If you’ve never crashed potatoes before, hold on to your hats! These guacamole crashed potatoes are everything and this vegan and gluten-free appetizer will be an instant favorite for everyone!
A couple of years ago, Kyle and I took a foray into veganism. It was a fantastic time of eating super healthy and it forced us to be really creative in what we were cooking. When eating this way, it’s really easy to fall in a major salad rut and that’s just completely boring to me.
So these guacamole crashed potatoes were one of the recipes we made when we were in need of a fun snack. Some kind of nachos or a hot cheese dip are what we would normally turn to when we’re craving shameful appetizer-ish food but obviously, cheese doesn’t work with the vegan way.
And because Kyle is allergic to nuts, including cashews, making cashew-based fake cheese sauce wasn’t an option for us. So we skipped the cheese and sour cream – insert the “eyeroll” emoji here – and completely fell for this guac version.
How to Make Crashed Potatoes
If you’ve never had a crashed potato, you’re in for a delightful surprise! You’ll boil a bunch of mini potatoes – we had buttery mini Yukons in the pantry – smash them down on a baking sheet, bake until crispy, and top with guacamole.
They’re simple to make and are completely versatile (think potato skins) so if you want to make a “loaded” version, melt some shredded cheese under the broiler and add some sour cream and maybe bacon (!!) along with the gauc – I know for sure they would be amazing.
We just about battled forks over the last of these potatoes so do yourself a favor and plan for a bunch extra for your crowd!
- 1 lb mini potatoes
- Olive oil
- Kosher salt and freshly ground black pepper
- Guacamole of your choice or recipe below
- 2 scallions, sliced thinly
- Small handful cilantro, chopped
- 1 ripe (soft) avocado
- Juice of 1 lime
- 1 small jalapeno, seeded and finely chopped
- 3 tbsp chopped cilantro
- Kosher salt
- Preheat oven to 425° F. Wash the potatoes and cover them by 1 inch with cold water in a large stock pot. Cover and bring to a boil. Once boiling, remove the cover and cook for about 10 minutes, until the potatoes are just fork-tender. Drain and allow the potatoes to cool for 5 minutes.
- Drizzle some olive over a large baking sheet and toss the still-hot potatoes around in the olive oil to coat them lightly. Using a sturdy flat spatula (preferably stainless steel), press the potatoes straight down with your hand pushing on the flat part of the spatula so that you crash the potatoes to about a ¼-inch thickness. Drizzle the potatoes with a little extra oil, then sprinkle with salt and pepper.
- Bake for 10-15 minutes, until the edges of the potatoes are crispy and tops start to brown.
- Meanwhile, if you're making your own guacamole, start this now. Slice the avocado open lengthwise, remove the pit, and scoop the flesh out of the skin and into a small bowl. Mash the avocado lightly (or until smooth if you prefer it smooth) with a fork. Stir in the lime juice, jalapeno, cilantro, and salt to taste (I usually add about 1 teaspoon).
- When the potatoes are finished baking, top them each with a dollop of guacamole and a sprinkle of scallions and cilantro. Serve while still warm.
Smells Like Home original
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