Crispy smashed potatoes baked to perfection, topped with a garlicky chipotle aioli and freshly chopped cilantro.
Were going back to the basics for this recipe with good old potatoes. Is it just me or do most of the best foods always come in the colour beige? I mean there’s pasta, sourdough bread, pastries, cookies, muffins.. Shall I go on? Let’s just say if baked potatoes and fries had a baby, it would be these crispy smashed potatoes.
These guys are both fun to make and eat and you can basically top them with anything you’d like although I would have to recommend my chipotle aioli with fresh cilantro.. Seriously amazing!
These smashed potatoes are perfect to bring to a holiday party or potluck as a side as they are already portioned out and ready to serve.
If you make this recipe, be sure to share a photo on social media and tag me @urhealthnut #healthnuteats so that I can see your creations!
For more delicious and easy holiday recipes that you can prep ahead of time, check out these blog posts:
- Maple Cinnamon Roasted Delicata Squash
- Mushroom Leek Scalloped Potatoes
- Lemon and Garlic Green Beans
And as always, you can watch the full recipe video over on YouTube!
Recipe
Crispy Smashed Potatoes with a Chipotle Aioli
Ingredients:
- 8 yellow yukon potatoes peel on
- 1/4 cup olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Optional: 1/2 cup fresh cilantro chopped
Chipotle Aioli
- 1 tsp chipotle powder
- 1/2 cup mayonnaise I used veganaise
- 2 cloves of garlic crushed
- 1 tbsp lemon juice
- pinch of sea salt and black pepper to taste
Instructions:
- Add potatoes into a large pot and cover with water and a pinch of sea salt. Bring water to a boil and then reduce heat and simmer potatoes uncovered for 25 minutes, until fork tender.
- When there is about 10 minutes left of boiling the potatoes, preheat oven to 400F.
- Drain potatoes and allow to cool slightly before transfer them to a baking tray lined with parchment paper.
- Using a potato masher, press down firmly on each potatoe about half way so you get a "smashed" look without it falling apart.
- Drizzle about 1 tsp of olive oil on each smashed potatao and top with some sea salt and pepper.
- Roast in the oven for 25-30 min until the tops are golden brown and crispy.
- Allow to cool slightly before drizzling with chipotle aioli or just have it as a dip on the side.
- Optional: Top each potato with freshly chopped cilantro and serve.
Chipotle Aioli
- In a bowl or blender mix together all of the ingredients until well combined and store in the fridge for the flavours to intensive while the potatoes are roasting.
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I made this but with purple potatoes and it was really tasty thank you! I also put horseradish in my aioli.