Crispy Smashed Potatoes with Garlic Aioli
Crispy Smashed Potatoes with Garlic Aioli
Ingredients
For the Smashed Potatoes
- 2 pounds Yukon Gold potatoes, small, scrubbed
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garlic Aioli
- 1/2 cup mayonnaise, good quality
- 2 garlic, cloves, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
⏱️ 10 min•🌡️ 425
- 2
Add the small Yukon Gold potatoes to the boiling water and cook for 15-20 minutes, or until fork-tender. Drain well.
⏱️ 20 min
- 3
While the potatoes are cooking, prepare the garlic aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min
- 4
Once the potatoes are drained, place them on a large baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until it's about 1/2 inch thick. Be careful not to break them apart completely.
⏱️ 5 min
- 5
In a small bowl, combine the olive oil, garlic powder, smoked paprika, chopped fresh rosemary, salt, and black pepper. Drizzle this mixture evenly over the smashed potatoes, ensuring each potato is coated.
⏱️ 5 min
- 6
Bake the smashed potatoes for 20-25 minutes, or until deeply golden brown and crispy. Flip them halfway through cooking for even crisping.
⏱️ 25 min•🌡️ 425
- 7
Remove from the oven and serve immediately with the prepared garlic aioli for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Smashed Potatoes with Garlic Aioli
Ingredients
For the Smashed Potatoes
- 2 pounds Yukon Gold potatoes, small, scrubbed
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garlic Aioli
- 1/2 cup mayonnaise, good quality
- 2 garlic, cloves, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
⏱️ 10 min•🌡️ 425 - 2
Add the small Yukon Gold potatoes to the boiling water and cook for 15-20 minutes, or until fork-tender. Drain well.
⏱️ 20 min - 3
While the potatoes are cooking, prepare the garlic aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min - 4
Once the potatoes are drained, place them on a large baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until it's about 1/2 inch thick. Be careful not to break them apart completely.
⏱️ 5 min - 5
In a small bowl, combine the olive oil, garlic powder, smoked paprika, chopped fresh rosemary, salt, and black pepper. Drizzle this mixture evenly over the smashed potatoes, ensuring each potato is coated.
⏱️ 5 min - 6
Bake the smashed potatoes for 20-25 minutes, or until deeply golden brown and crispy. Flip them halfway through cooking for even crisping.
⏱️ 25 min•🌡️ 425 - 7
Remove from the oven and serve immediately with the prepared garlic aioli for dipping.