Paprika-Parmesan Smashed Potatoes with Garlic Aioli: the ultimate roasted potato side dish. Incredibly crispy, superbly spiced, and served with a downright addictive dipping sauce, they're a must-make!
While there are many ways to prepare everyone's favorite root vegetable, the beauty of a smashed potato truly reigns supreme.
This method involves boiling, smashing, and then roasting. So while it may not be the most streamlined process, trust that the results are worth it.
Smashed potatoes are the perfect alternative when you're craving crispy potatoes, but want something a little more virtuous than French fries.
They're delicious served alongside a hearty salad, black bean burgers, or these adorable mini meatloaves. They're also versatile enough to be served among a brunch, lunch, or dinner spread.
How to Make Smashed Potatoes
The combination of bold spices and a garlicky dipping sauce really brings the humble potato to life.
You also won't believe how crispy the potatoes get for being roasted rather than deep-fried.
The Ingredients
- Potatoes: I prefer using baby yellow potatoes for this recipe because they come out especially creamy – almost buttery – in the center. Look for potatoes that are uniform in size and no more than 2 inches in diameter.
- Spices: A mix of smoked paprika, oregano, garlic powder, salt, and pepper create the bold seasoning blend for the potatoes.
- Oil: You'll need to use a fair amount of olive (or avocado) oil to encourage optimal browning/crisping. You’ll drizzle some on the baking sheet and the rest on the potatoes so that they crisp up on both sides.
- Garlic: The secret to the most divine garlic aioli is to roast the garlic first. You'll do this while the potatoes roast so it barely feels like an extra step.
- Parmesan: A smattering of Parmesan towards the end of roasting lends savory, nutty richness to the potatoes.
- Greek Yogurt: While it may be untraditional, I prefer using a mix of yogurt and mayo for the aioli. If making the recipe dairy free, feel free to use all mayo.
- Mayo: Look for an avocado-oil based oil, such as Chosen Foods brand, for extra heart-healthy fats.
- Lemon Juice: A little fresh lemon juice cuts through the richness of the aioli and adds a bright finish.
- Chives: I like adding fresh chives to the aioli and as a garnish when the potatoes are plated.
The Directions
Step 1: Roast Garlic
Preheat oven to 450ºF.
Place garlic cloves in a piece of a foil and drizzle with 1 tsp. olive oil. Wrap the garlic in the foil and place in the oven while it preheats. Continue roasting garlic while you boil the potatoes.
Step 2: Boil Potatoes
Place the potatoes in a large pot, and cover them with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes. At this point, the potatoes should be just past fork-tender.
Drain potatoes in a colander and let sit for 5 minutes to allow water to completely drain off.
Remove garlic from the oven and set aside. (Keep oven temperature at 450ºF)
Step 3: Smash and Roast Potatoes
Drizzle 2 Tbsp. olive oil on your largest baking sheet, making sure to coat all corners. Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.
Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around ½-inch thick. Brush remaining 2 Tbsp. oil evenly over tops of potatoes, and coat evenly in spice mixture.
Bake potatoes for 20 minutes.
Step 4: Prepare Garlic Aioli
Remove garlic from foil and roughly chop. Next, use the flat side of your knife blade (preferably a chef's knife) to mash the garlic until it forms a paste. (I do this using the heel of my hand to press the blade down on the clove.)
Add garlic to a bowl, along with remaining aioli ingredients; stir well to combine.
Step 5: Top Smashed Potatoes with Parmesan
Remove potatoes from the oven and sprinkle each one evenly with Parmesan. Place back in the oven for 5 more minutes.
Transfer potatoes to a platter with serve with garlic aioli.
Expert Tips for Making Smashed Potatoes
- Use the same size potatoes. This will encourage even cooking.
- Salt your water. Make sure to sufficiently salt the water you boil the potatoes in. 2 teaspoons may seem like a lot, but this is their only chance for seasoning to really penetrate the skin.
- Don't skimp on the oil. Optimal oil is the key for encouraging browning and crisping! This is why it's important to oil both the baking sheet and tops of the potatoes.
- Roast at a high temperature. I've seen some recipes suggest 400-425ºF for roasting, however I much prefer the browning and crisping achieved in a 450ºF oven.
- Add the Parmesan at the end. If you add the cheese too soon, it will burn in the hot oven. This is why I wait to sprinkle on the Parmesan during the final 5 minutes of roasting.
What to Serve with Smashed Potatoes
- Salad: A hearty salad can join forces with crispy potatoes to make a complete meal. I suggest this Mexican Brussels Sprouts Salad or Wedge Salad with Chickpeas and Avocado Ranch.
- Meatloaf: There's nothing more comforting than a meatloaf and potato meal. I suggest my reader-favorite Vegan Meatloaf or these adorable vegetarian BBQ Mini Meatloaves.
- Grilled Meat or Fish: Try these Greek-Marinated Shrimp Skewers for a crowd-pleasing meal.
More Potato Recipes to Try:
Smoky Lentil Stuffed Sweet Potatoes
Roasted Garlic Mascarpone Mashed Potatoes
Pesto Potato Salad
Crispy Potato and Peach Salad with Scallion Dressing
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!
Paprika-Parmesan Smashed Potatoes with Garlic Aioli
Equipment
- Medium to large stock pot
- Large baking sheet
- Mixing bowls
Ingredients
- 4 garlic cloves
- 1.5 lbs baby yellow potatoes
- 2 ½ tsp. kosher salt, divided
- 1 ½ tsp. smoked paprika
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- ½ tsp. black pepper
- 4 Tbsp. extra-virgin olive oil (sub avocado oil)
- ¼ cup mayonnaise (I use avocado oil mayo, such as Chosen Foods brand)
- 2 Tbsp. plain full-fat Greek yogurt
- 1 Tbsp. finely chopped fresh chives, plus more for garnish
- 2 tsp. fresh lemon juice
- 2 Tbsp. grated Parmesan cheese
Instructions
- Preheat oven to 450ºF.Place garlic cloves in a piece of a foil and drizzle with 1 tsp. olive oil. Wrap the garlic in foil and place in the oven while it preheats. Continue roasting garlic while you boil the potatoes.
- Place the potatoes in a large pot, and cover with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes. At this point, the potatoes should be just past fork-tender. Drain potatoes in a colander and let sit for 5 minutes to allow water to completely drain off.Remove garlic from the oven and set aside. (Keep oven temperature at 450ºF)
- In a small bowl, combine smoked paprika, oregano, garlic powder, black pepper, and remaining ½ tsp. salt; mix well.Drizzle 2 Tbsp. olive oil on your largest baking sheet, making sure to coat all corners. Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around ½-inch thick. Brush remaining 2 Tbsp. oil over tops of potatoes and sprinkle with spice mixture.Roast potatoes for 20 minutes.
- Remove garlic from foil and roughly chop. Use the flat side of your knife blade (preferably a chef's knife) to mash the garlic until it forms a paste. (I use the heel of my hand to press the blade down on the clove.)Add garlic to a bowl, along with mayonnaise, yogurt, 1 Tbsp. chopped chives, lemon juice, and a pinch of salt and pepper. Mix well to combine.
- Remove potatoes from the oven and sprinkle each one evenly with Parmesan. Place back in the oven for 5 more minutes.Transfer potatoes to a platter and garnish with extra chopped chives. Serve with garlic aioli.
Susan Karpy
I love these potatoes so much I make them weekly!! I just can't get enough!! The garlic aioli is to die for but I won't because I'll miss out on these delicious paprika smashed potatoes!!
Chris
Are you kidding me? I’ve made my fair share of smashed potatoes… but these were indescribable! The second that the aioli’s hit the potatoes and hits your tongue… it’s over! There’s a sauce fight! Every conceivable cutlery on the table is trying to dig into the sauce! Added to those seasoned smashed potatoes… well, let’s say it gets colorful!
Allowing the aioli to meld flavors overnight was a game changer!
Those potatoes with aioli went crazy good with out roasted pork butt…
Never doing these style of potatoes any other way!
Absolutely indescribable how wonderfully tasteful it all was!
Thanks for sharing!
Kayla
These turned out so good and everyone was raving about them tonight. I think the only thing I would do different is MORE garlic, because I’m a garlic lady. But these were so amazing. I’m excited to eat the left overs!
Loren R
I want to give a shout-out for the sauce in this recipe. It's amazing!! I plan on making it in the future for all kinds of different recipes.
Judith LeFevre
This was an amazing recipe. The potatoes were crisp and delicious on their own but when you dip them in the sauce, it takes one over the moon! Loved it! Thanks!
Jamie Vespa
Hi Judith - I'm so glad you enjoyed it!! Thank you for leaving a review!
Susan Karpy
I love these potatoes so much I make them weekly!! I just can't get enough!! The garlic aioli is to die for but I won't because I'll miss out on these delicious paprika smashed potatoes!!
Tonja
I absolutely loved it, I had to use red potatoes. They were a little large so I cut them in half. And for the sauce I added just a pinch of smoked paprika. Super super good! Thank you for this recipe.
Jamie Vespa
Hi Tonja - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Tracy
Absolutely DELICIOUS! We will definitely be making these again - as we do with many of the DOH recipes!
Jamie Vespa
Hi Tracy - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Nicole Sipple
I’ve made these 3 times this week! Absolutely delicious!!
Jamie Vespa
Love hearing that, Nicole! SO glad they're a hit!
Susan Karpy
These are the best smashed potatoes! The use of good paprika from Hungary sure helped! The potatoes were crispy and the aioli sauce was the best with the roasted garlic!! Thank you from this Magyar!!
Jamie Vespa
Hi, Susan! I'm so glad you enjoyed this one! Thank you for taking the time to come back and leave a review!
Sara
These were delicious! The only thing I would do differently next time is to start with a lower oven temp, as my roasted garlic was partially burnt. It would also be helpful to have a time written in the recipe for how long to roast the garlic.
Jamie Vespa
Hi Sara - I'm so glad you enjoyed them! Thank you for input and feedback.
Katie Quinn
WOW. It was nearly impossible to not eat the entire plate of these. The flavor, crispiness, and sauce all hit the.money!
Jamie Vespa
I'm so glad the recipe was a hit, Katie! Thank you for taking the time to leave a review!
Kailee Hammond
Drop everything you’re doing and make these potatoes!! Incredible!!
Jamie Vespa
Hi Kailee - I'm so glad you enjoyed these! Thank you for taking the time to come back and leave a review!
Taryn
Omg these are insanely delicious!! Honestly better than any fries I’ve had in restaurants. Can’t wait to make them again!
Jamie Vespa
Woohoo! So glad you loved them, Taryn! Thanks for leaving a review!
Stephanie
Wow! So good!! It serves four people but my fiance and I went back for seconds and ate them all. He said they were the best potatoes he's ever had. Don't skip the dipping sauce. I served them with the maple mustard brussel sprouts also found on dishing out health, steamed globe artichokes and salad for the ultimate filling vegetarian dinner.
Jamie Vespa
Yay! So glad they were a hit, Stephanie. Thanks so much for taking the time to leave a review!