Golden and crispy on the outside, soft and fluffy on the inside, these Crispy Smashed Potatoes with Spicy Aioli and Crispy Herbs are the ultimate comfort side dish. The combination of roasted potatoes, zesty aioli, and fragrant fried herbs makes every bite irresistible—perfect for gatherings, family dinners, or a cozy weekend treat.

Why You’ll Love This Recipe

This recipe brings together three simple yet powerful elements—crispy potatoes, creamy aioli, and aromatic herbs—for a dish that feels elevated but is surprisingly easy to make. The potatoes are smashed and roasted for extra crunch, while the homemade aioli delivers a punch of spice and tang. The crispy herbs on top add texture and freshness, turning a humble side into something truly special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the potatoes:
2 lbs small potatoes (any variety)
A splash of white or apple cider vinegar
2 tablespoons kosher salt (for boiling water)
Extra virgin olive oil (for roasting)
Freshly ground black pepper, to taste

For the aioli:
6–7 dried piquín chilies (optional, for heat)
2 teaspoons salt
8 peppercorns
1–3 small garlic cloves, peeled
Juice of ½ lemon
1 large egg, room temperature
¾ cup canola or neutral vegetable oil
¼ cup olive oil

For the crispy herbs:
A large handful of herbs (parsley, basil, sage, rosemary, or hoja santa)
Neutral vegetable oil (for frying)
Zest of ½ lemon

Directions

1. Boil the potatoes:
   Wash the potatoes thoroughly. Place them in a large pot, cover with cold water, and add a splash of vinegar and 2 tablespoons of salt. Bring to a boil, then reduce to medium-high heat and simmer for about 20 minutes, or until fork-tender but still slightly firm.
2. Smash the potatoes:
   Drain and rinse the potatoes with cold water to cool slightly. Place them on a large baking sheet and gently flatten each one with the palm of your hand or the back of a spatula.
3. Roast the potatoes:
   Preheat the oven to 450°F (230°C). Drizzle the potatoes generously with olive oil, making sure they’re well coated. Season with salt and black pepper. Roast for about 30 minutes, checking occasionally, until the edges are golden and crisp.
4. Make the aioli:
   In a mortar and pestle, grind the piquín chilies, salt, and peppercorns into a fine powder. Add the garlic and mash into a smooth paste. Stir in lemon juice, then transfer to a blender or food processor. Add the egg and pulse to combine. With the machine running, slowly drizzle in the vegetable oil, followed by the olive oil, until the mixture thickens into a creamy aioli. Chill until ready to serve.
5. Crisp the herbs:
   Heat a small amount of neutral oil in a pan over medium-high heat. Add the herbs and fry for 1–3 minutes until crisp but not browned. Transfer to a paper towel–lined plate and sprinkle with lemon zest.
6. Assemble the dish:
   Spread half of the aioli on a serving platter. Arrange the crispy potatoes on top, sprinkle with the fried herbs, and finish with a touch of lemon zest. Serve immediately with the remaining aioli on the side for dipping.

Servings and timing

Servings: 4 (as a side dish)
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Mild version: Skip the piquín chilies in the aioli for a classic, garlicky flavor.
• Herb twist: Try thyme or dill instead of rosemary for a softer, more aromatic touch.
• Citrus boost: Add a bit of lime juice to the aioli for a fresh, tangy kick.
• Vegan option: Substitute the egg with aquafaba (chickpea brine) for a vegan aioli alternative.
• Spice swap: Use smoked paprika or chili flakes instead of dried chilies for a different depth of flavor.

Storage/Reheating

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 10–12 minutes to restore crispiness. The aioli can be refrigerated for up to 4 days; stir before serving. Avoid freezing as it may alter the texture of both the potatoes and the aioli.

FAQs

1. Can I use large potatoes instead of small ones?

Yes, but cut them into smaller chunks before boiling and smashing so they cook evenly and crisp well.

2. What can I use instead of piquín chilies?

You can use dried chili flakes, cayenne pepper, or smoked paprika for a similar spicy flavor.

3. How do I make the aioli thicker?

If your aioli is too thin, slowly add a bit more oil while blending until it reaches the desired consistency.

4. Can I prepare the potatoes ahead of time?

Yes, you can boil and smash them in advance. Roast them just before serving for the best texture.

5. Is it necessary to use vinegar when boiling the potatoes?

The vinegar helps the potatoes hold their shape and enhances their flavor, but it’s optional.

6. What herbs pair best with this recipe?

Parsley, sage, rosemary, or basil work beautifully, adding both aroma and texture.

7. Can I air-fry the smashed potatoes instead of roasting?

Yes, air-frying at 400°F (200°C) for 15–20 minutes yields excellent crispiness with less oil.

8. How spicy is the aioli?

That depends on how many chilies you use. Start with fewer and adjust to your taste.

9. What type of oil is best for frying herbs?

A neutral oil like canola or sunflower oil ensures the herbs stay crisp without burning.

10. Can I serve this dish cold?

It’s best served warm, but you can enjoy leftovers at room temperature for a more salad-like side.

Conclusion

Crispy Smashed Potatoes with Spicy Aioli and Crispy Herbs is a recipe that turns simple ingredients into something spectacular. With its golden crunch, creamy heat, and fragrant toppings, this dish is both comforting and impressive—perfect for any table, any time.

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