Crispy Smashed Potatoes with Garlic Aioli (Easy Oven Recipe)
/There are few things I love more than a good potato side dish, especially when they're golden and crispy on the outside, soft and fluffy in the center, and served with something delicious for dipping. These crispy smashed potatoes with homemade garlic aioli check every box.
Made with baby red potatoes, olive oil, simple seasonings, and a quick lemon garlic aioli, this recipe turns a handful of everyday ingredients into something that feels a little more special.
They're perfect alongside a Sunday dinner, served as an appetizer when entertaining friends, or added to your holiday table. And if you're anything like me, you'll probably find yourself grabbing a few straight from the baking sheet before they ever make it to the table.
Why You'll Love These Crispy Smashed Potatoes
The beauty of this recipe is how simple it is. No complicated ingredients, no fancy techniques, and just a little hands-on preparation.
The potatoes roast until tender, get smashed with the bottom of a glass or mason jar, and return to the oven until the edges become beautifully golden and crisp.
Meanwhile, the homemade garlic aioli comes together in just a few minutes. It's creamy, garlicky, and brightened with fresh lemon juice, making it the perfect complement to the potatoes.
This is one of those recipes that works just as well for a casual family dinner as it does for a holiday gathering. I especially love serving crispy potatoes alongside a hearty main dish, like my Slow Cooker BBQ Brisket, or as part of a cozy dinner spread.
Ingredients You'll Need
One of my favorite things about this recipe is that you probably have most of the ingredients already in your kitchen.
For the crispy smashed potatoes
1½ pounds baby red potatoes: Their thin skins crisp beautifully while the centers stay tender.
2 teaspoons sea salt: For seasoning the potatoes.
1 teaspoon black pepper: Adds a little warmth and balances the flavor.
4 tablespoons olive oil: Helps the potatoes roast and develop those crispy edges.
1 tablespoon chopped parsley: Fresh or dried, for a little color and herb flavor.
For the homemade garlic aioli
¼ cup mayonnaise: The creamy base of our quick aioli.
1 garlic clove, minced: Fresh garlic gives the sauce its signature flavor.
1 teaspoon lemon juice: Adds brightness and cuts through the richness.
⅛ teaspoon salt
⅛ teaspoon black pepper
The aioli is intentionally simple, but don't underestimate how much it adds. The combination of crispy potatoes and creamy garlic sauce is what makes this recipe so good.
How to Make Crispy Smashed Potatoes in the Oven
Step 1: Season and roast the potatoes
Preheat your oven to 425°F.
Wash and thoroughly dry the baby red potatoes, then place them on a large baking sheet. I originally made this recipe using my 360 Cookware jelly roll pan, which works beautifully for roasting.
Drizzle the potatoes with olive oil, then sprinkle with sea salt, black pepper, and parsley. Toss everything together until the potatoes are evenly coated.
Roast for approximately 20 minutes, or until the potatoes are tender enough to smash with gentle pressure. Depending on the size of your potatoes, they may need a little longer.
Step 2: Smash the potatoes
Remove the baking sheet from the oven.
Using the bottom of a mason jar or a flat-bottomed drinking glass, gently press down on each potato until it flattens.
You want the potatoes to spread out and develop those little ridges and uneven edges. Those are the pieces that become extra crispy in the oven!
If the potatoes look dry after smashing, drizzle a little additional olive oil over the tops.
Step 3: Roast until golden and crispy
Return the potatoes to the oven and continue roasting for another 30–45 minutes, turning them halfway through if they are firm enough to flip without falling apart.
The exact time will depend on the size of your potatoes and how crispy you like them.
I personally love when the edges are deeply golden with that satisfying crunch, while the centers stay soft and fluffy.
Step 4: Prepare the homemade garlic aioli
While the potatoes finish roasting, make the garlic aioli.
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir until smooth and creamy.
Cover and refrigerate until you're ready to serve. Giving the sauce a little time in the refrigerator also allows the garlic flavor to develop.
Step 5: Serve and enjoy
Transfer the crispy smashed potatoes to a serving platter, sprinkle with a little additional fresh parsley if desired, and serve with the chilled garlic aioli.
I love putting the aioli in a small bowl right alongside the potatoes so everyone can dip as they go.
Crispy Smashed Potatoes with Garlic Aioli
Golden, oven-roasted baby red potatoes with irresistibly crispy edges and fluffy centers, served with a creamy homemade lemon garlic aioli. The perfect easy side dish for weeknight dinners, holidays, or entertaining.
Prep: 10 minutes
Cook: 50–75 minutes
Servings: 4–6
Ingredients
For the Smashed Potatoes
1½ pounds baby red potatoes
2 teaspoons sea salt
1 teaspoon black pepper
4 tablespoons olive oil, plus more as needed
1 tablespoon chopped fresh or dried parsley
For the Garlic Aioli
¼ cup mayonnaise
1 garlic clove, minced
1 teaspoon freshly squeezed lemon juice
⅛ teaspoon salt
⅛ teaspoon black pepper
Instructions
Preheat the oven. Preheat your oven to 425°F. Wash the baby red potatoes and thoroughly dry them.
Season the potatoes. Arrange the potatoes on a baking sheet. Drizzle with olive oil, sprinkle with sea salt, black pepper, and parsley, and toss until evenly coated.
Roast until tender. Place the baking sheet in the oven and roast for approximately 20 minutes, or until the potatoes are tender enough to smash. Larger potatoes may require additional cooking time.
Smash the potatoes. Remove the baking sheet from the oven. Using the bottom of a mason jar or flat-bottomed glass, gently press down on each potato until flattened. Drizzle with additional olive oil if needed.
Roast until crispy. Return the potatoes to the oven and continue roasting for 30–45 minutes, flipping halfway through, until the edges are beautifully golden brown and crispy.
Prepare the garlic aioli. While the potatoes roast, combine the mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve.
Serve and enjoy! Transfer the crispy smashed potatoes to a serving platter and serve warm alongside the homemade garlic aioli for dipping.
Amanda's Tips for Perfectly Crispy Smashed Potatoes
Dry your potatoes thoroughly. Extra moisture makes it harder to achieve those golden, crispy edges.
Don't overcrowd your baking sheet. Giving the potatoes room allows hot air to circulate and helps them roast rather than steam. Use two baking sheets if necessary.
Smash gently. Press just enough to flatten each potato while keeping it mostly intact. If the potatoes break apart a little, that's perfectly fine.
Don't rush the second roast. The first roast softens the potatoes, but the second is where the magic happens. Let those edges become beautifully golden.
Serve immediately. Like most crispy potato recipes, these are best enjoyed fresh from the oven.
What to Serve with Smashed Potatoes
These crispy smashed potatoes are incredibly versatile, which is one of the reasons I love making them.
For a cozy family dinner, pair them with roasted chicken, steak, or slow-cooked brisket. They also make a wonderful addition to a holiday dinner alongside beef tenderloin and roasted vegetables.
If you're entertaining, try serving them as a shareable appetizer with the garlic aioli in the center of the platter.
And for another cozy potato recipe, my Brown Butter Mashed Potatoes are a lovely option for a more traditional holiday meal.
My Favorite Kitchen Essentials for Making This Recipe
I always say that you don't need an elaborate kitchen to make good food, but having a few reliable pieces makes cooking and entertaining so much easier.
For this recipe, a sturdy baking sheet is especially helpful because it allows the potatoes to roast evenly and develop those golden edges. I originally used my 360 Cookware jelly roll pan, along with a simple mason jar for smashing.
I've gathered some of my favorite everyday kitchen essentials, roasting pans, and entertaining pieces in my ShopMy storefront so you can find pieces you'll use well beyond this recipe.
Frequently Asked Questions
Do you have to boil potatoes before smashing them?
No! While many smashed potato recipes begin by boiling the potatoes, this version roasts them directly in the oven until tender enough to smash. It keeps the preparation simple and avoids an extra pot.
Why aren't my smashed potatoes crispy?
Too much moisture, overcrowding the baking sheet, or not roasting long enough can prevent the potatoes from crisping. Make sure they're thoroughly dried before roasting and give them enough space on the pan.
Can I make smashed potatoes ahead of time?
You can roast the potatoes until tender, smash them, and refrigerate them in an airtight container for up to one day before finishing the final roast. Add a little olive oil before baking and cook until heated through and crispy.
Can I make garlic aioli ahead of time?
Absolutely. The garlic aioli can be made a day ahead and stored in a covered container in the refrigerator. Stir before serving.
What are the best potatoes for smashed potatoes?
Baby red potatoes are wonderful because they have thin skins and creamy centers. Small Yukon Gold potatoes also work well. Try to select potatoes of similar sizes so they cook evenly.
How do you reheat leftover smashed potatoes?
Reheat the potatoes in a 400°F oven for approximately 10–15 minutes, or until hot and crispy again. An air fryer also works well. Store leftovers in the refrigerator for up to 3–4 days.
A Simple Side Dish Worth Making Again and Again
Sometimes the simplest recipes are the ones that become favorites, and these crispy smashed potatoes are a perfect example.
With their golden edges, fluffy centers, and creamy homemade garlic aioli, they're an easy way to make an everyday dinner feel just a little more special.
Whether you're preparing a cozy family meal or planning your next holiday gathering, I hope these find their way onto your table.
And if you make them, I'd love to hear what you think!
With love,
Amanda
