Grilled Smashed Potatoes with Anaheim Chile Guacamole

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Serves about 8


For the Potatoes:
2 lbs small yellow or red skinned potatoes
Extra-virgin olive oil
Black pepper

For the Anaheim Chile Guacamole:
2 roasted Anaheim chiles, diced (about 1/4 – 1/3 cups)
1 avocado
2 tablespoons goat cheese crumbles
Squeeze of fresh lime juice
1/4 tsp. salt
1/8 tsp. black pepper


Boil the potatoes. Place the potatoes in a large pot and add enough cold water so they are covered by about 1-2 inches. Add a hefty pinch of salt. Bring the water to a boil over high heat. Adjust the heat to maintain a low boil and cook, uncovered, for about 15-20 minutes, or until the potatoes can be easily pierced with a small pairing knife. Drain the potatoes and set them aside until they are cool enough to handle, about 15 minutes.
While you are waiting for the potatoes to cool, pre-heat your grill to medium-high.

Make the guacamole. Cut the avocado in half and remove and discard the seed. Scoop out the flesh and place it in a medium bowl with the other ingredients. Smash everything together with a fork. Cover and set aside.
Once the potatoes are cool enough to handle, gently smash them until the skin starts to break around the edges. I like to use a spatula for this. Be careful not to push too hard, or they will start to fall apart. Brush some olive oil over top of the potatoes and sprinkle with salt and pepper. Place the potatoes, oiled side down, directly on your pre-heated grill. Brush the second side with olive oil and sprinkle with salt and pepper. Grill the potatoes about 5 minutes per side, or until the skin starts to crisp. Remove the potatoes from the grill.

While the potatoes are still warm, top with about a teaspoon of the guacamole. Serve immediately.