Crispy Garlic Smashed Potatoes with Pesto Aioil
These crispy smashed potatoes are the BEST snack, appetizer, or side dish - especially served with pesto aioli! Super easy to make, they're crispy on the outside, soft in the center, and full of flavor!
Ingredients
Potatoes
- 2 lbs baby potatoes, red or gold
- 3 tbsp olive oil
- 1 1/2 tsp garlic powder
- sea salt & pepper, to taste
- 1/2 tbsp oregano * or other herbs of choice
- 1/2 tbsp dried parsley
- 1/2 tbsp dried chives
Pesto Aioli
- 1/2 cup pesto
- 1/2 cup avocado oil mayonnaise
Instructions
Potatoes
- Preheat oven to 425F.
- Add the potatoes to a large pot. Cover with water. Place the pot on the stovetop on medium-high heat, until it boils. Let the water simmer for 15 or so minutes, until the potatoes are fork tender. Drain and let them cool 5 minutes.
- Grab a large sheet pan and grease with olive oil. Place the potatoes on it. Drizzle the potatoes with 1 1/2 tbsp olive oil and season with salt and pepper.
- Using the bottom of a glass, smash the potatoes until they are about 1/4" thick. Make sure there is a little room between each on the pan so they get crispy.
- Drizzle over the remaining olive oil and herbs/seasonings.
- Bake for 35-40 minutes, until crispy to your liking, rotating the pan half way through.
- Serve immediately with the pesto aioli or dipping sauce of choice.
Pesto Aioli
- Mix together the pesto and mayonnaise in a small bowl. Taste and adjust as you'd like.