There’s something incredibly satisfying about the sound of crispy potatoes crackling in the oven. As the first whiffs of the roasting spuds fill the kitchen, I’m instantly transported back to the comfort of my childhood home, where the promise of golden-brown goodness awaited at the dinner table. This recipe for Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli is not just a delicious side dish; it’s a celebration of flavor and texture that elevates any meal.
After a long day, making these potatoes feels like a mini adventure. With minimal prep and the warm, inviting aroma wafting through the air, you’ll wonder why you ever settled for boring sides before. The combination of perfectly smashed red potatoes, roasted to a crispy perfection, paired with a creamy, spicy aioli adds a unique twist that’s as impressive as it is easy to prepare. Whether you’re serving them at a family dinner or enjoying them as a cozy snack during movie night, these potatoes are a guaranteed crowd-pleaser. Let’s dive into this simple yet delightful recipe that will have everyone coming back for seconds!
Why are Crispy Smashed Potatoes a must-try?
Irresistible Crunch: Each bite delivers a satisfying crunch that perfectly contrasts the fluffy interior.
Flavor Explosion: Roasted red potatoes combined with spicy jalapeño aioli create a bold taste experience.
Easy to Make: With minimal prep and hands-off roasting, this recipe is hassle-free and fun!
Versatile Snack: Ideal as a side for tacos or a stand-alone snack, it fits any meal.
Vegan and Dietary-Friendly: A delicious option for everyone, perfect for those pursuing a plant-based lifestyle.
Crowd-Pleaser: Whether at a gathering or family dinner, these crispy potatoes are sure to impress!
Crispy Smashed Potatoes Ingredients
For the Potatoes
• Red Potatoes – These waxy potatoes create the perfect creamy texture inside; feel free to swap them with Yukon golds if desired.
• Tomato Paste – This adds a rich umami layer; if you’re out, roasted red pepper puree works as a great substitute.
• Avocado Oil – Ideal for roasting, it keeps the potatoes moist; you can easily use olive oil instead.
• Smoked Paprika – Infuses a smoky depth; regular paprika can step in if needed.
• Garlic Powder – Enhances savory notes; fresh minced garlic is a lovely alternative.
• Chili Powder – Offers a kick of heat; adjust according to your spice preference or use paprika for a milder flavor.
• Sea Salt – Amplifies the flavor; fine salt can be used as a substitute.
For the Jalapeño Cilantro Aioli
• Cilantro – Adds a fresh burst of flavor; omit if you’re not a fan of herbs.
• Cashews – Provides creaminess to the aioli; soak them for 25 minutes if you’re not using a high-speed blender.
• Water – Helps achieve the right consistency; feel free to use vegetable broth for added flavor.
• Garlic – Infuses aromatic richness; adjust the amount if you prefer a milder taste.
• Jalapeño – Adds a spicy kick; remove the seeds for a less fiery aioli.
• Lemon Juice – Introduces brightness; lime juice works as a perfect alternative.
• Cumin – Gives an earthy tone; while optional, it truly enhances the flavor profile.
• Sea Salt – Season to taste; adjust based on your preference.
Optional Toppings
• Chopped Cilantro – Brightens up the presentation and taste.
• Thinly Sliced Jalapeño & Red Onion – Complements the dish and adds visual appeal.
These Crispy Smashed Potatoes are perfect to enjoy alongside any meal and will elevate your dining experience to delightful heights!
How to Make Crispy Smashed Potatoes
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Preheat the oven to 450°F. This ensures your potatoes will crisp up beautifully as they roast!
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Boil the red potatoes in salted water for approximately 15 minutes, until they are fork-tender but not mushy. Carefully strain them after boiling.
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Mix together the tomato paste, avocado oil, smoked paprika, chili powder, garlic powder, and sea salt in a bowl until well combined and smooth. This will create a flavorful coating.
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Toss the boiled potatoes in the mixture, making sure they are fully coated for an even flavor experience. Feel free to use your hands for the best coating!
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Smash the coated potatoes gently on a parchment-lined baking sheet using the back of a glass. Aim for a nice flat shape; this helps achieve that delightful crispy edge.
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Spray the smashed potatoes lightly with avocado oil and bake for 35 minutes, flipping halfway through. Look for a golden-brown color and a crispy texture.
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Blend all aioli ingredients—including soaked cashews, cilantro, and jalapeño—until very smooth. For a less spicy taste, adjust the jalapeño according to your preference.
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Drizzle the creamy jalapeño aioli over the golden, crispy potatoes once they’re out of the oven. Garnish with thinly sliced jalapeños, red onion, and chopped cilantro for an extra pop of flavor.
Optional: Serve warm for the best texture and flavor experience.
Exact quantities are listed in the recipe card below.
Crispy Smashed Potatoes Variations
Feel free to let your creativity shine by customizing this recipe with these fun and delicious variations!
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Sweet Potato Swap: Replace red potatoes with sweet potatoes for a naturally sweet, vibrant color. This twist brings a lovely earthiness to the dish.
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Spicy Aioli Upgrade: Add a spiced kick to your aioli by including chipotle peppers for a smoky flavor profile. Start with a little, as chipotle packs a punch!
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Herbed Aioli: Turn up the freshness by adding fresh basil or dill to the aioli. The aromatic herbs will brighten the entire dish while keeping that creamy texture.
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Garlicky Goodness: Use fresh minced garlic instead of garlic powder for a bolder flavor in both the potatoes and aioli. A little extra garlic never hurt anyone!
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Cheesy Indulgence: Sprinkle nutritional yeast over the potatoes before roasting for a cheesy, umami flavor that’s perfect for a vegan twist. The yeast adds a delightful depth!
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Smoky Variation: Mix in a splash of liquid smoke with the aioli for a profoundly smoky flavor that pairs perfectly with crispy potatoes. It’s like a barbecue on a plate!
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Zesty Citrus Twang: Squeeze in fresh lime juice to your aioli instead of lemon for a zesty, refreshing twist. This brightens the dish beautifully, making it vibrant and lively.
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Creamy and Crunchy Toppings: Try adding crumbled toasted nuts or seeds on top before serving for an unexpected crunchy texture that complements the creamy aioli.
Make Ahead Options
These Crispy Smashed Potatoes with Jalapeño Cilantro Aioli are perfect for meal prep, saving you time during busy weeknights! You can boil and coat the potatoes up to 24 hours in advance; simply refrigerate them in an airtight container to keep them fresh. The jalapeño aioli can also be prepared ahead and stored in the fridge for up to 3 days; just give it a good stir before serving to maintain its creamy texture. When you’re ready to enjoy, smash and bake the potatoes as directed, then drizzle with freshly made aioli for a dish that’s just as delicious, yet requires minimal effort!
How to Store and Freeze Crispy Smashed Potatoes
Fridge: Store leftover crispy smashed potatoes in an airtight container for up to 3 days. To keep them crispy, avoid covering them while they cool.
Freezer: For longer storage, freeze the cooled smashed potatoes in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to 2 months.
Reheating: To restore their crunch, reheat frozen or refrigerated potatoes in a preheated oven at 400°F for about 10-15 minutes. Serve them with your favorite jalapeño aioli to enhance the flavor!
Leftover Aioli: The creamy jalapeño aioli can be stored in the fridge for up to 1 week in an airtight container.
Expert Tips for Crispy Smashed Potatoes
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Perfectly Boiled Potatoes: Ensure your potatoes are fork-tender but not mushy before smashing; this achieves the crispy exterior everyone loves.
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Adjust Spice Levels: Start with a small amount of jalapeño in the aioli if you’re sensitive to heat. You can always add more for a bolder flavor!
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Soak Cashews: If you’re using a regular blender, soak cashews for 25 minutes in boiling water to get that ultra-creamy consistency for your jalapeño aioli.
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Even Coating: Toss the potatoes in the seasoning mixture thoroughly to ensure each bite of your crispy potatoes is bursting with flavor.
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Flipping for Crispiness: Remember to flip the smashed potatoes halfway through baking for even crispiness and to avoid soggy spots.
What to Serve with Crispy Smashed Potatoes with Jalapeño Cilantro Aioli?
These crunchy, creamy bites are a delightful centerpiece that invites a variety of scrumptious accompaniments to create a full, comforting meal.
- Grilled Vegetables: Roasted zucchini and bell peppers provide a vibrant, smoky flavor that complements the crispy potatoes perfectly. Their natural sweetness enhances the overall taste experience.
- Fresh Garden Salad: A crisp salad with mixed greens, cucumbers, and a light vinaigrette brings a refreshing balance to the richness of the aioli, making every bite feel light and satisfying.
- Spicy Black Bean Tacos: Pair these potatoes with flavorful tacos for a fiesta on your plate. The smoky spices from the tacos elevate the vibrant flavors in both dishes.
- Creamy Coleslaw: The cool, crunchy texture of coleslaw contrasts beautifully with the crunchy potatoes, creating a fun dichotomy of textures while providing a tangy bite.
- Cheesy Vegan Quesadillas: Whether filled with plant-based cheese or sautéed mushrooms and spinach, these quesadillas complement the dish’s creamy aioli and create an irresistible meal.
- Crisp White Wine: A chilled, zesty Sauvignon Blanc works wonderfully to cut through the richness of the aioli and refresh your palate between bites.
- Chocolate Avocado Mousse: For dessert, a silky chocolate mousse is the ideal sweet ending, drawing on the avocado’s creaminess for a rich yet healthy treat.
- Fruit Sorbet: Serve a refreshing sorbet with vibrant fruit flavors to cleanse the palate after the rich potatoes, providing a perfect contrast of temperature and flavor.
Crispy Smashed Potatoes with Jalapeño Cilantro Aioli Recipe FAQs
How do I select the best red potatoes for this recipe?
Absolutely! Look for red potatoes that are firm, smooth, and free from dark spots or blemishes. The skin should be tight, indicating freshness. Using waxy potatoes ensures a creamy interior after cooking—Yukon golds are also a fantastic substitute if you want to try something different!
What’s the best way to store leftovers?
For the crispiest experience, store leftover crispy smashed potatoes in an airtight container in the fridge for up to 3 days. To maintain their crunch, let them cool down completely before sealing. For longer-term storage, freeze them as described below.
Can I freeze the crispy smashed potatoes?
Very! To freeze, after the potatoes have cooled completely, spread them in a single layer on a baking sheet. Freeze until solid, then transfer them to a zip-top bag or airtight container. They can be stored for up to 3 months! When you’re ready to enjoy them, simply reheat in a preheated oven at 400°F for 10-15 minutes, and enjoy that delightful crunch!
What should I do if the aioli is too thick?
If your jalapeño cilantro aioli is on the thicker side, simply add a little water or vegetable broth—about a tablespoon at a time—until you reach your desired consistency. Blend again until smooth. It’s all about achieving that perfect creamy texture, so feel free to adjust until it’s just right for you!
Is this recipe safe for pets or those with nut allergies?
While the ingredients are plant-based and generally safe for most diets, keep in mind that cashews (used in the aioli) are tree nuts. If you or someone you’re serving has a nut allergy, you can substitute with sunflower seeds for the aioli. Always double-check with your vet before sharing any homemade food with your pets, as some ingredients may not be suitable for them.
How can I enhance the spice level in the aioli?
The more the merrier! To amp up the heat in your jalapeño aioli, consider adding more diced jalapeños or a pinch of cayenne pepper. If you like smoky flavors, a touch of chipotle powder can elevate the spice profile wonderfully. Taste as you go to find the perfect balance for your palate!
Crispy Smashed Sheet Pan Potatoes with Zesty Jalapeño Aioli
Ingredients
Equipment
Method
- Preheat the oven to 450°F.
- Boil red potatoes in salted water for approximately 15 minutes until fork-tender, then strain.
- Mix tomato paste, avocado oil, smoked paprika, chili powder, garlic powder, and sea salt in a bowl until smooth.
- Toss boiled potatoes in the mixture until fully coated.
- Smash coated potatoes on a parchment-lined baking sheet, aiming for a flat shape.
- Spray smashed potatoes with avocado oil and bake for 35 minutes, flipping halfway through.
- Blend aioli ingredients until smooth, adjusting jalapeño to taste.
- Drizzle aioli over potatoes and garnish with optional toppings.