These Smashed Sheet Pan Potatoes are crispy on the outside, soft in the middle, and loaded with smoky flavor. The creamy cilantro jalapeño aioli adds just the right amount of heat and freshness, making these potatoes feel a little more special than your average side dish.

They work well as a party appetizer, game day snack, or even an easy side for tacos, burgers, or grilled chicken. The smashed edges get perfectly crisp in the oven, and the aioli pulls everything together with a bold, creamy finish.

Helpful Tips

Let the potatoes cool slightly before smashing so they hold together better and don’t fall apart.
Use a heavy glass or measuring cup with a flat bottom to evenly smash the potatoes.
For extra crispy potatoes, don’t overcrowd the pan and spray the tops lightly with cooking oil before baking.

Smashed Sheet Pan Potatoes

These Smashed Sheet Pan Potatoes are crispy on the outside, soft in the middle, and loaded with smoky flavor.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Appetizer

Cuisine American

Servings Servings

Calories 313 kcal

Ingredients

1 pound baby red potatoes
1 tablespoons olive oil
2 teaspoons smoked paprika divided
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon salt

For the aioli:

1/2 cup mayonnaise
1/4 cup fresh cilantro leaves firmly packed
1 jalapeño pepper seeds removed, diced
1 garlic clove minced
1/2 lime juiced
3/4 teaspoon ground cumin
1/4 teaspoon salt to taste
cilantro, jalapeno, red onion toppings, optional

Instructions

Preheat oven to 450°F(230°C).
Fill a pot with water, add the potatoes, and bring to a boil. Cook for 15 minutes or until fork tender. Drain the potatoes in a colander and let cool for 5-10 minutes.
In a bowl, mix the olive oil, smoked paprika, garlic powder, chili powder, and salt until well combined smooth.
Transfer the potatoes to a bowl. Pour in the seasoning mix and toss to coat the potatoes.
Pour the potatoes out onto the baking sheet. Use a heavy glass to smash the potatoes to about a 1/2” thickness.
Spray with cooking oil and bake for 30-35 minutes.
Into a food processor, combine the aioli ingredients. Blend until smooth.
When the potatoes are done, transfer to a serving platter. Drizzle on the aioli. Top with cilantro, jalapeno and red onion, if desired.

Nutrition

Calories: 313kcalCarbohydrates: 21gProtein: 3gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 12mgSodium: 496mgPotassium: 590mgFiber: 3gSugar: 2gVitamin A: 707IUVitamin C: 17mgCalcium: 26mgIron: 2mg

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