Crispy Chipotle Smashed Potatoes With Smoky Chile Butter

Quick Recipe Version (TL;DR)

• Yield: 4 servings (side dish)
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 lb (900 g) small yellow or red potatoes
• 6 Tbsp (85 g) unsalted butter
• 1 Tbsp olive oil or neutral oil
• 2 chipotle peppers in adobo, minced + 1 tsp adobo sauce
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1½ tsp smoked paprika
• 1–1¼ tsp fine salt (plus more for boiling water)
• ½ tsp black pepper
• Zest of 1 lime + 2 Tbsp lime juice
• 1 tsp honey or brown sugar (optional)
• Chopped cilantro, green onion, and crumbled cotija (optional garnish)

Do This

• 1. Heat oven to 450°F (230°C). Line a large baking sheet with parchment or lightly oil it.
• 2. Boil whole potatoes in well-salted water until just fork-tender, 15–20 minutes. Drain and let steam dry 5 minutes.
• 3. Melt butter with oil, chipotle, adobo sauce, garlic, cumin, smoked paprika, salt, pepper, lime zest, lime juice, and honey/sugar.
• 4. Arrange potatoes on sheet, spacing apart. Gently smash each to about ½ inch (1.25 cm) thick with a glass or potato masher.
• 5. Brush or spoon half the chipotle butter over the tops of the potatoes.
• 6. Roast 20–25 minutes, flipping once and brushing with remaining butter, until deeply crisp and browned on the edges.
• 7. Sprinkle with extra salt to taste, garnish with cilantro/green onion and cotija if using, and serve hot with lime wedges.

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Why You’ll Love This Recipe

• Incredible texture contrast: shatteringly crisp edges with soft, fluffy centers.
• Big, bold flavor from smoky chipotle, garlic, lime, and warm spices.
• Simple pantry ingredients, but impressive enough for guests or holidays.
• Easy to customize from mild to fiery, and great with grilled meats or as a party appetizer.

Grocery List

• Produce: Small yellow or red potatoes, garlic, lime, fresh cilantro, green onions (optional)
• Dairy: Unsalted butter, cotija or feta cheese (optional)
• Pantry: Chipotle peppers in adobo sauce, olive or neutral oil, smoked paprika, ground cumin, honey or brown sugar, salt, black pepper

Full Ingredients

For the Potatoes

• 2 lb (900 g) small yellow or red potatoes (baby potatoes or small Yukon Gold work best)
• 2 tsp fine sea salt (for the boiling water)

Smoky Chipotle Butter

• 6 Tbsp (85 g) unsalted butter
• 1 Tbsp olive oil or neutral high-heat oil (helps prevent the butter from burning)
• 2 chipotle peppers in adobo, very finely minced (about 2 Tbsp)
• 1–2 tsp adobo sauce from the can (start with 1 tsp, add more for extra heat)
• 3 garlic cloves, minced or grated
• 1½ tsp smoked paprika
• 1 tsp ground cumin
• 1–1¼ tsp fine sea salt (to taste)
• ½ tsp freshly ground black pepper
• Zest of 1 lime (about 1 tsp packed)
• 2 Tbsp fresh lime juice
• 1 tsp honey or light brown sugar (optional, balances the heat and smoke)

For Serving (Optional but Recommended)

• 2–3 Tbsp chopped fresh cilantro
• 2–3 Tbsp thinly sliced green onions
• ¼ cup (30 g) crumbled cotija or feta cheese
• Lime wedges for squeezing at the table

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 450°F (230°C). A hot oven is key to getting ultra-crisp edges on the potatoes.

Line a large, heavy baking sheet with parchment paper, or lightly coat it with oil if you prefer to roast directly on the pan. Choose a sheet large enough so the potatoes can sit in a single layer with a little space between them; crowding will make them steam instead of crisp.

Step 2: Boil the Potatoes Until Just Tender

Rinse the potatoes and scrub off any dirt; leave the skins on. Place them in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 2 tsp salt to the water.

Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15–20 minutes, depending on potato size, until a fork slides in with some resistance but does not cause the potato to split apart. You want them just tender, not falling apart, so they will smash nicely without turning to mush.

Drain well in a colander, then let the potatoes sit for 5 minutes to steam dry. A bit of surface dryness helps them crisp better in the oven.

Step 3: Make the Smoky Chipotle Butter

While the potatoes are drying, prepare the flavored butter. In a small saucepan or microwave-safe bowl, combine the 6 Tbsp butter and 1 Tbsp oil. Melt over low heat or in short microwave bursts until just liquefied.

Stir in the minced chipotle peppers, adobo sauce, garlic, smoked paprika, cumin, salt, black pepper, lime zest, lime juice, and honey or brown sugar if using. Taste a small drop (it will be intense) and adjust salt, lime, or adobo to your liking. Set aside; it will thicken slightly as it cools, which helps it cling to the potatoes.

Step 4: Smash the Potatoes

Transfer the drained, still-warm potatoes to the prepared baking sheet, spacing them out evenly. Using the flat bottom of a sturdy drinking glass, a potato masher, or a metal measuring cup, gently press down on each potato until it is about ½ inch (1.25 cm) thick. Twist slightly as you press if needed to create more craggy edges; those rough edges turn extra crisp in the oven.

Try not to press so hard that the potatoes break into pieces. If one does, just tuck the loose bits close so they crisp instead of burning.

Step 5: Coat with Chipotle Butter

Give the chipotle butter a stir, then spoon or brush about half of it evenly over the tops of the smashed potatoes. Make sure to get some of the garlic and chipotle solids on each potato for maximum flavor.

If any butter pools on the pan, you can gently tilt and brush it back on top of the potatoes. They should be generously coated but not swimming.

Step 6: Roast Until Deeply Crisp

Place the tray on the middle rack of the oven and roast for 10–12 minutes. Carefully remove the pan and use a thin spatula to flip each potato. They may stick slightly at first; slide the spatula under the browned bits so you keep all that crispy goodness attached.

Brush or spoon the remaining chipotle butter over the now-exposed tops of the potatoes. Return to the oven and roast for another 10–15 minutes, or until the edges are deeply golden brown and crisp and the centers are very tender. Total roasting time will be around 20–25 minutes.

Step 7: Finish and Serve

Remove the tray from the oven. While the potatoes are still hot, taste one and sprinkle a little extra salt over the batch if needed. Scatter with chopped cilantro, green onions, and crumbled cotija or feta, if using.

Transfer to a warm serving platter or bring the baking sheet straight to the table for a rustic presentation. Serve immediately with lime wedges for squeezing over the top. These are best enjoyed hot, when the outer edges are at peak crispness and the centers are pillowy and soft.

Pro Tips

• Choose the right potatoes: Small yellow or red potatoes hold their shape and give a creamy interior. Avoid very large potatoes, which can be harder to cook evenly for smashing.
• Do not overcook before smashing: If the potatoes are too soft when you boil them, they will fall apart when pressed. Aim for just-tender, with a bit of resistance.
• Let them steam dry: The 5 minutes of rest after draining is important. Extra surface moisture turns to steam in the oven and fights against crisping.
• Craggy edges are your friend: When you smash, create rough, uneven surfaces. More edges mean more crunch and more surface area for the chipotle butter to cling to.
• Adjust heat to taste: Use 1 pepper and less adobo sauce for mild heat, or 3 peppers and extra adobo for a serious kick.

Variations

• Cheesy Chipotle Smashed Potatoes: During the last 5 minutes of roasting, sprinkle the potatoes with ½–1 cup shredded sharp cheddar or pepper jack. Return to the oven until the cheese melts and bubbles.
• Herby Garlic-Lime Version: Skip the chipotle and adobo. Double the garlic, add 1 tsp dried oregano, and finish with lots of fresh cilantro and green onions. Great if you want the crisp texture without the smoke and spice.
• Grill-Finished Potatoes: Parboil and smash as directed, brush with the chipotle butter, then finish on a hot grill over medium-high heat for 3–4 minutes per side until charred and crisp.

Storage & Make-Ahead

These potatoes are at their absolute best straight from the oven, but they can be stored and reheated successfully.

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat on a baking sheet at 425°F (220°C) for 10–15 minutes, flipping once, until hot and re-crisped. A light drizzle of oil before reheating helps restore crunch.

Freeze (par-cooked): For a head start, boil and smash the potatoes, let them cool, then freeze them in a single layer on a tray. Once solid, transfer to a freezer bag for up to 2 months. Roast from frozen at 450°F (230°C), tossing with the chipotle butter on the tray, adding a few extra minutes to the roasting time.

Make-ahead butter: The chipotle butter can be made up to 5 days in advance and refrigerated, or frozen for up to 1 month. Gently rewarm until pourable before using.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional cheese garnish):

Calories: ~360 kcal; Carbohydrates: ~38 g; Protein: ~5 g; Fat: ~20 g; Saturated Fat: ~10 g; Fiber: ~4 g; Sodium: ~550 mg. Actual values will vary based on ingredient brands, exact portion sizes, and garnishes used.