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Smashed Potatoes With Spicy Lamb

These Smashed Potatoes with Spicy Lamb, Cheese, Tomatoes, Onions, Guacamole and cilantro are the BEST smashed potatoes recipe you’ll ever make! I’ve included a full recipe video below too, so no excuses to miss out :)

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 363 kcal
Course: Appetizer , Snacks
Cuisine: American

Ingredients

Potatoes:
  • 2 lb baby potatoes bag yellow, red, purple or mixed, Boiled
  • 1/2 teaspoon salt pink Himalayan or Kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1 cup Monterey jack cheese divided in two half cups
Lamb:
  • 1 teaspoon olive oil
  • 10 ounces of ground American Lamb
  • 1/2 cup onions finally minced
  • 2 cloves garlic minced
  • 1/4 teaspoon salt Pink Himalayan or Kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chilli powder spicy
  • 1/2 teaspoon oregano
  • 2 Tablespoons parsley and cilantro minced
Toppings:
  • 1/4 cup onions finely chopped
  • 1/4 cup tomatoes finely chopped
  • 1/3 cup cilantro minced
  • 1-2 jalapeños sliced or green chillies
  • 1/3 cup guacamole homemade or store bought
  • chilli flakes optional

Notes

  • Start with baby potatoes. Boiling the potatoes giver you a pillowy smooth interior to the potatoes. When you boil the potatoes, salt the water to flavor the potatoes, the same way you were to cook pasta. When smashing the potatoes, make sure you don’t break the potato. It has to remain one piece. The tops have to be broken up so you can have space for the toppings. Seasoning the potatoes is very personal. I used salt and pepper to allow the lamb and toppings to shine, however you can season with chilli spice, cumin and your favorite spices. Choose the type of cheese you like, any type works great. Don’t skimp on the lamb—it’s the base of an incredible smashed potatoes recipe versus a bland smashed potato. Make this recipe in advance by preparing the lamb, potatoes and leave the toppings only during serving. Keep the ready cheesy potatoes in the fridge for up to 3 days, and reheat in the oven until warm and cheese has melted again, then top with your toppings and serve.