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.

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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

1. Preheat the oven. Preheat your oven to 425°F. Wash the baby red potatoes and thoroughly dry them.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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

13 Best Pumpkin Recipes to Make This Fall

From cozy pumpkin coffee cake and soft pumpkin cookies to overnight oats, creamy pasta and pumpkin tiramisu, these are some of my favorite sweet and savory pumpkin recipes for fall.

There’s something about the first pumpkin recipe of the year that makes it officially feel like fall in our kitchen.

Over the years, I’ve made pumpkin into just about everything — cookies, cakes, breakfast recipes, cocktails and even a creamy pasta dinner. So instead of making you search through the blog for all of them, I wanted to gather some of my favorites into one place.

These 13 pumpkin recipes include a little bit of everything. There are easy treats to bake with the kids, cozy recipes for slow fall mornings, desserts worthy of Thanksgiving and even a savory pumpkin dinner when you want something completely different.

If you have a can of pumpkin waiting in the pantry, start here.

What Can You Make With Pumpkin?

Pumpkin is one of those ingredients that can go in so many directions. Pair it with cinnamon, brown sugar and warm spices and it instantly feels like fall baking, but pumpkin is just as good in savory recipes with cheese, herbs and sausage.

In this collection you'll find:

• Pumpkin cookies and bars

• Cakes, muffins and sweet breads

• Fall breakfast recipes

• Pumpkin desserts

• A pumpkin cocktail

• A savory pumpkin pasta

Most importantly, these are recipes that have actually made their way into my kitchen over the years — and several have become recipes I look forward to making again when fall comes around.

Here are 13 to save for the season.

1. Pumpkin Molasses Cookies

If you want a cookie that tastes unmistakably like fall, start with these Pumpkin Molasses Cookies.

Pumpkin and molasses make them soft and chewy, while cinnamon, ginger and cloves bring in all of those warm flavors I want once fall baking begins. They're especially good with a cup of coffee or cider and make such a cozy afternoon treat.

And there's a reason I'm putting these first: if you have any left over, you can use them again in the pumpkin ice cream further down this list.

→ GET THE RECIPE: Pumpkin Molasses Cookies

2. Pumpkin Sugar Cookies

These Pumpkin Sugar Cookies are one of the newest additions to my fall recipe collection, and they're such a fun one to make when pumpkin season begins.

They have that classic soft sugar-cookie feel with a seasonal pumpkin twist, making them perfect for everything from an afternoon of fall baking to Halloween and Thanksgiving treats.

They're also such a sweet recipe to make with little helpers in the kitchen.

→ GET THE RECIPE: Pumpkin Sugar Cookies

3. Pumpkin Chocolate Chunk Loaf

Pumpkin bread gets even better when you add plenty of chocolate.

This Pumpkin Chocolate Chunk Loaf is moist, warmly spiced and filled with pockets of melted chocolate. Serve a slice alongside your morning coffee, pack it up for an afternoon treat or warm it slightly for dessert.

You can use milk or dark chocolate depending on what you love — or whatever happens to already be in the pantry.

→ GET THE RECIPE: Pumpkin Chocolate Chunk Loaf

4. Pumpkin Espresso Martini

Pumpkin recipes don't have to stop at baking.

This Pumpkin Espresso Martini combines espresso, pumpkin and warm fall flavors for a seasonal spin on a classic espresso martini. It's a fun cocktail for fall dinner parties, Halloween gatherings or Thanksgiving when you want to serve something a little more special after dinner.

Finish it with a sprinkle of cinnamon or nutmeg and a few coffee beans for that cocktail-bar finishing touch.

→ GET THE RECIPE: Pumpkin Espresso Martini

5. Pumpkin Cream Cheese Muffins with Streusel Topping

There is a lot happening in these Pumpkin Cream Cheese Muffins, in the very best way.

You get soft pumpkin muffins, a creamy cheesecake-style center and buttery streusel on top. They're somewhere between breakfast and dessert, which is exactly where some of my favorite fall baking recipes belong.

Make them for a slow weekend breakfast or add them to a fall brunch spread.

→ GET THE RECIPE: Pumpkin Cream Cheese Muffins with Streusel Topping

6. Pumpkin Ice Cream Recipe with Pumpkin Molasses Cookie Chunks

Remember those Pumpkin Molasses Cookies from the beginning?

This is what you can make with the leftovers.

My Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks takes pumpkin ice cream and folds in pieces of those soft, spiced cookies for a fall dessert that's completely different from the usual pumpkin pie.

It's also a fun way to turn one fall baking day into two separate desserts.

→ GET THE RECIPE: Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks

7. Pumpkin Pie Overnight Oats with A Hard Chocolate Top

For the pumpkin lovers who want to start before dessert, these Pumpkin Pie Overnight Oats bring fall flavor straight to breakfast.

The oats have the cozy pumpkin-pie flavors you expect, but my favorite part is the hard chocolate shell on top. Crack through the chocolate to get to the creamy pumpkin oats underneath.

Prep them the night before and breakfast is already waiting in the refrigerator the next morning.

→ GET THE RECIPE: Pumpkin Pie Overnight Oats with a Chocolate Shell

8. Brown Butter Pumpkin & Chocolate Chip Cookie Skillet

Brown butter, pumpkin and chocolate in one warm skillet is pretty hard to beat.

This Brown Butter Pumpkin Chocolate Chip Cookie Skillet is baked until the edges are golden while the center stays soft and gooey. The brown butter adds that deep, nutty flavor that works so well with pumpkin and chocolate.

Serve it warm from the oven with vanilla ice cream on top and let everyone dig in.

→ GET THE RECIPE: Brown Butter Pumpkin Chocolate Chip Cookie Skillet

9. Pumpkin Cinnamon Rolls with Cream Cheese Icing

If there's ever a season for homemade cinnamon rolls, it's fall.

These Pumpkin Cinnamon Rolls with Cream Cheese Icing take one of my favorite breakfast treats and give it a pumpkin-season spin. They're soft, sweet and filled with those warm flavors that make the entire kitchen smell amazing while they're baking.

Save these for a cozy weekend morning, fall brunch or holiday breakfast.

→ GET THE RECIPE: Pumpkin Cinnamon Rolls with Cream Cheese Icing

10. Pumpkin Coffee Cake with Pecan Crumble

This Pumpkin Coffee Cake with Pecan Crumble is one of those recipes that works just as well for breakfast as it does sitting on the counter for everyone to sneak a piece throughout the afternoon.

The pumpkin cake is soft and moist, while the buttery pecan crumble gives the top a little crunch.

It's especially good alongside a hot cup of coffee — hence the name — and makes a beautiful addition to a fall brunch.

→ GET THE RECIPE: Pumpkin Coffee Cake with Pecan Crumble

11. Pumpkin Swirl Brownies

If you can't decide whether you're craving chocolate or pumpkin, don't.

These Pumpkin Swirl Brownies combine rich chocolate brownie batter with a warmly spiced pumpkin mixture, swirled together before baking. The marbled top makes them particularly pretty for fall entertaining, but they're just as welcome for an ordinary night at home.

Chocolate may not be the first flavor you think of when you hear “pumpkin spice,” but these make a very good argument for the combination.

→ GET THE RECIPE: Pumpkin Swirl Brownies

12. Baked Burrata Pumpkin Ziti with Pork Sausage

Finally, something savory.

This Baked Burrata Pumpkin Ziti with Pork Sausage is for the nights when you want pumpkin season to make its way onto the dinner table, too.

Pumpkin sauce, pasta, pork sausage and creamy burrata come together in a hearty baked pasta that's especially good once the evenings start getting colder. If you've only ever used pumpkin for baking, this is a fun way to try it in a completely different direction.

→ GET THE RECIPE: Baked Burrata Pumpkin Ziti with Pork Sausage

13. Pumpkin Tiramisu

And we're ending with one that feels worthy of the holiday table.

This Pumpkin Tiramisu gives the classic Italian dessert a fall-inspired twist with pumpkin, mascarpone, warm spices and coffee-soaked ladyfingers.

It's creamy, rich and beautiful enough to serve for Thanksgiving, but you can also prepare it ahead of time — which is exactly the kind of dessert I appreciate when I'm hosting.

→ GET THE RECIPE: Pumpkin Tiramisu

Which Pumpkin Recipe Should You Make First?

If you're staring at this list wondering where to begin, here's how I'd choose:

For a cozy fall breakfast:
Pumpkin Coffee Cake or Pumpkin Cinnamon Rolls

For baking with the kids:
Pumpkin Sugar Cookies

For the chocolate lover:
Pumpkin Swirl Brownies or Brown Butter Pumpkin Chocolate Chip Cookie Skillet

For an easy make-ahead breakfast:
Pumpkin Pie Overnight Oats

For fall entertaining:
Pumpkin Espresso Martinis

For a cozy dinner:
Baked Burrata Pumpkin Ziti

For Thanksgiving dessert:
Pumpkin Tiramisu

For something completely different:
Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks

My Favorite Pumpkin Baking Tips

A few little things make pumpkin recipes even better:

Don't confuse pumpkin purée with pumpkin pie filling. Unless a recipe specifically calls for pie filling, you generally want plain pumpkin purée so you can control the sweetness and spices yourself.

Measure the pumpkin according to the individual recipe. A little extra pumpkin can change the moisture level of baked goods more than you might expect.

Give warm spices a chance to shine. Cinnamon, ginger, cloves and nutmeg are some of the flavors that pair especially well with pumpkin.

Don't forget the chocolate. Pumpkin and chocolate are such a good combination, especially in the loaf, brownies and cookie skillet in this collection.

Save your leftovers. The Pumpkin Molasses Cookies becoming cookie chunks for Pumpkin Ice Cream might be my favorite example in this entire roundup.

Shop My Fall Baking Favorites

My favorite pieces I use in every recipe:

• Mixing bowls

• Measuring Cups

• Wooden Spoons

More Fall Recipes to Make This Season

Once pumpkin season starts, there are plenty of other fall recipes worth bringing back into the kitchen.

My picks would be:

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts
A savory fall recipe with crisp apples, bacon, feta and maple walnuts.

Apple Pie Overnight Oats
A make-ahead breakfast filled with cinnamon apples and maple flavor.

Walnut Chicken Stuffed Pumpkins
One of the more unique savory recipes to make when pumpkins are in season.

Blood Orange & Rosé Sangria

Perfect for cozy evenings and festive celebrations.

A Note From Amanda

I love having posts like this to come back to when a new season begins. Instead of trying to remember which pumpkin recipe I made a few years ago or searching through old posts, they're all here in one place.

Some are recipes for slow fall mornings, some are meant for sharing around the table, and some are simply an excuse to open that first can of pumpkin and make the kitchen smell like fall.

I hope you find a few to make this season — and maybe one that becomes a recipe you come back to every fall.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.