Overhead view of Crispy Potatoes and Queso on a baking sheet

Crispy Potatoes & Queso

Want to know one of the best ways to cook potatoes? Boil, smash, and bake. I know that sounds like all the methods, but you do them in combination with each other to create potatoes that are fluffy and creamy on the inside and crispy and golden on the outside. To get to this state of pure bliss, it’s honestly very simple. This recipe for Crispy Potatoes & Queso uses this method and I promise you … once you try it, you won’t ever just want to roast potatoes again.

Start with baby gold potatoes, then boil them until fork tender. Next, you smash the slightly cooled and dry potatoes with the bottom of a glass (press down on them to squish them but don’t smash them to the point where they fall apart). Next, you brush them with olive oil and season them on a baking sheet and roast them until the skins are crispy.

Now, to take it a step further, serve your potatoes with a dipping sauce. Personally, I think potatoes and cheese go together like butter and popcorn, so I like to use a queso sauce for dipping. But I use a plant-based queso to get some added veggies and cut out the dairy. The queso I use is from Loca Foods and get this – it’s potato-based queso! How perfect is that?

These make for fun and delicious appetizers for the holiday season!

Get more gluten-free appetizer recipes.

Overhead view of Crispy Potatoes and Queso on a white oval plate on a white marble counter

5 from 1 vote
Overhead view of Crispy Potatoes and Queso on a baking sheet
Print Recipe

Dairy-Free Crispy Potatoes & Queso

Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Appetizer, Side Dish
Servings: 6 servings
Calories: 172kcal
Author: Gluten Free & More


  • pounds baby gold potatoes
  • Kosher or fine sea salt
  • Olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 (12-ounce) jar Loca Foods Potato Queso


  • Place potatoes in a pan and fill with cold water. Add teaspoons salt, bring to a boil, lower temperature, and simmer for 20 minutes or until fork tender. Drain and let cool just until cool enough to handle.
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Brush with olive oil.
  • Place the potatoes on the prepared pan, flatten with the bottom of a glass or measuring cup. Brush the potatoes with more oil.
  • Combine ½ teaspoon salt with the pepper, paprika, and garlic powder. Sprinkle on the potatoes. Bake for 35 minutes or until crispy.
  • Warm the queso and serve with the crispy potatoes.


Nutrition Facts
Dairy-Free Crispy Potatoes & Queso
Amount Per Serving
Calories 172 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.05g
Monounsaturated Fat 0.003g
Sodium 424mg18%
Potassium 527mg15%
Carbohydrates 27g9%
Fiber 3g12%
Sugar 1g1%
Protein 4g8%
Vitamin A 16IU0%
Vitamin C 23mg28%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cheese Dairy Free houseparty Plant Based Potatoes
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