Crispy Smashed Red Potatoes with Truffle Garlic Aioli

Imagine a platter of golden, craggy smashed potatoes, each one shatteringly crisp on the outside and pillowy soft within. That's exactly what you get with these crispy smashed red potatoes. They're boiled until tender, flattened into rustic rounds, and roasted at high heat until every edge crackles.

The real star is the truffle garlic aioli—a silky, fragrant dip that takes each bite to a new level. This is the kind of side dish that disappears in minutes, perfect for weeknight dinners, game-day spreads, or holiday tables.

Crispy smashed red potatoes are a beloved side dish for good reason: they deliver maximum crunch with minimal effort. The method is simple—boil baby red potatoes until fork-tender, smash them flat, and roast them in a hot oven until they turn golden and crisp. The key is to use waxy potatoes like reds, which hold their shape and develop a creamy interior.

Paired with a luxurious truffle garlic aioli, these potatoes become an irresistible appetizer or side. This recipe walks through every step, from boiling to smashing to roasting, so the result is consistently crunchy, fluffy, and full of flavor. Serve them hot, straight from the oven, with a generous bowl of aioli for dipping.

Ingredients

Why this recipe works

Boiling the potatoes before roasting ensures they cook through evenly and become perfectly tender inside. The smash step increases the surface area, creating craggy edges that turn exceptionally crisp in the hot oven.

The high heat—425°F—drives off moisture and caramelizes the exterior, while the interior stays light and fluffy. This two-stage cooking method delivers the best of both worlds: a crunchy crust and a soft, potato-y center.

The truffle garlic aioli is a simple emulsion of mayonnaise, fresh garlic, lemon juice, and black truffle oil. The mayonnaise provides a creamy base, while the garlic adds pungent bite and the truffle oil imparts an earthy, luxurious aroma.

A touch of lemon brightens the richness, balancing the flavors. This aioli is quick to whisk together and can be made ahead, making it a convenient yet impressive accompaniment to the crispy potatoes.

Notes and substitutions

Baby red potatoes are the ideal choice because they are small, waxy, and hold their shape during boiling and smashing. If using larger red potatoes, cut them into uniform chunks. Yukon Gold potatoes also work well. The key is to use a potato that isn't too starchy, as russets tend to fall apart when smashed and can become gluey.

Black truffle oil is available in most grocery stores and adds a distinct, earthy flavor to the aioli. Use it sparingly—a little goes a long way. For the aioli, use a good-quality mayonnaise; the flavor really matters. Fresh lemon juice is preferred over bottled for its bright, clean acidity. The aioli can be made a day ahead and stored in the refrigerator.

• baby red potatoes: Yukon Gold or other waxy potatoes, cut into 1 1/2-inch chunks
• black truffle oil: White truffle oil or 1/2 teaspoon truffle salt added to the aioli
• mayonnaise: Vegan mayonnaise for a dairy-free aioli
• fresh parsley: Chives or thyme for a different herbal note

Equipment

• Large pot
• Sheet pan
• Glass or potato masher
• Small bowl
• Whisk
• Pastry brush