Crispy Smashed Potatoes Recipe – Easy Garlic Aioli Side for Dinner

Let me tell you, when the golden, crackling aroma of crispy smashed potatoes dances out of my oven, it’s like an open invitation for everyone to gather in the kitchen. There’s that unmistakable sizzle, the kind that has you peeking through the oven window just to watch those potatoes get perfectly crisp edges (I’m not ashamed to admit I do this every time). The first time I made these crispy smashed potatoes with garlic aioli, it was a rainy Saturday and I was craving something comforting but a little more exciting than the usual mashed potatoes. I still remember that first bite—the crunch, the fluffy center, and the garlicky aioli drizzled like a little secret sauce. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

These potatoes remind me of family dinners growing up, where everyone would fight over the crispiest pieces. My grandma used to make something similar, but with a lot more butter (and let’s face it, she never measured a thing). When I first tested this recipe for crispy smashed potatoes, I was trying to recreate that nostalgic feeling but with a modern twist—the garlic aioli. My family couldn’t stop sneaking them off the baking sheet, and honestly, I can’t really blame them. These potatoes are dangerously easy and provide pure, nostalgic comfort. They brighten up any dinner table, make a perfect snack for game day, and they’re always the first thing to disappear at potlucks.

If you’re looking for a side that’s both rustic and impressive (and let’s be real, who isn’t?), these smashers are it. I’ve tested this recipe more times than I can count in the name of research, of course. Now, crispy smashed potatoes with garlic aioli are a staple for family gatherings, Sunday roasts, and cozy evenings at home. They feel like a warm hug, and you’re going to want to bookmark this one. So pull out your sheet pan and let’s make potato magic happen!

Why You’ll Love This Crispy Smashed Potatoes Recipe

Honestly, there’s just something irresistible about crispy smashed potatoes with garlic aioli. After dozens of kitchen trials and taste tests (my neighbors definitely don’t mind), I’m convinced this recipe deserves a permanent spot in your side dish rotation. Here’s why you’ll keep coming back for more:

• Quick & Easy: You can have these on the table in under 45 minutes. Perfect for busy weeknights or last-minute cravings when you want something special, but not fussy.
• Simple Ingredients: No need for a fancy grocery run. Most of these ingredients are probably hanging out in your pantry or fridge right now (seriously, potatoes, olive oil, garlic, done!).
• Perfect for Any Occasion: Serve them at a casual family dinner, spice up your holiday spread, or bring them to a potluck and watch them vanish. They even make a fun appetizer for parties (just cut the potatoes smaller for bite-size snacks).
• Crowd-Pleaser: Kids love them, adults go back for seconds, and even the pickiest eaters can’t resist that crispy, golden edge. They’re like fancy fries, only better.
• Unbelievably Delicious: The combination of crunchy potato edges, soft centers, and a punchy, creamy garlic aioli is just next-level comfort food. It’s the kind of dish you dream about long after the last bite.

What sets my crispy smashed potatoes apart? Well, I steam the potatoes just until fork-tender, smash them with the bottom of a glass (hello, catharsis!), and then roast at a high temp for that shattering crunch. The garlic aioli is whipped up in minutes—no raw egg, just creamy mayo, fresh lemon juice, and plenty of garlic. It’s not just a side dish—it’s the side dish. Some recipes get soggy or bland, but these potatoes are all about bold flavor and texture, every single time. You can even prep the aioli ahead to save a few precious minutes.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It turns a simple dinner into something memorable, and it’s a sneaky way to impress guests without breaking a sweat. When you need comfort food that delivers a little wow-factor (but still feels like home), crispy smashed potatoes with garlic aioli have your back. Trust me, you’ll be making these on repeat—just don’t be surprised if you find yourself eating them straight from the pan (I won’t judge!).

What Ingredients You Will Need

These crispy smashed potatoes with garlic aioli use straightforward, honest ingredients—nothing fancy, all flavor. Everything works together to make each bite taste like you spent hours in the kitchen (spoiler: you didn’t). Here’s what you’ll need:

For the Crispy Smashed Potatoes:

• Baby potatoes (1.5 lbs / 680g): Yellow or red potatoes are best. Choose ones about the size of a golf ball for perfect smashing and crispy edges. Yukon Golds give a buttery center, while red potatoes hold their shape well. (I like to mix them for color on the plate.)
• Olive oil (3 tbsp / 45ml): Use good quality extra-virgin olive oil for the best flavor and that lovely golden finish.
• Kosher salt (1 tsp / 6g): Enhances the potato’s natural flavor. Table salt works in a pinch, but I like the texture of kosher.
• Freshly ground black pepper (½ tsp / 1g): Adds a subtle kick. Adjust to taste.
• Garlic powder (½ tsp / 2g): For a little extra savory punch (in addition to the aioli).
• Fresh parsley or chives (2 tbsp, chopped / 7g): For garnish and a pop of color. Optional, but highly recommended.

For the Garlic Aioli:

• Mayonnaise (½ cup / 120g): I usually go with Hellmann’s or Duke’s for a classic, creamy base. Substitute with vegan mayo if you’d like.
• Fresh garlic (2 cloves, finely minced): The star of the show! Use a microplane for the smoothest texture.
• Lemon juice (1 tbsp / 15ml): Freshly squeezed, for brightness and zip. Bottled works in a pinch, but fresh tastes best.
• Salt (¼ tsp / 1.5g): To season the aioli.
• Black pepper (pinch): Optional, but adds a little depth.

Ingredient Tips:

• If you can’t find baby potatoes, cut larger potatoes into chunks. They’ll still crisp up beautifully.
• For a dairy-free version, use vegan mayo and skip the butter (if using).
• Seasonal swaps are fun—try topping with fresh dill in the spring or smoked paprika in the fall.
• No fresh garlic? Use ½ tsp garlic powder in the aioli.
• Want heat? Add a pinch of cayenne or smoked paprika to the aioli.

These ingredients are all about comfort, convenience, and flexibility. You’ll see—they really do make the best crispy smashed potatoes with garlic aioli you’ve ever tasted.

Equipment Needed

• Large pot: For boiling the potatoes. Any sturdy stockpot or saucepan will do the trick.
• Colander: For draining potatoes after boiling. I’ve used a slotted spoon in a pinch.
• Baking sheet (rimmed): The bigger, the better—gives potatoes room to crisp up. If you don’t have one, use two smaller pans.
• Parchment paper or silicone baking mat: Makes cleanup a breeze and helps prevent sticking. Foil works, but you might lose a little crunch.
• Flat-bottomed glass or potato masher: For smashing potatoes. A mug or measuring cup with a flat base works great, too—just be gentle.
• Small mixing bowl: For the garlic aioli.
• Whisk or fork: To blend the aioli. I sometimes use a spoon and a little elbow grease.
• Chef’s knife and cutting board: For mincing garlic and herbs.

If you’re just starting out, don’t worry about fancy gadgets—these crispy smashed potatoes with garlic aioli are all about using what you have. I’ve made these with just a pot, a baking tray, and a coffee mug for smashing! For tools like silicone mats, a quick rinse in hot soapy water keeps them in good shape for years. And if your sheet pan is looking a little worn, that’s just added kitchen character, right?

How to Make Crispy Smashed Potatoes with Garlic Aioli

1. Boil the Potatoes:
   • Place 1.5 lbs (680g) baby potatoes in a large pot. Cover with cold water and add a pinch of salt.
   • Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 18-22 minutes, or until potatoes are fork-tender but not falling apart. (You want them soft enough to smash, but still holding their shape.)
   • Drain in a colander and let them cool for 5 minutes. This little pause helps the skins dry out and get extra crispy in the oven.
2. Preheat the Oven:
   • While potatoes cool, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat for easy release and crispiness.
3. Smash the Potatoes:
   • Transfer potatoes to the prepared baking sheet, spacing them at least an inch apart.
   • Use a flat-bottomed glass, mug, or potato masher to gently press each potato until about ½-inch (1.3cm) thick. Don’t go too thin, or they’ll fall apart! If a few split, no worries—they still get crispy and delicious.
4. Season and Oil:
   • Brush or drizzle 3 tbsp (45ml) olive oil evenly over the potatoes. Make sure to get some into the nooks and crannies.
   • Sprinkle with 1 tsp (6g) kosher salt, ½ tsp (1g) black pepper, and ½ tsp (2g) garlic powder.
   • For extra flavor, sprinkle with chopped parsley or chives now, or save for after baking.
5. Bake for Maximum Crispiness:
   • Roast in the oven for 25-30 minutes, or until edges are deep golden brown and crispy. Rotate the sheet halfway through for even color.
   • If you like them extra-crispy, broil for 2-3 minutes at the end, watching closely so they don’t burn. You’ll smell that irresistible toasty potato aroma when they’re ready.
6. Make the Garlic Aioli:
   • While potatoes bake, combine ½ cup (120g) mayonnaise, 2 minced garlic cloves, 1 tbsp (15ml) lemon juice, ¼ tsp (1.5g) salt, and a pinch of black pepper in a small bowl.
   • Whisk until smooth and creamy. Taste and adjust salt or lemon to your liking. (If you want it garlickier, add another clove—just warning you, it’s addicting!)
7. Serve and Garnish:
   • Transfer crispy smashed potatoes to a serving platter. Drizzle with garlic aioli, or serve it on the side for dipping.
   • Top with more fresh herbs if you like. Serve hot for best crunch!

Troubleshooting Tips: If your potatoes stick, try letting them cool a bit before smashing. Too much oil? Blot with a paper towel after baking. If they aren’t crispy enough, bake a few minutes longer—every oven is a little different. And don’t stress if some potatoes break—the jagged edges get extra crunchy!

Cooking Tips & Techniques

• Choose Even-Sized Potatoes: This helps them all cook at the same rate, so you don’t end up with some mushy and some raw. I’ve learned this the hard way!
• Don’t Overcrowd the Pan: Give your potatoes some space on the baking sheet. If they’re too close, they’ll steam instead of crisp. Use two pans if you need to.
• Get Creative with Smashing: Don’t worry about perfect circles. The more crevices and rough edges, the crispier they’ll get. I sometimes twist the glass a bit for extra texture.
• High-Heat is Key: Roasting at 450°F (230°C) is what gives you that shattering crunch. Lower temps make for soggier potatoes. I’ve tried both—you want that high heat!
• Use Fresh Garlic for Aioli: Pre-minced garlic just doesn’t have the same kick. If you’re sensitive to raw garlic, let the aioli sit for 10 minutes to mellow out the flavor.
• Make Ahead: Parboil the potatoes earlier in the day, then smash and roast just before serving. This trick saves so much time for dinner parties.
• Watch the Broiler: If you use the broiler to finish, don’t walk away. I’ve burned a batch or two by answering the door—these go from crispy to charred in seconds.
• Consistency is Everything: If you want every batch to come out perfectly, invest in an oven thermometer and check your baking sheet for warps. Even heat makes a difference!
• Clean as You Go: Garlic aioli dishes can get sticky, so a quick rinse right after mixing saves scrubbing later (speaking from too many dried-on bowls).

Honestly, I’ve had batches where I smashed too hard and ended up with mashed potatoes instead of smashed. And yes, I’ve forgotten to salt the water—don’t skip that step! Every little tweak makes a big difference, and soon you’ll be making these crispy smashed potatoes with your eyes closed (almost).

Variations & Adaptations

• Cheesy Smashed Potatoes: Sprinkle shredded Parmesan, cheddar, or a vegan cheese alternative over the potatoes in the last 5 minutes of baking. The cheese bubbles up and turns golden—just watch it closely so it doesn’t burn.
• Herb Lovers’ Version: Add fresh rosemary, thyme, or dill along with the olive oil before baking. In the summer, I love adding snipped basil right before serving for a fresh twist.
• Spicy Smashed Potatoes: Mix a pinch of cayenne, smoked paprika, or chili flakes into the olive oil before drizzling. Serve with a sriracha or chipotle aioli instead of classic garlic. I sometimes add a dash of hot sauce for an extra kick.
• Allergy-Friendly Adaptations: For dairy-free, use vegan mayo in the aioli and skip any cheese toppings. For gluten-free, rest easy—these are naturally gluten-free! Just double-check your mayo if you’re especially sensitive.
• Different Cooking Methods: If you don’t want to turn on your oven, try air frying the smashed potatoes at 400°F (200°C) for 12-15 minutes (in batches). They get crispy in less time, but watch for overcrowding.
• Personal Favorite: Sometimes I add a sprinkle of za’atar spice blend and a squeeze of lemon over the hot potatoes for a Mediterranean vibe. It’s a fun way to change things up!

The beauty of crispy smashed potatoes with garlic aioli is how customizable they are. Whether you’re cooking for picky eaters, spice lovers, or someone with dietary restrictions, there’s a version for everyone. Don’t be afraid to experiment—you might stumble on a new family favorite (just like I did).

Serving & Storage Suggestions

• Serving Temperature: Serve these crispy smashed potatoes hot from the oven for maximum crunch. The garlic aioli is best at room temperature, so set it out a few minutes before serving.
• Presentation: Pile potatoes on a large platter and drizzle with aioli, then sprinkle with fresh herbs for color. These look gorgeous on a rustic wooden board—perfect for Pinterest-worthy photos.
• Pairings: These potatoes go with everything! Try them alongside roast chicken, grilled steak, baked salmon, or even as a snack with a crisp green salad. I love pairing them with a glass of chilled white wine or a citrusy lemonade.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Store aioli separately to keep the potatoes from getting soggy.
• Reheating: Reheat potatoes in a 400°F (200°C) oven or air fryer for 8-10 minutes. Skip the microwave—it makes them soft instead of crisp. Stir the aioli and add a fresh squeeze of lemon if it thickens in the fridge.
• Flavor Over Time: The garlic flavor in the aioli deepens as it sits, so leftovers can taste even more intense the next day (if you have any left!).

Honestly, these are so good you probably won’t have leftovers, but if you do, they make a killer base for breakfast hash or a quick lunch with a fried egg on top. You can’t go wrong!

Nutritional Information & Benefits

Here’s a quick look at the nutritional side of crispy smashed potatoes with garlic aioli (per serving, about 4 servings total):

• Calories: ~260
• Fat: 16g (mostly from olive oil and mayo)
• Carbohydrates: 26g
• Protein: 3g
• Fiber: 3g

Health Benefits: Potatoes are a great source of potassium, vitamin C, and fiber (especially with the skins left on). Olive oil provides heart-healthy fats, and fresh garlic brings immune-boosting benefits. If you use vegan mayo, the recipe is entirely plant-based. Crispy smashed potatoes are naturally gluten-free, and you can make them dairy-free with a simple mayo swap. Allergens to watch: eggs (in mayo). As someone who values comfort food that doesn’t weigh you down, I love knowing these pack flavor and feel-good nutrients into every bite.

Conclusion

If you’re searching for a side dish that’s equal parts cozy, crunchy, and completely addictive, crispy smashed potatoes with garlic aioli are your answer. They’re easy enough for weeknights, but special enough for the holidays or hosting friends. You can tweak the herbs, turn up the heat, or switch up the aioli—the possibilities are endless, and you really can’t mess this up.

This recipe has become a household favorite for us, and I hope it brings that same “wow, these are amazing!” energy into your kitchen. Life’s too short for boring potatoes—bookmark this one, share with your fellow potato lovers, and don’t forget to comment below with your own twists. Who knows, your version might become my new go-to! Until next time, happy smashing and even happier eating!

Frequently Asked Questions (FAQs)

Can I make crispy smashed potatoes ahead of time?

Yes! Boil the potatoes earlier in the day and keep them covered in the fridge. Smash and roast just before serving for the best crunch.

What’s the best kind of potato for this recipe?

Baby Yukon Gold or red potatoes work best. They hold their shape and crisp up nicely, but fingerlings or small white potatoes also work well.

How do I keep the potatoes from sticking to the pan?

Use parchment paper or a silicone baking mat, and make sure to coat the potatoes in olive oil. Let them cool slightly before smashing if they’re sticking.

Is there a vegan option for the garlic aioli?

Absolutely—just use your favorite vegan mayonnaise and follow the same instructions. The flavor stays bold and creamy!

Can I freeze leftover crispy smashed potatoes?

Technically, yes, but they lose their crunch. For best results, store in the fridge and re-crisp in the oven or air fryer before serving.

Print