Smashed Potatoes Recipe
Crispy baby potatoes, white truffle oil, fresh parmesan, parsley + garlic aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & finishing
Garlic aioli
Method
Potatoes & finishing
- 1
Preheat and prepare potatoes
Preheat the oven to 450°F (230°C). Scrub the baby potatoes under cold running water to remove dirt. Leave the skins on. Place the potatoes in a medium saucepan and cover with cold water by about 1 inch.
- 2
- 3
- 4
Smash
Line a rimmed baking sheet with parchment or lightly oil it. Arrange potatoes spaced apart. Using the bottom of a sturdy glass, a potato masher, or a flat spatula, press each potato down until it flattens to about 1/4–1/2 inch thickness and the skin splits — but keep each piece intact.
- 5
- 6
Roast until crispy
Roast in the preheated 450°F (230°C) oven for 20–25 minutes, then switch to broil (if safe for your oven) for 1–3 minutes more, watching closely, until edges are deeply golden and crisp. Total crisping time will vary; remove when the bottoms and edges are crunchy.
- 7
Finish with truffle and cheese
Remove the baking sheet from the oven. While potatoes are still hot, drizzle ~1 teaspoon white truffle oil evenly over the potatoes (start with less — truffle oil is potent). Immediately sprinkle 1/4 cup freshly grated Parmesan over the potatoes so it melts slightly from the residual heat. Roughly chop the parsley and scatter 2 tablespoons across the potatoes.
Garlic aioli
- 8
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, 2 cloves minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk until smooth and well combined. Taste and adjust seasoning: add a few drops more lemon for brightness or additional salt if needed.
- 9
Rest
For best flavor, cover and refrigerate the aioli for at least 15 minutes to allow the garlic to mellow and flavors to meld. If short on time, it can be used immediately.
- 10