- 24 ounces Small Gold Potatoes
- 2 Tablespoons Olive Oil
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 3 large Garlic Cloves
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 5 ounces Greek Yogurt
- 0.5 cup Mayonnaise
- 1 Tablespoon Mustard
- 1 large (juiced) Lemon
- for garnish Parsley
Bite-size, fluffy on the inside and crispy on the outside smashed potatoes with a garlic aioli!
I have a few food obsessions and potatoes are on that list.
As a kid, my mom made a lot of dishes with potatoes. My sister and I always requested it.
One of the most requested meals was potatoes with sour cream and apple. So simple right?
That is what these smashed potatoes are also all about, simplicity!
By boiling the potatoes first, then smashing and roasting them, you get the best of both worlds. Fluffy and crispy.
And because potatoes need a good sauce or dip, this garlic aioli makes for the best topping for these potatoes.
This recipe is great to serve as a side dish or an appetizer. It is especially great for a get-together with friends and family.
For the best outcome, use small gold potatoes.
These potatoes have thin skins, are smooth and buttery.
Leaving the skin on as you boil then roast them creates that crispy edge. Definitely do not peel your potatoes!
Potatoes are definitely a comfort food but they also pack nutritional value as they are low in fat and high in fiber and complex carbohydrates.
They are also provide a bit of protein, vitamins C and B6, and a healthy dose of minerals, including potassium, which promotes good heart and muscle function.
These smashed potatoes with a garlic aioli can easily be made dairy free as well by using vegan mayo and a dairy free plain yogurt!
Boil The Potatoes
Wash your potatoes then add them to a pot and fill with filtered water until they are fully covered.
Cover the pot and bring it to a boil.
Once at a boil, uncover the pot and allow the potatoes to boil for 5-8 minutes or until they are fork tender but not falling apart.
You want these potatoes to be able to hold their shape.
Drain the cooked potatoes and allow them to cool for a bit.
Make the Garlic Aioli
Peel and mash 3 garlic cloves and add them to your mortar and pestle*.
Next, add the salt and ground black pepper then mash into a paste.
Add the garlic paste into a bowl along with the greek yogurt, mayonnaise, mustard and lemon juice. Mix well.
Refrigerate until you are ready to serve.
*If you do not have a mortar and pestle, simply grate or use a garlic press then add the garlic to a bowl and add the remaining aioli ingredients then mix to combine.
Smash & Roast The Potatoes
Preheat your oven to 450°F.
Add the cooked and cooled potatoes to a parchment lined baking sheet and spread them out a bit.
Next, using a potato masher, large fork or a cocktail muddler, gently smash each potato to flatten it. If the potatoes fall apart a bit, simply push it back together.
Drizzle, each smashed potato with a bit of olive oil and season with salt and black pepper.
Roast the smashed potatoes at 450°F for 20-25 minutes. The outside edges should be golden brown and crispy.