Smashed Potatoes with Herby Aioli Dip Smashed Potatoes with Herby Aioli Dip

Smashed Potatoes with Herby Aioli Dip

Terrific Trio

Once you see how easy it is to smash a potato you might never want to use flimsy fancy crackers ever again. All you need is a slatted spatula and the tiniest bit of finesse and you’ve got yourself a new go-to appetizer. Pair this dish with a herby aioli dip with sour cream, mayonnaise, and herbs like dill and thyme. Want even more dips? Try our other variations like peanut dip, edamame and white bean dip, chickpea delight dip, green pea and mint dip, or saffron aioli dip.

Print

Smashed Potatoes with Herby Aioli Dip

By The Little Potato Company

Smashed Potatoes with Herby Aioli Dip

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Preheat the oven to 350°F.

Cut the top off the garlic. Place cut side down on a piece of tin foil on a baking sheet. Season with salt and pepper, and top with olive oil. Bake in the oven for 15 minutes or until the garlic starts to pop out of the skin.

While the garlic is roasting, pierce the potatoes with a fork twice each. Microwave for seven minutes on high.

Using a slotted spatula, gently squish the potatoes to make them a little flat.

Once the garlic is finished roasting, increase the oven heat to 450° F. Gently toss potatoes in olive oil, salt, and pepper, then bake for 10 minutes on a parchment-lined baking sheet. Flip halfway through.

In a food processor, add remaining ingredients. Once the garlic is cooked and cool enough, squish the cloves out of the skin. Add garlic to the food processor and blend until smooth.

step_6

Top the potatoes with the herby aioli dip and serve!

Step 1 out of 7

Preheat the oven to 350°F.

Step 2 out of 7

Cut the top off the garlic. Place cut side down on a piece of tin foil on a baking sheet. Season with salt and pepper, and top with olive oil. Bake in the oven for 15 minutes or until the garlic starts to pop out of the skin.

Step 3 out of 7

While the garlic is roasting, pierce the potatoes with a fork twice each. Microwave for seven minutes on high.

Step 4 out of 7

Using a slotted spatula, gently squish the potatoes to make them a little flat.

Step 5 out of 7

Once the garlic is finished roasting, increase the oven heat to 450° F. Gently toss potatoes in olive oil, salt, and pepper, then bake for 10 minutes on a parchment-lined baking sheet. Flip halfway through.

Step 6 out of 7

In a food processor, add remaining ingredients. Once the garlic is cooked and cool enough, squish the cloves out of the skin. Add garlic to the food processor and blend until smooth.
step_6

Step 7 out of 7

Top the potatoes with the herby aioli dip and serve!

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.