4.89 from 9 reviews

Smashed Baby Potatoes with Jalapeño Garlic Aioli

Jump to RecipeVideoPrintRate

This post may contain affiliate links. Please read our disclosure policy.

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

(For the full recipe, scroll down to the recipe card below)

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?

  • A fork
  • Bottom of a mason jar or flat bottomed cup
  • Potato masher

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

Pick a potato dish!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

smashed baby potatoes on parchment paper
4.89 from 9 reviews

Smashed Potatoes with Jalapeño Garlic Aioli

Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 4 people
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.


  • 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)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • 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.
    1 lb. baby potatoes (~15-20 small Yukon and/or red potatoes)
  • 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.
    1 jalapeño, diced, 1/2 cup mayonnaise, 1/4 cup cilantro, fresh, 2 cloves garlic, minced, 1 Tbsp. lime juice (or lemon juice)
  • 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.
    3 Tbsp. Olive oil
  • 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.
    1 tsp. dried basil, 3 tsp. salt, 1/2 tsp. pepper
  • 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

Nutrition Information

Serving: 1serving, Calories: 200kcal (10%), Carbohydrates: 15g (5%), Protein: 2g (4%), Fat: 15g (23%), Saturated Fat: 2g (13%), Cholesterol: 8mg (3%), Sodium: 1194mg (52%), Potassium: 340mg (10%), Fiber: 2g (8%), Sugar: 1g (1%), Vitamin A: 86IU (2%), Vitamin C: 15mg (18%), Calcium: 35mg (4%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

Read More
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Filter By : All
Oldest Most Voted
Inline Feedbacks
View all comments

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!!


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

Caitlyn Erhardt

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


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

Chef Mireille

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


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