Go Back
Taco Spiced Crispy Smashed potatoes 3

Taco Spiced Crispy Smashed Potatoes



  1. Bring potatoes to a boil in a large pot of salted water. Cook until just tender. Do not over cook. Drain. Leave in colander 10 minutes to cool and dry off a bit. If you are making the day before you want to serve then then you can stop right here and place the potatoes in the fridge until you are ready to continue. 

  2. Heat your oven to 400 degrees Fahrenheit. Oil a cookie metal sheet pan. In a small bowl stir together taco seasoning, brown sugar and 2 tbsp olive oil.

  3. . Place each potato on the greased cookie sheet and give it a quick mash with the heel of your hand until it is about 1/2 inch thick. Alternately you can use a can of beans for the smashing if you are all fancy like. Now brush the potatoes with the spice/oil mixture. 

  4. Bake for 30 minutes or until a deep golden brown and remove from oven.