Smashed Potatoes with Garlic-Parmesan Aioli
Golden, craggy-edged potatoes with tender, pillowy interiors are crisped until deeply browned, then finished with flaky salt and bright herbs for contrast. The creamy garlic-Parmesan aioli adds a tangy, umami-rich dip that clings to each ridged surface.
Try replacing Yukon Gold with baby red potatoes for a slightly firmer bite, or toss the potatoes in smoked paprika or za'atar before roasting for a flavor twist. For a lighter dip, swap half the mayonnaise for plain Greek yogurt and reduce the Parmesan slightly. Use a rimmed baking sheet and space potatoes well for maximum crisping; a convection setting gives even faster browning.
Serve these potatoes as a shareable appetizer, a game-day snack, or a weekend side for grilled meats and roasted vegetables. They reheat well in a hot oven or air fryer, making them convenient for make-ahead entertaining or casual weeknight dinners.
How to Make It
-
1
Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with parchment or a silicone mat.
-
2
Place the baby potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil, then simmer until potatoes are just tender when pierced with a knife, about 12–15 minutes.
-
3
Drain the potatoes and transfer to the prepared baking sheet, spacing them in a single layer.
-
4
Use the bottom of a wide glass or a potato masher to press each potato until it flattens to about 1–1.5 cm thick, leaving small ridges and cracks.
-
5
Brush the smashed potatoes with the olive oil and melted butter mixture, then sprinkle with black pepper and smoked paprika if using.
-
6
Roast the potatoes in the preheated oven until deeply golden and crisp at the edges, about 20–25 minutes, turning once halfway through for even browning.
-
7
While the potatoes roast, make the aioli: mince the garlic and combine with mayonnaise, grated Parmesan, lemon juice, and half the chopped parsley in a bowl. Season with a pinch of salt and taste-adjust as needed.
-
8
Transfer the roasted potatoes to a serving platter. Sprinkle with flaky salt and the remaining parsley.
-
9
Serve immediately with the garlic-Parmesan aioli alongside for dipping.
Still hungry? Try one of these
Chestnut and Mushroom Endive Boats — Roasted Winter Appetizer
Roasted chestnut and wild mushroom filling spooned into crisp endive leaves with pomegranate, pistachio crunch, and a maple-lemon drizzle.