Crispy Potatoes with Avocado Salsa

Name: Crispy Potatoes with Avocado Salsa
Total time: 70 min
Ingredients: 1 1/2 pounds fingerling potatoes; 6 tablespoons olive oil, divided; 3 1/2 teaspoons kosher salt, divided; 1/2 cup chopped yellow onion; 1/3 cup cold water, plus more as needed; 1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped; 3/4 cup chopped fresh cilantro leaves and stems, divided; 2 tablespoons fresh lime juice; 1 small avocado, pitted; 1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid; 2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

5.0

(2)

5 Reviews

Papas are traditionally deep-fried, but roasting smashed potatoes at a high temperature (with plenty of olive oil) yields a similar result with a fraction of the mess. Make the avocado salsa while the potatoes are roasting; it’s the perfect creamy, cooling complement to the salty, crispy potatoes and bright, spicy jalapeños.

By Ray Garcia

Updated on April 1, 2020

Crispy Potatoes with Avocado Salsa Recipe — Photo: Victor Protasio

Active Time:

25 mins

Total Time:

1 hrs 10 mins

Yield:

4

Ingredients

1 1/2 pounds fingerling potatoes
6 tablespoons olive oil, divided
3 1/2 teaspoons kosher salt, divided
1/2 cup chopped yellow onion
1/3 cup cold water, plus more as needed
1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped
3/4 cup chopped fresh cilantro leaves and stems, divided
2 tablespoons fresh lime juice
1 small avocado, pitted
1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid
2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

Directions

Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.
Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.
While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.
Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Make Ahead

Roasted whole potatoes can be chilled up to 3 days.