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Smashed Baby Red Potatoes with Ancho Chillies and Dry Jack Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian side dish elevates the humble spud with a smoky, sophisticated twist. Smashed baby red potatoes offer the perfect balance of textures, featuring crispy edges and fluffy centres that soak up the aromatic olive oil infused with garlic and ancho chillies. The addition of dry Jack cheese—or a sharp cheddar and Parmesan blend—provides a savoury, salty depth that complements the mild heat of the dried peppers.

Ideal for hosting, these potatoes can be partially prepared in advance, making them a stress-free addition to a weekend lunch or a festive dinner. The fresh parsley and coriander brighten the earthy notes of the red-skinned potatoes, resulting in a colourful dish that looks as good as it tastes. Serve these alongside roasted vegetables or a simple green salad for a comforting, homemade meal.

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Ingredients for Smashed Baby Red Potatoes with Ancho Chillies and Dry Jack Cheese

  • 2 dried ancho chillies,* stemmed, halved, seeded

  • 1.4kg baby red potatoes (about 1 1/2 inches in diameter)

  • 120ml extra-virgin olive oil

  • 3 garlic cloves, chopped

  • 120g grated dry Jack cheese or 80g grated Parmesan cheese and 40g grated sharp white cheddar cheese

  • 1/2 cup plus 1 tablespoon chopped fresh Italian parsley

  • 1/4 cup chopped fresh coriander

How to make Smashed Baby Red Potatoes with Ancho Chillies and Dry Jack Cheese

Place chillies in small bowl; cover with hot water. Let stand until softened, about 15 minutes. Drain; chop. Transfer to mini processor; process to coarse puree (or finely chop chillies). Measure 60ml puree and set aside (reserve any remaining puree for another use). DO AHEAD: Can be made 3 days ahead. Cover and chill.

Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes. Drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Heat oil in same saucepan over medium-low heat. Add 40g chilli puree and garlic; stir 30 seconds. Add potatoes; stir to coat. Using back of wooden spoon, smash potatoes until largest pieces are about 1-inch cubes. Stir to heat through. Stir in cheese, 1/2 cup parsley, and coriander. Transfer to bowl, sprinkle with remaining 1 tablespoon parsley, and serve.

*Available at many supermarkets and at specialty foods stores and Latin markets nationwide.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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