Smashed Red Potatoes with Lemon Garlic & Herb Aioli
I’d really eat potatoes any way you make them. Mash ‘em, smash ‘em, scallop ‘em and I’m in. These smashed potatoes are easy, flavorful, and a great alternative to the traditional mashed potatoes. A perfect side dish for Thanksgiving or a weeknight meal.
Serves 6-8
Ingredients:
2 lbs small red potatoes
Olive oil
Kosher salt
Black pepper
Dried oregano or Italian seasoning
Parmesan cheese, grated
Lemon Garlic & Herb Aioli:
1 1/2 cup avocado mayonnaise
1 egg yolk
2 cloves garlic, minced
2-4 Tbsp fresh herbs, minced (dill and chives)
Zest and juice of 1 lemon
Salt and pepper to taste
Directions:
Fill a large stockpot 3/4 full with boiling water. Generously salt. Bring to a boil. Add red potatoes to boiling water.
Boil until for tender, about 30 minutes. Drain.
Preheat oven to 375 degrees.
Use the back of a large spatula or the bottom of a cast iron skillet and a flat surface to gently press each potato down the flatten.
Once flattened, place all potatoes on a baking sheet coated with nonstick spray.
Drizzle with olive oil, kosher salt, pepper and seasoning. Bake for 35 minutes or until lightly browned. Bake a few minutes longer for extra crispy.
While potatoes are cooking, prepare aioli. Combine all ingredients for aioli in a food processor and blend until smooth. Set aside in refrigerator until ready to serve.