Ingredients
Crispy Smashed Potatoes
- 20 Small Gold Potatoes
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground Black Pepper
Garlic Aioli
- 6 Tablespoons Mayonnaise
- 2 Tablespoons Fresh Lemon Juice
- 0.25 teaspoon Salt
- 1 Garlic Clove
Garnished
- 1, thinly sliced Green Onion/Chives
- handful, torn Fresh Dill
Directions
These crispy smashed potatoes are not only easy to make but also a crowd favorite.
The combination of the roasted potatoes with a creamy aioli and some fresh herbs is the ticket to delicious.
This recipe only requires less than 10 ingredients, one pot, one bowl and a baking sheet.
What I like about recipes like these is that they are customizable.
I love garnishing with green onions or chives for a bit of an onion flavor as well as fresh dill.
Alternatively, you can garnish with other fresh herbs like thyme or crispy sage for the holiday vibes.
For the seasoning, I am keeping it simple with just salt and black pepper.
Spices like sweet or smoked paprika, onion powder, garlic powder or even ground cumin also work well.
Use whatever seasoning you have on hand and like!
For the aioli, it’s a lemon and fresh garlic take.
If using freshly grated garlic is too pungent for you, use garlic powder or another spice that you like.
The fresh lemon juice is important as it cuts through the fattiness of the mayonnaise.
You can easily swap the mayonnaise for vegan mayo to make this recipe plant-based!
Steps
1 Done | Boil The PotatoesWash the potatoes then add to a pot and cover with water. Add the lid and bring to a boil on high heat. Boil uncovered for 5-8 minutes or until fork tender. Drain the potatoes and allow to cool for a few minutes. |
2 Done | Preheat the OvenPreheat the oven to 450°F and line a large, rimmed baking sheet with parchment paper. Add the slightly cooled potatoes to the baking sheet, spreading them out a bit. Lightly oil the bottom of a sturdy glass with olive oil then smashed the potatoes gently. Continue to oil the bottom the glass to ensure the smashed potato does not stick to the glass. Season the smashed potatoes with salt and black pepper and drizzle with more olive oil. Roast the smashed potatoes for 20-25 minutes or until crispy and brown around the edges. |
3 Done | Make the Aioli and ServeWhile the potatoes are roasting, make the aioli. In a bowl, combine the mayo, lemon juice, salt, and freshly grated garlic glove. Mix well, taste and adjust seasoning if needed. To serve, spoon the garlic aioli onto a serving platter and spread out evenly. Next, place the crispy smashed potatoes on top of the aioli then season with a bit more salt, black pepper and garnish with thinly slices green onion and torn fresh dill. |
