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Sheet Pan Crispy Smashed Potatoes with Garlic Aioli

A plate piled high with golden brown Sheet Pan Crispy Smashed Potatoes next to a small bowl of garlic aioli.
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Make perfectly crispy smashed potatoes right on a sheet pan. This recipe includes instructions for achieving a crunchy exterior and fluffy interior, served with a simple, homemade garlic aioli.

Ingredients

Scale
  • 2 lbs small potatoes (like Yukon Gold or red potatoes)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper.
  2. 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 easily pierced with a fork, about 15 to 20 minutes. Drain them well.
  3. Place the boiled potatoes onto the prepared sheet pan. Drizzle 2 tablespoons of olive oil over the potatoes. Gently smash each potato using the bottom of a glass or a potato masher until it is about 1/2 inch thick. Do not smash them completely flat.
  4. In a small bowl, mix the remaining 1 tablespoon of olive oil with the salt, pepper, garlic powder, and paprika. Brush or drizzle this mixture evenly over the smashed potatoes.
  5. Roast the potatoes for 25 to 30 minutes. Flip them carefully, then roast for another 10 to 15 minutes, or until the edges are deeply golden brown and very crispy.
  6. While the potatoes finish roasting, prepare the aioli. In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until smooth.
  7. Stir the chopped parsley into the aioli.
  8. Serve the hot, crispy smashed potatoes immediately with the garlic aioli for dipping.

Notes

  • For extra crispiness, let the boiled potatoes air dry on the pan for 5 minutes before smashing them.
  • You can substitute the mayonnaise with Greek yogurt for a lighter sauce, though the texture will change.
  • If you do not have paprika, you can use a pinch of cayenne pepper for a slight kick.

Nutrition

Find it online: https://afripaket.com/sheet-pan-crispy-smashed-potatoes-garlic-aioli/