This post is sponsored by El Yucateco. All opinions expressed are my own.

Spice up your next game day with these crispy hot sauce smashed potato bites — the perfect blend of heat, crunch, and cheesy goodness!

Crispy smashed potatoes topped with white crumbled cheese, chopped green herbs, and a drizzle of hot sauce on a clear textured plate.

Few things are more satisfying than a spicy, crispy, cheesy bite. Enter these hot sauce smashed potatoes! They’re the ideal tailgating appetizer or lazy Sunday game-day finger food. Happy eating!!

A plate of crispy, smashed potatoes topped with crumbled cheese and garnished with chopped chives, drizzled with a touch of hot sauce.

Why You’ll Love These Spicy Bites

These crispy bites are packed with flavor, thanks to El Yucateco Red Habanero Sauce.
This delicious recipe is easy and fun to prepare, offering the perfect balance of crispy, creamy, and spicy!
They’re ideal bite-sized finger food for entertaining and are naturally gluten-free, vegetarian, nut-free, and free of added sugar.

A hand with red nail polish holds a roasted potato slice topped with crumbled feta cheese, chopped chives, and a drizzle of hot sauce, taken from a plate containing more similarly dressed smashed potatoes.

El Yucateco

El Yucateco was founded in Yucatán, Mexico, in 1968 by Mr. Priamo J. Gamboa O. Their hot sauces rank among the top ten in the U.S., offering 13 delicious and diverse flavors ranging from the hottest of the hot to mild and fruity! Here in Arizona, my local Fry’s grocery store carries several of these delicious flavors, all at unbeatable prices. Use El Yucateco’s store locator to find a bottle near you.

A plate with crispy, smashed potatoes drizzled with hot sauce, topped with crumbled feta cheese and chopped chives.

Three bottles of El Yucateco Chile Habanero hot sauce await on a store shelf, ready to spice up your dishes with their fiery kick—perfect for drizzling over smashed potatoes for an unforgettable flavor experience.

A clear glass plate with crispy fried potatoes is topped with crumbled cheese and chopped green onions, creating a mouthwatering dish of hot sauce smashed potatoes. In the background, a wooden spoon bears hot sauce next to a bottle labeled "Chile Habanero," hinting at the spicy flavor within.

Ingredient Notes

Baby yellow potatoes: The smaller the potato, the better, for achieving the perfect bite-sized dish. Yellow potatoes work best for this recipe, as their waxy texture holds its shape when smashed.

El Yucateco Red Habanero Hot Sauce: This deep red hot sauce showcases the bold, fruity, and spicy flavor of habanero chiles, adding a punch of flavor to these tasty bites. It also happens to be the #1 habanero hot sauce in the United States!

Oil: I love to use avocado oil, but nearly any cooking oil will do the trick. Extra virgin olive oil and grapeseed oil are other excellent choices.

Garlic powder and salt: This spice combo further enhances all of the savory flavors in this dish.

Crumbled feta or queso fresco: The cooling element of this recipe, a bit of crumbled feta or queso fresco, ties everything together for an incredible flavor and texture combination.

Fresh chives: A bright pop of green not only adds visual appeal but also brings a fresh burst of flavor to these bites. Feel free to substitute with another fresh herb like cilantro, parsley, or oregano.

A plate of baked plantains topped with crumbled cheese and chives next to a spoonful of hot sauce-smashed potatoes and a bottle of El Yucateco Hot Sauce Chile Habanero.

How to Make Spicy Smashed Potatoes

Several small potatoes are being boiled in a pot of water, which appears cloudy. These will soon be transformed into smashed potatoes, perfect for a drizzle of hot sauce.

A white plate with a mixture of red and yellow liquids, resembling drizzles of hot sauce, creating an abstract pattern with streaks and spots.

A white bowl contains a red hot sauce being stirred with a wooden spoon.

A plate of smashed baby potatoes is topped with a hot red sauce.

A plate of small, smashed potatoes covered in flavorful hot sauce.

A baking tray lined with parchment paper holds 14 evenly spaced, seasoned and roasted baby potatoes, each topped with a drizzle of hot sauce.

Baked cookies covered with a layer of red glaze, placed on parchment paper alongside a serving of hot sauce smashed potatoes.

A batch of crispy hot sauce smashed potatoes, golden brown and slightly charred, arranged on parchment paper.

A close-up of crispy smashed potatoes topped with crumbled cheese, chopped chives, and a drizzle of hot sauce on a parchment paper-covered surface.

Boil the potatoes until tender.
Preheat the oven to 400°F. Line a baking sheet with parchment paper, then set it aside.
Mix the El Yucateco hot sauce, oil, and spices.
Toss the potatoes in the sauce mixture until well coated.
Place the potatoes onto the baking sheet.
Smash the potatoes until flattened using the bottom of a glass jar or cup.
Drizzle the remaining sauce onto the smashed potatoes.
Bake for 30 minutes, flipping halfway through the cooking time, until golden and crispy.
Garnish with crumbled cheese, chopped chives, and an extra drizzle of El Yucateco, if desired, before serving.
Enjoy!

A dish of crispy smashed potatoes topped with crumbled feta cheese and garnished with chopped chives, drizzled with a hint of hot sauce on a clear plate.

Expert Tips

You want the potatoes boiled just until a fork will pierce straight through. Tender, but not so tender that they fall apart when pierced.
To ensure next-level crispiness, be sure to flip the potatoes halfway through the cooking time.
When smashing the potatoes, make sure the cup you use has a diameter at least as wide as the potatoes.
If you are dairy-free or vegan, use a vegan cheese or omit the cheese altogether.

Plate of crispy smashed potatoes topped with crumbled feta cheese and chopped chives, accompanied by a bottle of hot sauce and a spoon of vibrant, tangy sauce in the background.

More Deliciously Spicy Recipes

Spicy Korean Cucumber Salad

Spicy Pickled Onions

Spicy Southwestern Corn Chowder