Fast Fiesta Potato Smashers


These super speedy potato smashers can be on the table in 15 minutes or less for guests to enjoy from the appetizer table or as a celebration-worthy side. They’re also so simple that they meet most dietary needs, including vegan-, Whole30- and top food allergy-friendly.

Fiesta Potato SmashersThis potato smashers recipe with photo was originally shared with us by, but has been adapted just a bit.

Special Diet Notes: Fiesta Potato Smashers

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, vegetarian, top food allergy-friendly, and optionally Whole30 approved.

Fast Fiesta Potato Smashers
Prep time
Cook time
Total time
I find that thin-skinned baby potatoes also work brilliantly in recipes like this.
Serves: 8 servings
  • 5 small yellow potatoes
  • 5 small red potatoes or potato of your choice
  • 1 pint sweet mini peppers (red, orange and yellow)
  • Salt, to taste
  • Chili powder, to taste
  • Freshly ground pepper, to taste
  • 8 sprigs cilantro, picked from stems
  • ¼ to ½ cup dairy-free sour cream alternative or guacamole (optional)
  1. Place the whole potatoes into a microwave-safe, covered dish. Microwave on high for 3 to 4 minutes.
  2. While the potatoes are cooking, cut the mini peppers into ¼-inch slices.
  3. Spray a nonstick pan with cooking spray or add ½ tablespoon oil and heat to medium. Add the peppers and saute until they start to brown, about 3 minutes. Remove from the pan.
  4. Place the potatoes on a cutting board, and with a layer of paper towels covering each potato, smash each until 1¾-inch thick.
  5. Spray the saute pan again with cooking spray or add 1 tablespoon oil and heat on high. Add the smashed potatoes, and cook for 1 to 2 minutes, or until the potatoes start to brown. Season the potatoes with salt, chili powder, and pepper, to taste.
  6. Place the potatoes on a serving plate and top with the cooked peppers and cilantro. Serve with dairy-free sour cream or guacamole, if desired.
Nutrition Information
Calories: 50 Sodium: 350mg Fiber: 1g Protein: 1g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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