• 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.