Crispy Smashed Potatoes with Garlic Aioli

Ingredients

• 2 ½ lb Yukon gold potatoes, small ones, halved if large
• 1 ½ tsp Kosher salt
• 4 tbsp Extra-virgin olive oil
• ¾ tsp Black pepper
• 1 tbsp Fresh rosemary, chopped
• 5 tbsp Olive oil mayonnaise
• 3 tbsp Plain 2% Greek yogurt
• 2 cloves Garlic, grated
• 1 tbsp juice Lemon
• 1 tsp Dijon mustard
• 2 tbsp Chives, sliced (optional)

Method

1. Boil the potatoes in heavily salted water 18-22 minutes, until a knife goes through with no resistance at all. Undercooked potatoes will not smash; they will crumble.
2. Drain and let them steam dry on the pan for 5 minutes. Surface moisture is what stops them crisping.
3. Heat the oven to 450°F. Spread the potatoes on an oiled sheet pan and press each one flat with the bottom of a glass or a measuring cup — about half an inch thick, with ragged edges. The edges are the best part, so do not aim for neat discs.
4. Drizzle over the olive oil, making sure it gets into the cracks, and season with pepper and rosemary.
5. Roast 30-35 minutes without turning, until the undersides are deeply browned and the edges have gone glassy. Resist flipping — one committed side beats two half-hearted ones.
6. Whisk the mayo, yogurt, grated garlic, lemon juice and mustard. Let it sit at least 5 minutes so the raw garlic mellows.
7. Serve hot, with the aioli on the side and chives over the top.

Notes

✨ The restaurant touch

Salt them one final time the second they come out of the oven, while the surface is still hot enough to take it. Salt on a cooled potato just sits there.

🧒 For the kids

These are the crispest thing on the table and usually need no help at all. Give them plain aioli without the garlic if raw garlic is too sharp — mayo, yogurt, lemon and mustard alone is still very good.

🌿 From the garden

Potatoes are one of the most satisfying things to grow in Northeast Ohio — plant seed potatoes around St. Patrick's Day and dig small waxy ones in July, which is exactly the size this wants.

🥡 Leftovers

Keeps 3 days. Re-crisp in a 425°F oven for 8 minutes; the microwave turns them to steam.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.