Sun Dried Tomato Chipotle Smashed Potatoes


Our effortless chipotle smashed potato can be made as a side to a hearty dinner or served as a side dish for brunch. Crispy russet potatoes seasoned with fragrant garlic and fresh rosemary. A creamy sweet and smokey sauce is topped to add a bold bite of flavor over the crispy medallions. 

Total Cook Time: 30 minutes

Serves: 6

Gluten Free Vegetarian

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Bella Products Used:

Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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Sun Dried Tomato Chipotle Topper Sauce 8.5 oz

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  • 2 lb red potatoes
  • 4 tbsp Bella Sun Luci Estate Arbequina Extra Virgin Olive Oil, separated
  • 4 garlic cloves, minced
  • 1 tbsp fresh rosemary leaves
  • 1 tbsp fresh thyme
  • Salt and pepper
  • 1/2 c Sun Dried Tomato Chipotle Sauce
  • 1 c heavy cream For added creaminess, add 1/2 c more.


  1. Bring a large pot of water to boil. Add whole potatoes, cover with at least an inch of water. Cook over medium heat until tender enough to push a fork through, approximately 20-30 minutes or until tender.
  2. While potatoes cook heat a medium sized skillet with 2 tbsp of olive oil. Add garlic and herbs and cook until fragrant. Set combination aside in small dish.
  3. In a separate bowl add chipotle sauce and heavy cream and stir to combine. Set aside.
  4. Remove potatoes from pot and use the back of a large spoon or fork to smash down until they are approximately a 1/2 inch tall.
  5. Add remaining olive oil to pan over medium heat and carefully place smashed potatoes in pan.
  6. Salt and pepper potatoes then flip once browned. Top potatoes with garlic and herb mix and creamy chipotle spread.

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