Smashed Baby Potatoes with Jalapeño Garlic Aioli

Appetizers & Snacks  |  Published Dec 28, 2020  |  Updated Dec 28, 2020  |  By Tawnie

smashed baby potatoes on parchment paper

Roasted and smashed baby potatoes are salty, baked until crispy and golden-brown and I guarantee you’re going to fall in love with them!

Smashed baby potatoes are not to be confused with mashed potatoes. Smashed potatoes are boiled, flattened with the bottom of a glass, drizzled with olive oil and seasonings and baked.

a baby potato topped with olive oil and cilantro

They are little heavenly, delicious jewels and are delicious dunked in the jalapeño aioli. If you’re not a fan of aioli you can dunk them in ketchup or even sour cream.

Ingredient Notes

ingredients in small dishes needed to make smashed potatoes
  • Baby potatoes: 1 lb. is about 15-20 potatoes depending on size.
  • Olive oil: to drizzle on the baking sheet and on the potatoes
  • Jalapeño: you can omit if you don’t prefer a spicy aioli
  • Mayonnaise: use a vegan mayo if needed
  • Lime juice (or lemon works too!)

What kind of potatoes do you need?

  • Yukon Gold
  • Red Potatoes
  • Baby Carisma 
  • Potato Medley 
baby potatoes on a baking sheet

How long do baby potatoes take to cook?

  • You need to boil them for 15 minutes first (or until tender with a fork)
  • Then an additional 20 minutes in the oven
  • 35 minute easy side dish!
step by step photos of making smashed potatoes

What do you smash them with?

How do you make the aioli?

It’s so simple and only 5 ingredients! In a food processor you process the Jalapeño, garlic, mayo, lime juice, and cilantro until well blended. 

a girls hand dunking a smashed potato into aioli sauce

Looking for other delicious potato recipes?

  • I have a great weeknight dinner recipe you’ll have to add into your meal prep this week. These Sloppy Joe Baked Potatoes were a family favorite growing up and they are still a go to option till this day! 
  • One of my favorite appetizers to bring to a friends house or party are these Sweet Potato Sliders with Homemade Guacamole. Healthy, simple, delicious, and EASY! 
  • Speaking of sweet potatoes…this Avocado & Ground Turkey Stuffed Sweet Potato is the recipe I make when I don’t know what I want to eat when I am really hungry, but want something healthy, and I know it won’t take long! 

Are you in the mood for other spicy food? Try these other recipes too!

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

smashed baby potatoes on parchment paper
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Smashed Potatoes with Jalapeño Garlic Aioli

Smashed Baby Potatoes are crispy on the outsides and creamy on the insides! They have right amount of saltiness and get a spicy kick when dunked in the jalapeño aioli.
4.88 from 8 reviews
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 200kcal


  • 1 lb. baby potatoes (~15-20 small Yukon and/or red potatoes)
  • 3 Tbsp. Olive oil
  • 1 tsp. dried basil
  • 3 tsp. salt
  • 1/2 tsp. pepper

For the Aioli

  • 1 jalapeño, diced
  • 1/2 cup mayonnaise
  • 1/4 cup cilantro, fresh
  • 2 cloves garlic, minced
  • 1 Tbsp. lime juice (or lemon juice)


  • Bring a large pot of water to boil and add in 2 tsp. salt. Cook potatoes until soft and fork tender, about 15-20 minutes depending on size. Drain and cool for 5 minutes.
  • While the potatoes cook, make the aioli. In a food processor, process all ingredients together until smooth. Place in a bowl and set in fridge until potatoes are done.
  • Preheat oven to 450°F
  • Spread 1 Tbsp. of the olive oil on a baking sheet. Then set the potatoes on the baking sheet, about 2-3 inches apart.
  • Smash potatoes down with a large fork or bottom of flat bottomed cup/mason jar. Try to keep the potatoes in one piece. Let cool again for 5 minutes.
  • Drizzle with the rest of the olive oil and sprinkle seasonings on top. Bake for 20 minutes or until crispy.
  • Serve hot with the aioli or other sauce of choice. Garnish with cilantro if desired.



Make ahead: The potatoes can be boiled and refrigerated for up to 2 days before roasting.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 day
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


Serving: 1serving | Calories: 200kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1194mg | Potassium: 340mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

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1 year ago

OMG!!! This recipe is amazing!! So glad my daughter turned me on to this recipe and your ‘Korner’. Only change was to make it with vegenaise to make it vegan. This recipe is utterly addicting!!!! I agree with another reviewer that this would make a fantastic party appetizer. Thank you for sharing this winner!!

2 years ago

I loved smashed potatoes so I can’t wait to try these with the aioli dip 😍 That sounds AMAZING!! Thanks for sharing.

Caitlyn Erhardt
2 years ago

These baby smashed potatoes look to DIE FOR! We are potato lovers in my house, so I know these will get devoured.

2 years ago

That jalapeno aioli sounds amazing. I want to dip everything in it.

Chef Mireille
2 years ago

These make such a great party appetizer and the use of jalapeno has just the right amount to spice. So delicious!

2 years ago

Yum! This looks so delicious and tasty! I can’t wait to make this soon!

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