These easy-to-make baked Southwest Smashed Potatoes are topped with onions, peppers and garlic roasted in bacon fat. Top with melted cheese and fresh herbs for a delicious side dish.
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Southwest Smashed Potatoes
Everyone is in holiday prep mode and my Southwest Smashed Potatoes are the perfect side dish, especially with a slice of Spicy Beef Tenderloin.Southwest Smashed Potatoes #spicy #roasted #sidedish Click To Tweet
We tend to like a mix of classic and non-traditional holiday dishes. Or classic dishes with a traditional twist? Either way stretchy pants are definitely needed!
My favorite part of this recipe is you only need 1 sheet pan to make them. Most smashed potato recipes says to boil the potatoes first, which is way to much effort in my opinion.
This recipe has you roasting everything together in bacon fat first.
Yes, bacon fat!
- 2-3 pounds small red potatoes, cut in half
- 1 small red bell pepper, cut into quarters
- 1 small green bell pepper, cut into quarters
- 1 small onion, cut into quarters
- 1 head garlic, top cut off
- ¼ cup bacon fat (substitute extra virgin olive oil)
- ½ cup grated Monterey Jack cheese
- Fresh chopped parsley for garnish
- Preheat oven to 450 degrees. Line an extra large baking sheet with foil, set aside.
- Place vegetables on baking sheet, drizzle with bacon fat or oil. Toss to coat. Potatoes should be cut side down.
- Roast 25-30 minutes until potatoes are fork tender.
- Remove from oven. Turn potatoes cut side up on baking sheet, gently smash with a fork.
- Squeeze garlic from bulb. Roughly chop with onions and peppers.
- Evenly top potatoes with pepper mix.
- Top with cheese, return to oven and cook 3-5 minutes until cheese melts.
- Garnish with parsley, serve hot.