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Grilled smashed potatoes on a large platter with dipping sauce on the side

Grilled Smashed Potatoes with Chipotle Ranch

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  • Author: Krista
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


Red potatoes smashed and grilled until crispy and slightly charred. Served with a smoky chipotle ranch dipping sauce for an out-of-this-world summer side dish!




  • 2 pounds red potatoes, scrubbed
  • 1/4 cup olive oil, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Chipotle Ranch

  • 3/4 cup sour cream or Greek yogurt
  • Juice of 1/2 lime
  • 2 chipotle peppers in adobo
  • 2 small (1 large) green onion(s)
  • 1 clove garlic
  • 1/4 cup cilantro
  • Dash of salt and pepper


  • Chopped cilantro
  • Chopped green onion


  1. Fill a large pot with water and bring to a boil. Boil the potatoes for 10-15 minutes until tender enough to insert a paring knife with slight resistance. Lightly grease the bottom of a baking sheet with 2 tablespoons olive oil. Place the potatoes on the baking sheet and let them cool. 
  2. While the potatoes are cooling, heat the grill on medium-high heat. Then, make the chipotle ranch dressing. Place all the ingredients in a food processor. Process until smooth.
  3. Once the potatoes have cooled, use a potato masher, the bottom of a glass, or your palm to gently smash them, leaving about 1 inch thickness. Drizzle the potatoes with the remaining olive oil and sprinkle with salt and pepper.
  4. Place the potatoes on the grill and cook about 4 minutes on each side. The potatoes should be slightly charred with grill marks on each side. 
  5. Top the potatoes with chipotle ranch and sprinkle with cilantro and green onion.