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Crispy Smashed Potatoes + Spicy Aioli

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Crispy Smashed Potatoes with Spicy Aioli and Crispy Herbs are golden, crunchy potatoes paired with a zesty homemade aioli and topped with fragrant fried herbs. This comforting and flavorful dish makes an elevated side for gatherings, dinner parties, or cozy nights in.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

  • 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)
  • 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

Instructions

  1. Place washed potatoes in a pot and cover with cold water. Add vinegar and salt. Bring to a boil, then simmer for about 20 minutes or until fork-tender. Drain and rinse under cold water.
  2. Place the cooked potatoes on a baking sheet and gently smash each one with the palm of your hand or a spatula.
  3. Preheat the oven to 450°F (230°C). Drizzle smashed potatoes generously with olive oil, season with salt and pepper, and roast for 30 minutes or until crispy and golden.
  4. For the aioli: Grind dried chilies, salt, and peppercorns into a powder using a mortar and pestle. Add garlic and mash to a paste. Stir in lemon juice. Transfer to a blender, add egg, and blend. Slowly drizzle in canola oil followed by olive oil until thickened. Chill until ready to serve.
  5. Heat a small amount of neutral oil in a skillet. Fry herbs in batches for 1–3 minutes until crisp. Remove to a paper towel and sprinkle with lemon zest.
  6. Spread half the aioli on a serving platter. Arrange crispy potatoes over it. Top with crispy herbs and extra lemon zest. Serve with remaining aioli on the side.

Notes

  • Boil and smash potatoes ahead of time to save time on serving day.
  • Adjust the chili quantity to control aioli spiciness.
  • Fried herbs add both crunch and aroma—use your favorites.
  • The aioli thickens best when ingredients are room temperature.
  • Use parchment-lined trays to reduce sticking when roasting potatoes.

Nutrition

Find it online: https://savorymomskitchen.com/crispy-smashed-potatoes-spicy-aioli/