Smashed Baby Potatoes with Jalapeño Garlic Aioli

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.

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

• 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 

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!

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. 

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! 

the goods

Baking Sheets

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Food Processor

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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

Print Recipe Pin Recipe Rate

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4 people

Calories: 200kcal

Author: Tawnie Graham of Kroll’s Korner

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Ingredients

• ▢ 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)

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Instructions

• 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.

Video

Notes

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

Nutrition

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

Hi, I’m Tawnie!

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.

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