Southwest Smashed Potatoes
Serves: 6-8
These easy-to-make baked Southwest Smashed Potatoes are topped with roasted onions, peppers and garlic. Top with melted cheese and fresh herbs for a delicious side dish.
  • 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
  1. Preheat oven to 450 degrees. Line an extra large baking sheet with foil, set aside.
  2. Place vegetables on baking sheet, drizzle with bacon fat or oil. Toss to coat. Potatoes should be cut side down.
  3. Roast 25-30 minutes until potatoes are fork tender.
  4. Remove from oven. Turn potatoes cut side up on baking sheet, gently smash with a fork.
  5. Squeeze garlic from bulb. Roughly chop with onions and peppers.
  6. Evenly top potatoes with pepper mix.
  7. Top with cheese, return to oven and cook 3-5 minutes until cheese melts.
  8. Garnish with parsley, serve hot.
Recipe by Thyme for Cocktails at