Crispy Smashed Potato Tostadas with Chicken
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!
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
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.
Tried this recipe?Let us know how it was!