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Paprika-Parmesan Smashed Potatoes with Garlic Aioli
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5 from 22 votes

Paprika-Parmesan Smashed Potatoes with Garlic Aioli

This is the ultimate roasted potato side dish. Incredibly crispy, superbly spiced, and served with a downright addictive dipping sauce, these smashed potatoes are a must-make!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4

Equipment

  • Medium to large stock pot
  • Large baking sheet
  • Mixing bowls

Ingredients

  • 4 garlic cloves
  • 1.5 lbs baby yellow potatoes
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 4 Tbsp. extra-virgin olive oil (sub avocado oil)
  • 1/4 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 to 2 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 1/2 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 1/2-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.

Nutrition

Serving: 0.25of recipe | Calories: 339kcal | Carbohydrates: 28g | Protein: 5g | Fat: 24g | Saturated Fat: 2g | Sodium: 760mg | Fiber: 4.5g | Sugar: 1.5g