Crispy Smashed Red Potatoes with Truffle Garlic Aioli Step-by-step instructions

Before you start

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly oil it. Fill a large pot with water and add a generous pinch of salt—this seasons the potatoes as they boil. Have a glass or potato masher ready for smashing.

For the aioli, gather the mayonnaise, garlic, lemon juice, truffle oil, and salt in a small bowl. Chop the parsley and set it aside. The potatoes need to be boiled until tender, so allow about 20 minutes for that step before roasting.

Instructions

Boil and Smash

1. 1Boil and Smash the Potatoes
   Place the baby red potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain well and let cool slightly until comfortable to handle. Preheat the oven to 425°F (220°C).
   Look for Potatoes are easily pierced with a fork but not falling apart.
   Tip Use a slotted spoon to transfer potatoes to a clean kitchen towel to steam dry.
2. 2Smash into Rounds
   Drizzle 2 tablespoons of olive oil onto a sheet pan and spread it evenly. Place the drained potatoes on the pan, leaving space between each. Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens into a craggy round, about 1/2 inch thick. The edges will crack and split naturally.
   Look for Potatoes are flattened but still hold together in one piece.
   Tip If the glass sticks, dip it in a little oil between potatoes.
3. 3Season the Smashed Potatoes
   Brush the tops of the smashed potatoes with the remaining 1 tablespoon of olive oil. Sprinkle evenly with garlic powder, paprika, and flaky sea salt. Use your fingers to press the seasoning gently into the potatoes so it adheres during roasting.
   Look for Potatoes are evenly coated with oil and spices.
   Tip Salt generously; the potatoes need it to crisp up.

At the end of this phase, the potatoes are fork-tender and smashed into rustic rounds. They should be flat and craggy, with some edges split open.

The potatoes are seasoned and ready for the oven. The aioli is whisked and waiting in the fridge. The kitchen smells of garlic and truffle.

Roast to Crisp

4. 4Whisk the Truffle Garlic Aioli
   In a small bowl, combine the mayonnaise, minced garlic, fresh lemon juice, black truffle oil, and salt. Whisk until smooth and creamy. Taste and adjust seasoning with more salt or lemon juice if desired. Cover and refrigerate until ready to serve.
   Look for Aioli is pale, creamy, and fragrant with garlic and truffle.
   Tip Let the aioli sit for 10 minutes before serving to meld flavors.
5. 5Roast the Potatoes
   Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, until the potatoes are deep golden brown and crispy around the edges. Flip them halfway through with a thin spatula to ensure even browning on both sides.
   Look for Potatoes are golden, crisp, and sizzling; edges are deeply browned.
   Tip Don't overcrowd the pan—use two pans if needed for even crisping.

After roasting, the potatoes are golden brown and sizzling. The edges are deeply browned and crisp, and the surface is dry and crunchy. The aioli is chilled and ready. The aroma of roasted potatoes fills the kitchen.

Garnish and Serve

6. 6Garnish and Serve
   Remove the roasted potatoes from the oven and immediately sprinkle with chopped fresh parsley. Transfer to a serving platter while hot. Serve the truffle garlic aioli alongside in a small bowl for dipping. Enjoy immediately for the best crunch.
   Look for Potatoes are crackling hot, parsley brightens the top.
   Tip If the potatoes cool, reheat in a 400°F oven for a few minutes.

The potatoes are hot, sprinkled with fresh parsley, and served with the truffle aioli. They crackle when bitten, with a fluffy interior. The aioli is creamy and fragrant, a perfect contrast to the salty, crispy potatoes.

Common mistakes

The most common mistake is not boiling the potatoes long enough. If they are undercooked, they won't smash evenly and will be hard in the center. Another pitfall is overcrowding the sheet pan—this traps steam and prevents crisping. Use two pans if necessary.

Also, resist the urge to flip the potatoes too early; let them develop a golden crust before turning. Finally, don't skip the oil—it's essential for crispiness. And be gentle when smashing, as pressing too hard can break the potatoes into pieces.

How to tell it’s done

The potatoes are done when they are deep golden brown and crisp on the outside, with a fork-tender interior. The edges should be browned and slightly charred in spots, and the surface should feel dry and crunchy.

To test, press a fork into the center—it should slide in easily with no resistance. The aioli is ready when it is smooth and creamy, with a balanced flavor of garlic and truffle. There is no protein in this recipe, so no internal temperature check is needed.