Crispy Garlic Smashed Potatoes with Pesto Aioil

These crispy smashed potatoes are the BEST snack, appetizer, or side dish –
especially served with pesto aioli! Super easy to make, they're crispy on the
outside, soft in the center, and full of flavor!

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Course:

Cuisine:

American

Keywords:

easy recipes healthy snack plant based holiday recipe potato recipe gluten free breakfast vegan meal vegan appetizer

🧂 Ingredients

2 lbs baby potatoes, red or gold
3 tbsp olive oil
1 1/2 tsp garlic powder
sea salt & pepper, to taste
1/2 tbsp oregano

* or other herbs of choice
1/2 tbsp dried parsley
1/2 tbsp dried chives
1/2 cup pesto
1/2 cup avocado oil mayonnaise

Instructions

1 Preheat oven to 425F.
2 Add the potatoes to a large pot. Cover with water. Place the pot on the stovetop
on medium-high heat, until it boils. Let the water simmer for 15 or so minutes,
until the potatoes are fork tender. Drain and let them cool 5 minutes.
3 Grab a large sheet pan and grease with olive oil. Place the potatoes on it.
Drizzle the potatoes with 1 1/2 tbsp olive oil and season with salt and pepper.
4 Using the bottom of a glass, smash the potatoes until they are about 1/4" thick.
Make sure there is a little room between each on the pan so they get crispy.
5 Drizzle over the remaining olive oil and herbs/seasonings.
6 Bake for 35-40 minutes, until crispy to your liking, rotating the pan half way
through.
7 Serve immediately with the pesto aioli or dipping sauce of choice.
8 Mix together the pesto and mayonnaise in a small bowl. Taste and adjust as you'd
like.