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  • Writer's pictureSara

Smashed Potatoes with Smoky Aioli


Smashed Potatoes with Smoky aioli sauce
Smashed Potatoes with Smoky aioli sauce

If you haven't already, you HAVE to try smashed potatoes! Smashed potatoes bring the crispy, salty edges of a potato chip together with nature's soft potato center. It makes a great appetizer for sharing or a wonderful side dish to a quinoa loaf. I've spent years trying to perfect crispy breakfast potatoes and sometimes I hit it on the head and other times I'm scratching my head wondering what went wrong. But, these are so easy, there's no getting them wrong. They take a little time, but not a lot of effort. I find the smaller fingerling potatoes work best to keep that crispy edge/soft center ratio just right.


Smashed potatoes are topped with a Smoky Aioli, which gets its smoky infusion from smoked sweet paprika, but you can also use picante (hot) for a spicy-smoky aioli. This is inspired by my favorite appetizer, Patatas Bravas. I've had the Spanish potato dish made with anything from a smoky tomato sauce to more plain, with garlic aioli drizzle. But, I have a favorite wine-bar that serves them with a generous drizzle of a smoky paprika aioli that I can't get enough of, so here I've made my best replica.


smashed potatoes spread out on baking sheet
Smashed potatoes on baking sheet


Smashed Potatoes with Smoky Aioli Sauce
Smashed Potatoes with Smoky Aioli Sauce

Smashed Potatoes with Smoky Aioli Sauce, lemon
Smashed Potatoes with Smoky Aioli Sauce

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