Crispy Smashed Potatoes with Aioli
Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli is a delightful vegan dish that combines the crispy texture of smashed potatoes with a zesty, creamy aioli. This recipe is perfect for a hearty side or as a snack when you crave something unique and flavorful. The combination of spices, potatoes, and a spicy dip creates an irresistible dish that can impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- Potatoes – 2 pounds, baby or small red potatoes
- Olive oil – 3 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Jalapeño – 1, finely chopped
- Cilantro – ½ cup, chopped
- Lemon juice – 2 tablespoons
- Vegan mayo – ½ cup
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure the potatoes can crisp up nicely when baked.
Step 2: Prepare the Potatoes
Wash and scrub the potatoes thoroughly, then place them in a large pot and fill it with water. Bring the water to a boil.
Step 3: Boil the Potatoes
Once the water is boiling, reduce the heat and let the potatoes boil for about 20-25 minutes until fork-tender.
Step 4: Drain and Cool
Drain the potatoes in a colander and let them cool for a few minutes.
Step 5: Smash the Potatoes
On a lined baking sheet, carefully place the boiled potatoes and use a fork or potato masher to gently smash each potato until flattened but still intact.
Step 6: Season and Drizzle
Drizzle olive oil over the smashed potatoes and season with salt, pepper, and any other desired spices to enhance the flavor.
Step 7: Bake the Potatoes
Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the edges of the potatoes are crispy and golden brown.
Step 8: Prepare the Jalapeño Cilantro Aioli
While the potatoes are baking, combine vegan mayo, minced garlic, chopped jalapeños, chopped cilantro, and lime juice in a bowl, mixing well to integrate all flavors.
Step 9: Serve
Once the potatoes are done baking, remove them from the oven, let them cool slightly, and then serve warm with the jalapeño cilantro aioli on the side.
Notes
Note 1: Choosing Potatoes
For this recipe, it’s best to use waxy potatoes like Yukon Gold, as they hold their shape well when boiled and then smashed.
Note 2: Spice Level
The level of jalapeño in the aioli can be adjusted according to your preference for spice. Feel free to experiment with other herbs or spices for variation.
Note 3: Storage
Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
Find it online: https://www.chyachya.com/crispy-smashed-potatoes-with-aioli/