Crispy Smashed Potato Tostadas with Spiced Chicken and Fresh Toppings Recipe
Crispy Smashed Potato Tostadas with Chicken is a flavorful and satisfying Mexican-inspired dish featuring boiled and smashed yellow-fleshed potatoes roasted to golden crispness, topped with a spiced shredded rotisserie chicken, melted Monterey Jack cheese, and fresh toppings like guacamole, pico de gallo, marinated onions, and cilantro. Perfect as a hearty appetizer or main course, this recipe combines a delightful mix of spices and textures for a memorable meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Ingredients
Potatoes
- 14 (1 kg) yellow-fleshed Ontario potatoes (each approx. 2”x2”x1.5”)
- ½ tablespoon kosher salt
- 4 tablespoons olive oil (divided)
Spice Blend
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Toppings & Chicken
- 1 cup Monterey Jack cheese (with red hot chili peppers, optional, grated)
- 1 rotisserie chicken breast (shredded)
- 1 garlic clove (minced)
- 2 tablespoons tomato paste
- 1 cup chicken stock
- Juice of ½ a lime
- Guacamole (homemade or store-bought)
- Pico de Gallo (homemade or store-bought)
- Marinated red onion slices (marinated in pickle juice)
- Fresh cilantro (chopped)
- Lime wedges
- Hot sauce
- Sour cream
Instructions
- Boil the Potatoes: Place the potatoes in a large pot and cover with 1 inch of water, adding kosher salt. Bring to a high boil, then reduce to a simmer and cook uncovered for 16–20 minutes until fork tender. Drain and return to the pot to evaporate excess moisture; let cool for 5–10 minutes.
- Smash & Roast the Potatoes: Preheat the oven to 450°F (232°C). Brush a sheet pan with 1 tablespoon olive oil. Place the cooled potatoes on the pan and gently smash each with the bottom of a flat bowl or jar to approximately ½ inch thick. Drizzle with the remaining olive oil and sprinkle with half of the spice blend, flipping the potatoes to coat both sides evenly. Roast in the oven for 25–30 minutes until golden brown and crispy. In the last 5 minutes of roasting, sprinkle grated Monterey Jack cheese over the potatoes to melt.
- Prepare the Chicken: While potatoes roast, heat a large skillet over medium heat and add the minced garlic, cooking just until fragrant. Stir in the remaining spice blend, then add tomato paste and chicken stock. Bring to a simmer and cook for several minutes until slightly thickened. Stir in shredded rotisserie chicken and lime juice; cook for an additional 7–8 minutes to combine flavors and heat through.
- Assemble & Serve: Transfer the crispy smashed potatoes to a serving platter. Top each potato with the spiced chicken mixture, guacamole, pico de gallo, marinated onion slices, and fresh cilantro. Serve immediately with lime wedges, hot sauce, and sour cream on the side for extra flavor customization.
Notes
- Using pre-boiled water from a kettle can speed up the potato boiling process.
- For extra heat, use Monterey Jack cheese with red hot chili peppers or add more cayenne to the spice blend.
- Marinate red onion slices in pickle juice ahead of time for best flavor.
- Leftover smashed potatoes can be reheated in the oven for added crispiness.
- This dish can be customized with different toppings such as sliced jalapeños or shredded lettuce.
