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Sheet Pan Crispy Smashed Potatoes with Garlic Aioli

A pile of golden brown, crispy smashed potatoes served on a white plate with a dollop of garlic aioli.
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A straightforward recipe for making extremely crispy smashed potatoes directly on a sheet pan, served with a simple homemade garlic aioli dipping sauce.

Ingredients

Scale
  • 2 lbs small yellow or red potatoes
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced very fine
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt (for aioli)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Lightly grease a large, sturdy sheet pan with 1 tablespoon of olive oil.
  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 fork-tender, about 15 to 20 minutes. Drain them well.
  3. Spread the boiled potatoes onto the prepared sheet pan, leaving a little space between each one. Drizzle the remaining 2 tablespoons of olive oil over the potatoes. Sprinkle evenly with kosher salt, pepper, and garlic powder.
  4. Use the bottom of a sturdy glass or a potato masher to gently press down on each potato until it flattens to about 1/2 inch thick. Do not smash them completely flat.
  5. Roast the potatoes for 20 minutes.
  6. Remove the pan from the oven. Flip the potatoes carefully using a thin metal spatula. Return the pan to the oven and roast for another 15 to 20 minutes, or until the edges are deeply golden brown and crispy.
  7. While the potatoes finish roasting, prepare the aioli. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and 1/4 teaspoon of salt. Stir until fully mixed.
  8. Serve the hot, crispy smashed potatoes immediately with the homemade garlic aioli for dipping.

Notes

  • For extra crispiness, use parchment paper on the sheet pan, but ensure the potatoes are well-oiled so they do not stick to the paper.
  • If you prefer a spicier aioli, add a pinch of cayenne pepper to the sauce mixture.
  • If you want a stronger garlic flavor in the aioli, let the minced garlic sit in the lemon juice for 5 minutes before mixing it with the mayonnaise.

Nutrition

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