If there ever was a perfect potato, it would be the smashed potato. And there is lots of competition in the potato world between chips, fries, mashed, and baked potatoes.
The smashed potato encompasses all of what is good about a potato. They have the crispy golden edges to rival the best fries, the creamy and hearty baked/mashed potato texture, and they are flavorful and salty like a good chip.
There is an exact science to making the best smashed potato. And by exact science, I really mean simple two-step cooking method. But the two steps are important for perfect smashed potatoes, so listen up!
First thing’s first. We boil the potatoes. As old-school as it gets, this step cooks the interior of the potatoes and gets them ready for smashing. Boiling ensures perfectly creamy centers, a crucial part of the anatomy of a smashed potato. We add a hefty pinch (or three!) of salt into the water. This makes the skins of the potatoes salty and preps them to get extra crispy in the oven.
Second, we smash the potatoes. Use a meat cleaver, the back of a glass, a spatula – any heavy duty flat object will do – and give the potatoes a good smash. They should smash easily (if they don’t, just boil them for a few more minutes). Then brush the potatoes with olive oil and season them up with salt and pepper. Roast them in a hot hot hot oven until they are golden brown and have crispy edges.
Do you see those edges????
Smashed potatoes with all of their jagged edges and pockets are begging to be topped with a creamy sauce that will sink right into all its crevices and infuse it with flavor.
This chipotle aioli is garlicky, smokey, slightly spicy, and most importantly, can be stirred together in 5 minutes.
It is the perfect cold and creamy compliment to our crisp and hot potatoes.
Ready, set, smash!
Smashed Potatoes with Chipotle Aioli are an easy 4 ingredient side recipe. Smashing the potatoes before roasting means more of those perfect crispy edges.
For the potatoes:
- 2 pounds baby red or yellow potatoes
- 2 tablespoons olive oil (more if needed)
- Salt and pepper
For the Aioli sauce:
- 1/2 cup mayo of choice
- 1 clove garlic (minced)
- 1 chipotle chili in adobo sauce (minced)
- Pinch salt and pepper
- Add the potatoes to a large pot and cover them with water. Add in 1 tablespoon of salt. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 20 minutes. Drain the potatoes.
- Preheat the oven to 450 degrees. Place the potatoes on a baking sheet that has been coated with olive oil. Using a meat cleaver or the back of a glass, press down on each potato to flatten them out.
- Brush them with oil and season them with salt and pepper. Bake for 20-30 minutes or until the potatoes have crispy edges.
- While the potatoes are cooking, stir together all of the aioli ingredients. Serve the potatoes with the aioli.
To keep this recipe vegan, choose a vegan mayo.