Crispy Smashed Potatoes with Garlic Aioli
Ingredients
- 800 g baby potatoes
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 4 tbsp mayonnaise
- 1 tsp lemon juice
- 2 garlic cloves, grated
- Salt and black pepper
- Fresh chives, chopped
Instructions
- Boil the potatoes in salted water for 15 minutes, until a knife slides in easily.
- Drain and let them steam dry for 5 minutes.
- Preheat the oven to 220°C (425°F). Spread the potatoes on a baking tray and press each one flat with the base of a glass.
- Drizzle with olive oil, sprinkle with paprika, salt, and pepper.
- Roast for 25 minutes, until the edges are deep golden and crisp.
- Mix the mayonnaise, lemon juice, and grated garlic into an aioli and serve alongside.
Notes
Grate the garlic rather than chopping it — it blends into the aioli instead of biting back.
Recipe from RecipoHub — https://recipohub.com/recipe/crispy-smashed-potatoes/