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Crispy Smashed Potatoes Recipe with Rosemary Garlic Aioli

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Crispy smashed baby potatoes roasted to golden perfection and served with a fragrant rosemary garlic aioli. This easy recipe delivers crunchy edges and fluffy insides, perfect as a side or snack.

Ingredients

Scale
  • 1.5 pounds baby potatoes (small and firm)
  • 3 tablespoons olive oil
  • 2 teaspoons fresh rosemary, finely chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 large garlic cloves, minced
  • ½ cup mayonnaise (120 ml)
  • 1 tablespoon freshly squeezed lemon juice
  • Optional: ¼ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until just tender when pierced with a fork.
  3. Drain the potatoes well and let them cool slightly until warm and manageable.
  4. Place the potatoes on a large baking sheet lined with parchment paper or lightly greased.
  5. Using a potato masher or the bottom of a glass, gently press down on each potato until about ½-inch (1.25 cm) thick, being careful not to smash them into mush.
  6. Drizzle the smashed potatoes with olive oil, then sprinkle with chopped rosemary, sea salt, and freshly ground black pepper. Toss gently to coat evenly.
  7. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on both sides.
  8. While the potatoes roast, prepare the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, chopped rosemary, and smoked paprika if using. Adjust seasoning to taste.
  9. Remove the potatoes from the oven once crispy and cooked through. Serve hot with garlic aioli on the side or drizzled over the top.

Notes

Do not overboil the potatoes to avoid mushy texture. Space potatoes well on the baking sheet to ensure crispiness. Flip potatoes halfway through roasting for even browning. Garlic aioli tastes better if made ahead and chilled for an hour. For vegan version, use plant-based mayonnaise. Avoid microwaving leftovers to keep crispiness; reheat in oven or toaster oven instead.

Nutrition

Keywords: crispy smashed potatoes, rosemary garlic aioli, roasted potatoes, easy side dish, garlic aioli, baby potatoes, vegan option, gluten-free

Find it online: https://evabake.com/crispy-smashed-potatoes-recipe-with-rosemary-garlic-aioli-easy-and-perfect/