Smashed potatoes are an easy, savory finger food that you can customize with toppings, dips, and seasonings. Try this variation with saffron aioli dip and roasted garlic. Love a good dip? Try our other variations like peanut dip, edamame and white bean dip, chickpea delight dip, green pea and mint dip, or herby aioli dip.
- Aluminum foil
- Baking sheet
- Slotted spatula
- 1.5 lbs Little Potatoes
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 1/8 tsp white pepper
Saffron Aioli Dip:
- 3 cloves garlic, roasted
- 3/4 cup mayonnaise
- 1 pinch saffron
Preheat 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. Set aside.
While garlic is roasting, pierce potatoes with a fork twice each, then microwave on high for seven minutes.
Using a slotted spatula, gently squish the potatoes to make them a little flat.
Gently toss potatoes in olive oil, salt, and pepper.
Once garlic is done roasting, increase the oven temperature to 450 °F. Bake potatoes in the oven for 10 minutes, flipping halfway on a parchment lined baking sheet.