Crispy Smashed Potato Nachos
Boiled baby potatoes smashed flat and roasted until the ragged edges turn properly crisp, swapping out corn chips for a base that actually holds up under all the toppings.
Two melted cheeses, salsa, smashed avocado and all the classic nacho toppings go on right at the end, once the base is properly crisp.
Best eaten straight off the tray while it’s still hot, this one doesn’t sit around and wait for you.
Crispy Smashed Potato Nachos
SMASHED POTATO NACHOS · POTATO · SHARING · EASY
A crispier, sturdier base than corn chips
Smashing the potatoes firmly enough to create rough, jagged edges is what gives you that crunch, those uneven bits catch and crisp first in the oven.
Giving them space on the tray instead of crowding them stops steam from building up between each potato, which is what keeps the edges properly crisp instead of soft.
A sturdy potato base means this actually holds up under a full load of toppings, salsa, avocado, sour cream and all, without going soggy the way corn chips would.
Crispy Smashed Potato Nachos
Ingredients
Smashed Potatoes
- 800 g Baby Potatoes
- 30 ml Olive Oil
- 6 g Smoked Paprika
- 4 g Garlic Powder
- Salt & Pepper
Nacho Topping
- 120 g Mozzarella Cheese Grated
- 100 g Cheddar Cheese Grated
- 100 g Salsa of Choice
- 2 Avocados Smashed
- ½ Lime Juiced
- Sour Cream
- Pickled Jalapeños
- Spring Onions (Scallions) Sliced
Extra Toppings
- Coriander (Cilantro)
- Pickled Onions
- Hot Sauce
Method
Boil The Potatoes
- Add the potatoes to a large pot of salted water. Bring to a boil and cook 15–18 minutes, until just fork-tender. Drain well and allow them to steam dry for 2–3 minutes.
Smash
- Preheat oven to 220°C (425°F). Line a large baking tray with parchment. Place potatoes on the tray and, using the base of a glass or jar, press each to about 1 cm (½ inch) thick.
Season & Roast
- In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Drizzle potatoes evenly with olive oil, then sprinkle the mixed seasoning across the tray. Toss gently to coat. Roast for 25–30 minutes, flipping halfway, until crisp and golden on both sides.
Add Cheese
- Remove the tray and scatter the mozzarella and cheddar evenly. Return to the oven for 5–7 minutes, until cheese is melted and bubbling.
Top & Finish
- Spoon over salsa and smashed avocado. Drizzle with sour cream, scatter pickled jalapeños and spring onions. Optional: coriander, pickled onions, or hot sauce.
Serving & Removing From Tray
- Use a thin metal spatula or fish slice to lift portions without breaking them. Serve directly on the tray for casual sharing, or transfer carefully to a platter. Best eaten straight away while hot and crisp.
Why do the potatoes need to steam dry before smashing?⌄
Any leftover surface moisture will steam instead of crisp once the potatoes hit the hot oven. A couple of minutes of steam drying makes a real difference.
Can I prep any part of this ahead of time?⌄
Yes, roast and cheese the potato base only, then store it plain in the fridge for up to 2 days. Reheat in a hot oven or air fryer to re-crisp, then add the fresh toppings just before serving.
Can I use a different potato instead of baby potatoes?⌄
Baby potatoes work best since they're already bite-sized and hold their shape well when smashed. Larger potatoes cut into similar-sized chunks can work too, just adjust the boiling time.
What's the best way to add protein to this?⌄
Shredded seasoned chicken or beef mince scattered on with the cheese works well, or black beans if you want to keep it vegetarian.
