Smashed Potatoes

"Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks."
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1 h servings 241 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
  2. Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.


Read all reviews 16
  1. 16 Ratings

Most helpful positive review

No chipotle for Hubs' sensitive innards so a good seasoning blend filled in nicely, and I found duck fat a tasty alternative to the corn oil. Watch cooking time carefully, as it will vary accord...

Most helpful critical review

I love hot and spicy but this was just boring.

Most helpful
Most positive
Least positive

No chipotle for Hubs' sensitive innards so a good seasoning blend filled in nicely, and I found duck fat a tasty alternative to the corn oil. Watch cooking time carefully, as it will vary accord...

These were very tasty!! The Mazola corn oil seems to add a richness to this that vegetable oil doesn't. I used ground chipotle powder instead of canned because I had it on hand. I just whisked a...

We loved this, however, I did omit the chipotles. Just used the sea salt and a bit of pepper. Really good. Served with lemon/garlic asparagus and filet mignon recipe from Skinnytaste.

I love these potatoes, I got something similar at a restaurant and have been making these nonstop, the awesome flavor of the Mazola corn oil as opposed to olive and the spice was perfect! I put ...

This is a new favorite dish in my house! The flavor of the crisp Chipotle is out of this world. I recommend that you use medium sized potatoes. I have plenty left over and plan to use them for ...

I loved the flavor of these! They were definitely addicting... I could have eaten them all myself. Thank you for an outstanding recipe!

I had some fingerling potatoes in my fridge that I didn't know what to do with. I saw this recipe and checked for canned chipotles in adobo sauce and bingo! I made this for a spicy breakfast and...

Delicious and full of flavor! These potatoes were a HUGE hit with my family...crispy goodness~YUM!!!!! Thanks for sharing. :)

We loved these! They crisped up beautifully and had a nice spicy, smokey flavor. I will definitely be making these again.