Snack · 50 min · american

Crispy Smashed Potatoes with Garlic Aioli

Ingredients

• 1.5 lbs Baby potatoes
• 3 tbsp Olive oil
• 2 cloves Garlic
• 1/3 cup Mayonnaise
• 1/2 Lemon

Steps

1. Heat the oven to 450°F and line a baking sheet with parchment paper.
2. Boil the baby potatoes in well-salted water for 15 to 18 minutes, until a paring knife slides in with no resistance.
3. Drain and let them steam-dry in the colander for 5 minutes. Dry surfaces crisp far better than wet ones.
4. Smash each potato with the bottom of a sturdy glass to about 1/2 inch thick. The craggy, broken edges are what get the crispiest, so don{Q}t aim for neat.
5. Drizzle generously with olive oil, season boldly with salt and pepper, and roast 25 to 30 minutes, flipping once, until deep golden and crisp.
6. Meanwhile, grate the garlic into the mayonnaise with the lemon juice and a pinch of salt for a quick aioli.
7. Beginner tip: let the aioli sit 10 minutes before serving so the raw garlic mellows. Serve the potatoes hot with the aioli for dipping.

Build my plan — free

← All recipes