Crispy Salsa Verde Potatoes

Bring a pot of water to a boil. Once boiling, add the potatoes and cook for 8-10 minutes, or until fork tender. Drain the potatoes and pat them dry.

Toss the potatoes in the oil and place them on a baking sheet. With the bottom of a cup, bowl, etc, smash the potatoes, about halfway down, making sure they still stay in one piece.

Bake the potatoes for around 30-40 minutes, flipping halfway through, the potatoes should be perfectly golden brown all over.

Once crispy, toss the potatoes in garlic powder and onion salt, top with queso chihuahua(or any melting cheese), place back in the oven for 5-10 minutes or just until the cheese is fully melted. 

While the cheese is melting on the potatoes. Warm up the salsa verde.

To assemble, add the warmed through salsa verde on the bottom of the plate, top with the potatoes, then the toppings, more salsa verde, crema, crumbled queso cotija, cilantro and pickled red onions. 