Crispy Smashed Red Potatoes with Truffle Garlic Aioli Tips, FAQ & printable recipe

Tips for success

For extra crispiness, let the boiled potatoes steam dry on a kitchen towel before smashing. This removes excess moisture, which is the enemy of crunch. You can also gently press the potatoes with a paper towel to blot any remaining water. The drier the surface, the better the browning.

When smashing, aim for an even thickness of about 1/2 inch. This ensures uniform cooking and crispness. If the potatoes break apart, that's okay—the pieces will still crisp up beautifully.

Just make sure they're in a single layer on the pan. And don't be shy with the flaky salt; it adds a delightful crunch and seasoning.

Variations

• Spicy Smashed Potatoes: Add 1/2 teaspoon of cayenne or a pinch of red pepper flakes to the seasoning mix for a kick. Serve with a sriracha mayo instead of truffle aioli.
• Herb-Butter Smashed Potatoes: Swap the olive oil for melted butter and add chopped rosemary or thyme to the potatoes before roasting. Omit the truffle aioli and serve with sour cream and chives.
• Parmesan Crusted Smashed Potatoes: After smashing, sprinkle each potato with grated Parmesan cheese and a little black pepper before roasting. The cheese forms a crispy, savory crust.
• Lemon-Garlic Smashed Potatoes: Add the zest of one lemon to the seasoning mix and use lemon juice in the aioli. Serve with a sprinkle of fresh dill.

Storage and make-ahead

Fridge

Store leftover potatoes and aioli separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in the oven to restore crispness.

Freezer

Not recommended—freezing will compromise the texture and crispness of the potatoes.

Reheat

Reheat leftover potatoes in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. The aioli can be served cold or at room temperature.

Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 5 to 7 minutes until crisp again.

The aioli can be refrigerated separately for up to 5 days. Note that the potatoes will lose some crispness after refrigeration, but reheating in the oven helps restore it.

The truffle garlic aioli can be made up to 2 days in advance and kept refrigerated. The potatoes can be boiled and smashed a few hours ahead, then covered and refrigerated.

When ready to serve, brush with oil, season, and roast—just add a few extra minutes to the cooking time. This makes the recipe perfect for entertaining.

Serving ideas

Serve the crispy smashed potatoes hot, straight from the oven, with the truffle aioli in a small bowl for dipping. They make a fantastic appetizer for parties or a side dish for roasted meats, grilled chicken, or fish. The contrast of textures—crunchy exterior, fluffy interior, and creamy aioli—is irresistible.

For a beautiful presentation, arrange the potatoes on a large platter, sprinkle with extra parsley and flaky salt, and place the aioli in the center. Garnish with a few lemon wedges if desired.

These potatoes are best enjoyed immediately, while they're still crackling and warm. They're sure to be the first thing to disappear from the table.

Frequently asked questions

Recipe card

Crispy Smashed Red Potatoes with Truffle Garlic Aioli

Prep 15 minCook 40 minTotal 55 minServes 6

Ingredients

• 1 1/2 lb baby red potatoes
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1/2 tsp paprika
• flaky sea salt, for sprinkling, to taste
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp black truffle oil
• 1/4 tsp salt
• 2 tbsp fresh parsley, chopped

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: eggs

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

30 g

Fat

17 g

Fiber

3 g

Sugar

2 g

Automatic estimate from the ingredient list, not laboratory-verified.