Smashed Peewee Potato Recipe

Prep potatoes

Rinse the peewee potatoes and remove any blemishes. Leave the skins on. If some potatoes are significantly larger than others, halve the largest so pieces are roughly uniform in size.

Boil

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–18 minutes depending on size. Drain thoroughly and let sit in colander for 2–3 minutes to steam-dry.

Preheat and arrange

Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with parchment or lightly oil it. Arrange the drained potatoes on the baking sheet, spaced so they do not overlap.

Smash

Using the bottom of a sturdy glass, a potato masher, or the back of a spoon, press each potato down until it flattens to about 1/2 inch thickness and the edges break—keeping them in one piece.

Season and oil

Drizzle the 3 tbs olive oil evenly over the smashed potatoes. Sprinkle the remaining 1 tsp kosher salt, 3/4 tsp black pepper, and garlic powder (if using) evenly over the potatoes, rubbing some oil and seasoning into the exposed centers and edges.

Roast

Roast in the preheated oven for 18–25 minutes, until edges are deeply golden and crisp and undersides are browned. Around halfway through (10–13 minutes), rotate the pan and, if desired, brush each potato with a little extra oil for crispier tops.

Make aioli

While the potatoes roast, whisk together 1/2 cup mayonnaise, 2 tbs whole milk, 1 tbs fresh lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1/2 tsp Dijon mustard, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper in a small bowl until smooth and slightly loose in consistency. Taste and adjust lemon or salt as desired. Chill until ready to serve.

Assemble

When potatoes are crisp and golden, remove from oven. Immediately spoon or pipe a small dollop (about 1 tsp) of lemon aioli onto the center of each smashed potato.

Add cheese and garnish

While the aioli is still slightly warm from the potato, sprinkle about 1/2 cup grated Parmesan evenly over the potatoes so it melts slightly. Scatter the 2 tbs thinly sliced chives over the top, drizzle the 1 tsp extra virgin olive oil over everything, and, if using, dust with 1/4 tsp smoked paprika for color.

Serve

Serve warm as an appetizer or side. Provide extra lemon aioli on the side for dipping. Leftovers keep refrigerated in an airtight container for up to 2 days; re-crisp in a 200°C (400°F) oven for 6–8 minutes.