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
- 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)
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.
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
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