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Sheet Pan Crispy Smashed Potatoes with Garlic Aioli

A pile of golden brown Sheet Pan Crispy Smashed Potatoes garnished with parsley, served with a small bowl of garlic aioli.
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Make extremely crispy smashed potatoes directly on a sheet pan, served with a simple homemade garlic aioli dipping sauce.

Ingredients

Scale
  • 2 lbs small potatoes (Yukon Gold or red potatoes)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced very fine
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  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 a large, rimmed baking sheet. Let them cool for 5 minutes so they are easier to handle.
  4. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is flattened to about 1/2 inch thickness. Do not smash them completely flat.
  5. Drizzle the potatoes evenly with the olive oil. Sprinkle with salt, pepper, and garlic powder.
  6. Roast the potatoes for 25 minutes.
  7. Remove the sheet pan from the oven. Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).
  8. Flip the potatoes carefully using a thin spatula. Return the pan to the oven and roast for another 10 to 15 minutes, or until the edges are deeply golden brown and very crisp.
  9. While the potatoes finish roasting, prepare the aioli. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and chopped parsley. Stir until fully mixed.
  10. Serve the hot, crispy smashed potatoes immediately with the garlic aioli for dipping.

Notes

  • For maximum crispiness, ensure the potatoes are completely dry after boiling before you smash and oil them.
  • If your potatoes stick during the final crisping stage, use a thin metal spatula to help lift them off the pan.
  • You can make the aioli up to one day ahead and store it covered in the refrigerator.

Nutrition

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