Smashed Baby Potatoes with Jalapeño Garlic Aioli
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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
(For the full recipe, scroll down to the recipe card below)
- 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!
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Smashed Potatoes with Jalapeño Garlic Aioli
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)
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.
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.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.
Video
Notes
Nutrition Information
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.
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!!
Hi Terry! Thank you so so much for the wonderful review, so glad you love this recipe as much as we do! Love the vegenaise swap. I am going dairy free because of breastfeeding my little one so I’ll have to try that! xo, Tawnie
I loved smashed potatoes so I can’t wait to try these with the aioli dip ? That sounds AMAZING!! Thanks for sharing.
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.
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!