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.
Servings 4 people
Calories 200kcal
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)
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
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