Crispy Smashed Potato Tacos / Tostadas. Crispy Ontario-grown yellow-fleshed potatoes are smashed, spiced, and topped with melted cheese, pulled chicken, fresh guacamole, Pico de Gallo, pickled onions, and a sprinkle of cilantro — every bite bursting with goodness!
These bite-sized flavour bombs are perfect for taco night, game day, or anytime you’re craving something bold and delicious. Think of them as the best parts of a crispy taco (or tostada) and a loaded potato combined!
We are bringing bold flavours to your table for the whole family with our latest creation in partnership with Ontario Potatoes. All opinions expressed in this post are our own.
Ontario potatoes are available year-round, making them a nutritious, delicious, and economical choice for your next meal. When shopping, look for the local Ontario producer/packer listed on the bag to support our hardworking local farmers. From comfort food to gourmet dishes, the versatility of Ontario potatoes is endless — and they’re always grown with care, right here in our communities. Learn more about Ontario Potatoes at www.OntarioPotatoes.ca
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Ingredients
For the Potatoes
- Yellow-fleshed Ontario potatoes
- Kosher salt
- Olive oil
- Monterey Jack cheese
Spice Blend (Mix & Divide into 2 Bowls)
- Paprika
- Chili powder
- Smoked paprika
- Ground cumin
- Onion powder
- Cayenne
- Oregano
- Salt
- Black pepper
For the Chicken
- Rotisserie chicken breast
- Garlic
- Tomato paste
- Chicken stock
- Lime
Suggested Toppings
- Guacamole (homemade or store-bought)
- Pico de Gallo (homemade or store-bought)
- Marinated red onions
- Cilantro
- Lime wedges
- Hot sauce
- Sour cream
See the recipe card below for quantities.
Instructions
Boil the Potatoes
Place potatoes in a large pot and cover with 1 inch of water (using pre-boiled water from a kettle can speed up the process). Add kosher salt.
Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 16–20 minutes, until fork tender.
Drain the potatoes in a colander then return the cooked potatoes to the hot pot to help any remaining moisture evaporate. Let sit for 5–10 minutes until cool enough to handle.
Smash & Roast the Potatoes
Preheat oven to 450°F.
Brush a sheet pan with 1 tablespoon olive oil.
Place potatoes on the pan and use the bottom of a flat-bottomed bowl or jar (about 4 inches in diameter) to gently smash each potato to about ½ inch thick.
Drizzle with remaining olive oil and sprinkle with the spice blend, flipping to coat both sides.
Roast for 30–40 minutes, or until golden brown and crispy.
In the last 5 minutes of roasting, sprinkle grated cheese over the potatoes and let it melt.
Prepare the Chicken
Heat a large skillet over medium heat. Add the minced garlic, stirring just until fragrant.
Add the remaining spice blend and stir.
Mix in the tomato paste and chicken stock, bringing to a simmer.
Cook for 7–8 minutes until slightly thickened, then stir in the shredded chicken and lime juice.
Assemble the Potato Tacos / Tostadas
Transfer the crispy smashed potatoes to a serving platter. Top each potato with the spiced chicken, guacamole, Pico de Gallo, marinated onions, and cilantro. Serve with lime wedges, hot sauce and sour cream.
Watch how These Crispy Smashed Potato Tacos / Tostadas Were Prepared
Why Use Yellow-Fleshed Potatoes?
Yellow-fleshed potatoes, such as Yukon Gold, have a naturally creamy texture and a slight sweetness that balances the spice blend. They hold their shape well after boiling, making them ideal for smashing and roasting to crispy perfection. If you can’t find yellow potatoes, red potatoes or small Russet potatoes are good alternatives—just note that Russets will be slightly fluffier inside.
Tips for Success
- Crispier Potatoes: Let the boiled potatoes dry completely before smashing to ensure crispier edges.
- Cheese Tip: For extra melty cheese, add a second layer of cheese after assembling the tacos.
- Spice Level: Adjust the cayenne to control heat or swap in a milder cheese.
- Make Ahead: Boil and smash the potatoes in advance, then roast them right before serving for an easy meal prep option.
Other Potato Recipes You May Love
Explore a diverse lineup of potato dishes that take this humble ingredient to exciting new heights. Enjoy the spicy crunch of Crispy Piri Piri Potato Stacks, the hearty, comforting appeal of Bomba Potatoes, the savoury, melty goodness of Parmesan Smashed Potatoes, and a bold, fusion twist with Eggs and Twice-Baked Potatoes featuring zesty kimchi.
Crispy Smashed Potato Tacos / Tostadas
Ingredients
For the Potatoes
- 14 (1 kg) yellow-fleshed Ontario potatoes (each approx. 2”x2”x1.5”)
- ½ tablespoon kosher salt
- 4 tablespoons olive oil divided
- 1 cup Monterey Jack cheese with red hot chili peppers, optional, grated
Spice Blend (Mix & Divide into 2 Bowls)
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon cayenne
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Chicken
- 1 rotisserie chicken breast shredded
- 1 garlic clove minced
- ½ of the spice blend
- 2 tablespoons tomato paste
- 1 cup chicken stock
- Juice of ½ a lime
Suggested Toppings
- Guacamole homemade or store-bought
- Pico de Gallo homemade or store-bought
- Marinated red onion slices marinated in pickle juice
- Fresh cilantro chopped
- Lime wedges
- Hot sauce
- Sour cream
Instructions
Boil the Potatoes
- Place potatoes in a large pot and cover with 1 inch of water (using pre-boiled water from a kettle can speed up the process). Add kosher salt.
- Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 16–20 minutes, until fork tender.
- Drain the potatoes in a colander then return the cooked potatoes to the hot pot to help any remaining moisture evaporate. Let sit for 5–10 minutes until cool enough to handle.
Smash & Roast the Potatoes
- Preheat oven to 450°F.
- Brush a sheet pan with 1 tablespoon olive oil.
- Place potatoes on the pan and use the bottom of a flat-bottomed bowl or jar (about 4 inches in diameter) to gently smash each potato to about ½ inch thick.
- Drizzle with remaining olive oil and sprinkle with the spice blend, flipping to coat both sides.
- Roast for 25-30 minutes, or until golden brown and crispy.
- In the last 5 minutes of roasting, sprinkle grated cheese over the potatoes and let it melt.
Prepare the Chicken
- Heat a large skillet over medium heat. Add the minced garlic, stirring just until fragrant.
- Add the remaining spice blend and stir.
- Mix in the tomato paste and chicken stock, bringing to a simmer.
- Cook for 7–8 minutes until slightly thickened, then stir in the shredded chicken and lime juice.
Assemble & Serve
- Transfer the crispy smashed potatoes to a serving platter.
- Top each potato with the spiced chicken, guacamole, Pico de Gallo, marinated onions, and cilantro.
- Serve with lime wedges, hot sauce and sour cream.
Video
Notes
- Crispier Potatoes: Let the boiled potatoes dry completely before smashing to ensure crispier edges.
- Cheese Tip: For extra melty cheese, add a second layer of cheese after assembling the tacos.
- Spice Level: Adjust the cayenne to control heat or swap in a milder cheese.
- Make Ahead: Boil and smash the potatoes in advance, then roast them right before serving for an easy meal prep option.
Love the tips on the Yukon golds! These are going on our menu this week!
Hi Dina & Bruce,
Thanks so much for your kind words—we’re thrilled you found the Yukon Gold tips useful. We’re excited to hear that these crispy smashed potato tacos/tostadas are making their way onto your menu this week. Please let us know how they turn out!
Have a fantastic weekend!
Elaine & James