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.