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Smashed Mexican Potatoes

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Smashed Mexican Potatoes


1 kg white potatoes
3 tbsp olive oil
5 spring onions, finely chopped
3 garlic cloves, diced
1 cans of lentils, drained and rinsed (this can also be switched for black beans)
1 large red onion, chopped finely
5 tbsp tomato puree
1 can of tomatoes
2 tbsp water
1.5 tbsp smoked paprika
1 tbsp cumin
1/2 tsp mild chilli powder
A pinch salt/pepper

Preheat the oven to 200c.

Pop the potatoes in salted water (cover them) and bring to the boil, simmer or 20-30 mins until fork tender. Prepare a large sheet pan by drizzling with olive oil. Drain the potatoes and while they are still hot, place them on the prepared baking tray. Using a mug or potato masher, gently press down on each potato until smashed. Brush each potato with olive oil. Sprinkle generously with salt and pepper. Bake in oven for 15-20 mins until crispy and brown.

While these are cooking, prepare your spicy mexican lentil mix!

Fry the onions and garlic in olive oil until transparent and softened, around 8 minutes. Add in the lentils, stir through. Add the spices (cumin, paprika, chilli, salt, pepper) and stir. Add the tomato puree and chopped tomatoes. Stir. Add water. Turn heat down low and simmer for 10-15 min until the potatoes are cooked.

Serve the potatoes in a dish. Top each one with a pile of the spicy lentil mix and a scattering of the chopped spring onions.