Description
Make perfectly crispy smashed potatoes directly on a sheet pan, served with a simple homemade garlic aioli dipping sauce.
Ingredients
Scale
- 2 lbs small potatoes (like Yukon Gold or red potatoes)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large sheet pan with parchment paper for easy cleanup.
- Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 to 20 minutes. Drain them well.
- Spread the boiled potatoes onto the prepared sheet pan. Using the bottom of a glass or a potato masher, gently press each potato until it is flattened to about 1/2 inch thickness. Do not smash them completely flat.
- Drizzle the potatoes evenly with the olive oil. Sprinkle with salt, black pepper, and garlic powder. Toss lightly on the pan to coat.
- Roast the potatoes for 25 to 35 minutes. Flip them carefully halfway through the cooking time. Continue roasting until the edges are deeply golden brown and very crispy.
- While the potatoes finish roasting, prepare the aioli. In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until fully mixed.
- Remove the crispy potatoes from the oven. Serve immediately with the garlic aioli for dipping.
Notes
- For maximum crispiness, ensure the potatoes are completely dry after boiling before you smash and oil them.
- If your potatoes are not browning enough, turn the oven to the broiler setting for the last 1 to 2 minutes, watching them closely to prevent burning.
- You can substitute sour cream for mayonnaise in the aioli for a tangier flavor.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 5
- Cholesterol: 10