Who doesn’t love crashed potatoes? Now add spicy chorizo and you have my Baja version of patatas bravas, popular in Spain. These are a crispy potato explosion of Baja goodness. Pin these to your Mexican recipes to try. Easy and delicious.
According to ThePioneerWoman the original creator of Crashed Hot Potatoes was Jill Dupleix, a food writer from Australia and after you eat one you too will sing her praises.
For more amazing food writers follow me to Fiesta Friday where Angie hosts the best Fiesta link party this side of the Baja. While you’re at the party checkout the our co-hosts Jhuls and Monika and enjoy their websites.
The potatoes are deliciously crisp and I’ve re-created them by adding chorizo and a creamy salsa reminiscent of patatas bravas, a signature Spanish dish. The patatas bravas is a deep fried potato dish which is served with a creamy spicy tomato sauce. These crispy baked potatoes are lower in fat and served with a simple salsa and mayonnaise drizzle giving them all the flavor of patatas bravas with less fat. I used a generous splash of healthy olive oil.
Chorizo Crashed Potatoes
Crispy baked potatoes seasoned with cilantro, chorizo and topped with creamy salsa. All the flavors of patatas bravas with less fat.
- 8 small yellow or red potatoes
- 4 tablespoons olive oil
- 4 ounces Mexican chorizo
- 1/2 cup finely chopped cilantro, divided
- 1 teaspoon sea salt, or to taste
- 1/2 cup prepared red salsa, or pico de gallo
- 1/4 cup mayonnaise
- 1/2 teaspoon ground black pepper
- Optional: crumbled cojita or feta cheese
- Step 1 Boil potatoes until fork tender, about 25 minutes. Brown chorizo and set aside. Oil a baking sheet with olive oil.
- Step 2 Place boiled potatoes on the baking sheet and mash with a potato masher and twist to make a flattened bumpy “crashed” potato. Brush each potato with remaining olive oil and sprinkle with 1/4 cup of cilantro. Bake at 450 F oven for 15 minutes. Combine salsa and mayonnaise and set aside. Remove from oven and sprinkle with cooked chorizo and cheese if using, return to oven and bake for an 10 additional minutes. Garnish with remaining cilantro and a drizzle of creamy salsa.
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