Description
These crispy smashed baby potatoes are the perfect side dish, paired with a creamy homemade aioli. They are crunchy on the outside and fluffy on the inside, making them irresistible!
Ingredients
Scale
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil. Cook for about 15 minutes or until fork-tender.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, place them on a baking sheet lined with parchment paper.
- Using the bottom of a glass or a potato masher, gently smash each potato until flattened but still intact.
- Drizzle olive oil over the smashed potatoes and season with salt, pepper, garlic powder, and paprika.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- While the potatoes are baking, prepare the aioli. In a bowl, combine mayonnaise, minced garlic, lemon juice, and Dijon mustard. Mix until well combined.
- Once the potatoes are crispy, remove them from the oven and let them cool slightly.
- Serve the crispy smashed potatoes with the aioli on the side, garnished with chopped parsley.
Notes
- For extra flavor, you can add herbs like rosemary or thyme to the potatoes before baking.
- Feel free to adjust the seasoning in the aioli to your taste.
- Category: Side Dish
- Cuisine: American
Keywords: crispy smashed potatoes, baby potatoes, aioli recipe, side dish, vegetarian recipes