Please feel free to call 1-970-879-1467 or email: mariposa@steamboatmariposa.com for booking or any other questions 

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photo credit: https://joeats.net/

recipes :: breakfast smashed potatoes

Updated: Sep 14, 2019



These chipotle smashed potatoes are a crowd favorite here at the Mariposa Lodge. We love how well received they are by our guests because...spoiler alert, they are an absolute breeze to assemble! Half of the prep is done the night before, so come morning you need only about 5 minutes to get them oven ready. Once baked, the crispy exterior offsets the velvety interior of the boiled potato. Top these babies off with some locally sourced micro-greens and a final pinch of sea salt and you've got yourself your new favorite way to enjoy your breakfast potatoes!

Insider tip: We love to use Chipotle Olive Oil from our favorite local oil + balsamic shop here in Steamboat, Elevated Olive! We encourage you to also seek out a local olive oil shop in your community. The prices aren't that much more than what you would find at the grocery store yet the quality far exceeds grocery store brands. Added bonus, the oil is infused with so much flavor so fortunately a little goes a long way!









INGREDIENTS NEEDED:


baby potatoes [ 4/person ]

chipotle olive oil [ 2 tbsp ]

cumin [ 1 tsp ]

chili powder [ 1 tsp ]

salt [ 1/2 tsp ]

micro-greens








You'll want to start the night before by boiling the potatoes. Place baby potatoes in a pot of water. Bring water to boil and boil potatoes until fork tender, about 25 minutes. Remove from water and drain. Place in fridge overnight or for up to 2 days. In the morning, preheat your oven to 425 degrees, line a baking sheet with tin foil and drizzle with olive oil. Place boiled potatoes on the tray. Take a drinking glass with a flat bottom and gently apply pressure on each potato, smashing them flat. Continue until all potatoes have been flattened. You don’t want the potatoes to crowd the pan as they would steam themselves versus crisping up. Use two pans if needed. Drizzle the flattened potatoes with olive oil and sprinkle with cumin + chili powder + salt. Place in preheated oven for 45 minutes. It's best to gently flip the potatoes after 20 minutes, however if things get hectic in the kitchen and time goes too quickly and you forget [ or like us, you get caught up talking to your guests while preparing breakfast! ], they will still turn out like a dream! Remove from oven after 45 minutes or once the potatoes are perfectly crispy. Top with local micro greens and enjoy!







*We would like to dedicate this post to Team Rad. Without their support, encouragement, insight, gumption and talent, this blog would not be here today!