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Crispy Smashed Red Potatoes

Small red potatoes are boiled, smashed, roasted until crisp, and served with a tangy garlic aioli.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 2 servings

Ingredients

  • 1 pound small red potatoes scrubbed clean and trimmed of any imperfections
  • 1 tablespoon salt plus more as needed for seasoning
  • 3 tablespoons olive oil
  • pepper to taste
  • 1/4 cup plain yogurt or mayonnaise use yogurt or mayonnaise (or 50/50 combo)
  • 1 clove garlic pressed
  • 1 teaspoon lemon juice fresh or bottled
  • 1/8 teaspoon salt for aioli
  • 1/8 teaspoon pepper for aioli

Instructions

  • Preheat the oven to 450°F and grease a large rimmed baking sheet with cooking spray or a thin layer of oil.
  • Place the cleaned small red potatoes in a medium pot and cover with cold water; add 1 tablespoon salt. Bring to a simmer and cook until just fork-tender, about 10 to 15 minutes.
  • Drain the potatoes in a colander and let them cool for about 5 minutes so they are easy to handle.
  • Drizzle 1 tablespoon of the olive oil over the prepared baking sheet. Place the potatoes on the sheet and toss or shake so they are lightly coated in oil.
  • Use a potato masher or the bottom of a flat-bottomed glass (sprayed with cooking spray) to gently smash each potato to about 1/2-inch thickness.
  • Drizzle the remaining 2 tablespoons olive oil over the smashed potatoes, season with additional salt and pepper to taste, and spread them in a single layer with some space between pieces.
  • Bake until the potatoes are golden and crispy around the edges, about 30 to 40 minutes.
  • While the potatoes bake, make the aioli by stirring together the yogurt or mayonnaise, pressed garlic, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Serve the crispy smashed potatoes warm with the aioli for dipping.

Equipment

  • large rimmed baking sheet
  • medium pot
  • potato masher or flat-bottomed glass
  • small bowl
  • Colander

Notes

  • You can use a 50/50 combo of mayonnaise and yogurt to reduce calories while keeping richness.
  • For larger red potatoes, separate smashed masses into smaller pieces so edges crisp.
  • Approximate nutrition info in the original source is for 3 servings with yogurt aioli.