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Crispy Roasted Smashed Potatoes - These crispy and easy roasted smashed potatoes make a great side dish. Cook the potatoes ahead and then smash them flat and crisp them in the oven. Serve them with a basil aioli to put them over the top. | justalittlebitofbacon.com

Crispy Roasted Smashed Potatoes with Basil Aioli

These crispy and easy roasted smashed potatoes make a great side dish. Cook the potatoes ahead and then smash them flat and crisp them in the oven.
Course Side Dish
Cuisine American
Keyword smashed potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 500kcal
Author justalittlebitofbacon


  • 8 small yellow potatoes, 1 - 1 1/2 inches in diameter
  • 1 tbsp kosher salt, plus more for sprinkling over the potatoes
  • 3 tbsp olive oil

Basil Aioli

  • 1 egg yolk
  • 2 tsp lemon juice
  • 2 cloves garlic, finely minced
  • 1/2 tsp kosher salt
  • 1 tsp dijon mustard
  • 1/2 cup vegetable oil
  • 1/4 cup basil leaves, finely chopped


For the Potatoes

  • Scrub the potatoes and put them in a medium pot. Fill the pot with enough cold water to cover the potatoes by about 2 inches. Add the salt and bring the water to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a skewer, 10-14 minutes.
  • When the potatoes are done, transfer the pot (DO NOT DRAIN) to the sink and run cold water into the pot to slowly cool the potatoes. When the potatoes are cool, 5-7 minutes, drain them and put them out on a rack to dry. Potatoes will hold for 3-4 hours at room temperature before being roasted.
  • Preheat oven to 400F. Move the oven rack to the bottom position.
  • Pour 1 tablespoon of the olive oil onto a baking tray and brush it around to coat the tray. Take two sheets of wax paper and put one potato between them. With a flat bottomed measuring cup or bowl, smash the potato to 1/4 - 1/2 thick. Peel off the top layer of wax paper and brush the potato with olive oil. Put the potato, oiled side down onto the the baking tray. Repeat for the remaining potatoes. You should be able to fit 8-10 potatoes on one baking tray.
  • Brush the tops of all the potatoes with olive oil. Roast the potatoes for 10 minutes, or until the bottoms are well browned. Flip the potatoes and roast for 5 minutes more.

For the aioli

  • While the potatoes are roasting, make the aioli.
  • Place the egg yolk, lemon juice, garlic, salt, and mustard in the bottom of a cup which fits the head of your hand blender and is tall enough to hold all the ingredients. Pour the oil on top and allow it to settle for about 30 seconds.
  • Put your hand blender in the cup right to bottom and turn it on low. Keep it at the bottom until the aioli has begun to form and much of the oil has been incorporated. Now tilt and lift the blender up to get the oil at the top. Add the basil and puree it into the aioli.


  • Cheater Aioli: In a food processor, puree mayonnaise with basil, garlic, mustard, and lemon juice.
  • Potatoes: You can use red potatoes or white potatoes in place of the yellow potatoes.


Calories: 500kcal