If you’re looking for a side dish that will steal the show at your next holiday dinner (or just a weeknight meal), these Crispy Garlic Parmesan Smashed Potatoes with Tomato-Garlic Aioli Dipping Sauce are what you need. These potatoes are crispy on the outside, soft on the inside, and packed with garlic, parmesan, and paprika flavor. Plus, the aioli sauce is creamy, tangy, and the perfect complement to these crispy bites. Trust me, once you try these, they’ll become your go-to side dish!
Method
Make the Aioli
First, prepare the dipping sauce by adding the avocado mayo, Greek yogurt, tomato paste, garlic, lemon juice, salt, and pepper to a blender or food processor. Blend everything together until smooth. This tomato-garlic aioli brings a creamy, tangy, and flavorful bite that pairs perfectly with the crispy potatoes. It’s simple, yet adds an amazing contrast to the richness of the potatoes!
Boil the Potatoes
Next, bring a large pot of water to a boil and add the Yukon gold baby potatoes. Boil the potatoes for about 23-25 minutes, or until they are just tender when pierced with a fork. You don’t want them too soft; they should be cooked enough to smash but still hold their shape. After boiling, drain the potatoes and set them aside to cool slightly.
Smash the Potatoes
Now, it’s time to smash those potatoes! Line a baking tray or air fryer basket with parchment paper to prevent sticking. Place the potatoes on the tray, leaving about 3-4 inches between each one. Working in batches (if necessary), drizzle the potatoes with olive oil. Then, using the palm of your hand (if the potatoes are cool enough) or the back of a glass, gently smash each potato to about ½ inch thick. Be careful not to press too hard; you want the potatoes flattened but not falling apart.
Air Frying Method
If you’re using an air fryer, preheat it to 400°F. Once the potatoes are smashed and on the tray, air fry them for about 12 minutes. While they cook, prepare the garlic parmesan sauce. In a small bowl, mix together melted butter, mashed garlic, parmesan cheese, paprika, and black pepper. After the potatoes have air fried for 12 minutes, remove them and use a brush to coat each potato with the garlic parmesan sauce. Then, return the potatoes to the air fryer and cook for another 3 minutes at 400°F, until they are golden brown and crispy.
Baking Method
If you’re using an oven, preheat it to 375°F. Place the smashed potatoes on a baking sheet lined with parchment paper and bake them for 18 minutes. After the initial 18 minutes, remove the tray from the oven and brush the garlic parmesan sauce over the potatoes. Then, return the potatoes to the oven for an additional 8 minutes to achieve that perfect golden, crispy texture.
Necessary Tools
- Large pot for boiling potatoes
- Baking tray or air fryer basket
- Parchment paper
- Small bowl for mixing garlic parmesan sauce
- Brush for applying sauce
- Blender or food processor for aioli
Crispy Garlic Parmesan Smashed Potatoes with Tomato-Garlic Aioli Dipping Sauce
Cuisine: AmericanDifficulty: Easy6
servings10
minutes30
minutes40
minutesIngredients
1 ½ lbs Yukon gold baby potatoes
2 tbsp olive oil
¼ cup butter, melted
6 cloves garlic, mashed
½ cup parmesan cheese
1 tsp paprika
½ tsp ground black pepper
For Garnish:
Fresh parsley
For Tomato-Garlic Aioli:
3 tbsp avocado mayo
½ cup Greek yogurt
2 tbsp tomato paste
3 cloves garlic
1 lemon, juiced
½ tsp kosher salt
½ tsp ground black pepper
Directions
- Make the Aioli: Start by preparing the dipping sauce. Add the avocado mayo, Greek yogurt, tomato paste, garlic, lemon juice, salt, and pepper to a blender. Blend everything together until the sauce is smooth. This aioli adds a creamy, tangy bite that pairs perfectly with the crispy potatoes!
- Boil the Potatoes: Bring a large pot of water to a boil, and add the Yukon gold baby potatoes. Boil them for about 23-25 minutes or until just tender. You don’t want them too soft, just cooked enough so they can be smashed. Once tender, drain the potatoes and let them cool slightly.
- Smash the Potatoes: On a baking tray (or air fryer basket), line it with parchment paper to prevent sticking. Arrange the potatoes, leaving 3-4 inches between each. Working in batches, drizzle the potatoes with olive oil. Then, using the palm of your hand (if the potatoes are cool enough), or the back of a glass, gently smash them until they’re about ½ inch thick.
- Air Frying Method: Preheat the air fryer to 400°F. Air fry the smashed potatoes for 12 minutes. While the potatoes are cooking, make the garlic parmesan sauce. In a small bowl, combine melted butter, mashed garlic, parmesan cheese, paprika, and pepper. Once the potatoes are out of the air fryer, use a brush to coat each potato with the garlic parmesan sauce. Then, return them to the air fryer and cook for another 3 minutes at 400°F until they’re golden and crispy.
- Baking Method: Preheat the oven to 375°F. Bake the smashed potatoes for 18 minutes. After 18 minutes, remove them from the oven and brush with the garlic parmesan sauce. Return the potatoes to the oven and bake for an additional 8 minutes to get them crispy and golden.
Notes
- Watch the potatoes carefully: If you’re air frying, make sure to keep an eye on them, as air fryers can cook quickly and might over-brown if left for too long.
- Smash evenly: Be gentle when smashing the potatoes—if you press too hard, you might break them apart into smaller pieces. The goal is to flatten them without losing their shape.
- Don’t overcook: Whether air frying or baking, be careful not to overcook the potatoes. Overcooking can cause them to become too dry instead of crispy and tender.
Serving Suggestions
These crispy garlic parmesan smashed potatoes are perfect on their own, but they also pair wonderfully with a variety of main dishes. Serve them alongside roasted chicken, steak, or grilled veggies. They’re also great for a holiday meal, and I promise they’ll be the first thing to disappear from the table! Don’t forget the aioli dipping sauce on the side—it’s the perfect touch.
Fun Fact
Did you know that Yukon gold potatoes are naturally creamy and buttery in texture, making them perfect for mashed or smashed potatoes? They’re a great choice for a crispy yet soft texture that’s irresistible.
Conclusion
These Crispy Garlic Parmesan Smashed Potatoes with Tomato-Garlic Aioli Dipping Sauce are a game-changer! Whether you’re preparing for a holiday dinner or a casual weeknight meal, they’re easy to make and guaranteed to be a hit. They’re crispy, flavorful, and packed with delicious ingredients that everyone will love. I hope you enjoy making and devouring these potatoes as much as I do!
