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