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Rosemary Garlic Smashed Potatoes with Lemon Chive Aioli Recipe

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Delight in crispy, flavorful Rosemary Garlic Smashed Potatoes paired with a zesty Lemon Chive Aioli. These golden Yukon Gold potatoes are boiled, gently smashed for texture, brushed with a savory rosemary and garlic olive oil mixture, then baked to perfection. The creamy aioli, infused with fresh lemon zest, lemon juice, garlic, and chives, adds a refreshing and tangy complement to this comforting side dish perfect for any meal.

Ingredients

Potatoes

  • Salt (to taste, for boiling)
  • 12 small Yukon Gold potatoes
  • 3 tablespoons extra-virgin olive oil (plus more for baking sheet)
  • 2 tablespoons chopped fresh rosemary
  • 3 cloves garlic, minced
  • Freshly ground black pepper, to taste

Lemon Chive Aioli

  • 1 cup mayonnaise
  • 1 large lemon, zested and juiced
  • 3 tablespoons chopped fresh chives (plus more for garnish)
  • 2 cloves garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the potatoes.
  2. Boil the potatoes: Place the Yukon Gold potatoes in a small saucepan and cover them with water. Add salt to the water to enhance flavor. Bring to a boil and cook until the potatoes are tender enough to be pierced easily with a knife. Avoid overcooking to keep them from becoming mushy.
  3. Prepare the baking sheet: Brush a baking sheet generously with extra-virgin olive oil to prevent the potatoes from sticking and to promote crispiness.
  4. Smash the potatoes: Drain the cooked potatoes and arrange them on the oiled baking sheet. Gently crush each potato with the bottom of a glass or a potato masher, just enough to flatten them without breaking apart completely.
  5. Make the herb oil: In a small bowl, combine 3 tablespoons of olive oil with chopped fresh rosemary, minced garlic, salt, and freshly ground black pepper. Stir to mix the flavors well.
  6. Brush potatoes with herb oil: Generously brush the smashed potatoes with the rosemary garlic olive oil mixture, ensuring each one is coated to impart deep flavor and help crisping.
  7. Bake the potatoes: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the potatoes are heated through and the bottoms are crisp and golden brown.
  8. Prepare the aioli: While the potatoes bake, combine the mayonnaise, lemon zest, lemon juice, chopped fresh chives, minced garlic, salt, and freshly ground black pepper in a small bowl. Mix thoroughly to create a smooth, tangy aioli sauce.
  9. Serve: Remove the potatoes from the oven and transfer to a serving plate. Garnish with additional chopped chives if desired. Serve warm alongside the lemon chive aioli for dipping.

Notes

  • Make sure not to overboil the potatoes; they should be tender but still hold their shape.
  • Use Yukon Gold potatoes for their creamy texture and ability to crisp nicely when baked.
  • The aioli can be prepared ahead of time and refrigerated to allow flavors to meld.
  • For a spicier version, add a pinch of cayenne pepper or smoked paprika to the herb oil or aioli.
  • These smashed potatoes are great as a side dish for grilled meats, roasted chicken, or as a party appetizer.

Find it online: https://miracooking.com/rosemary-garlic-smashed-potatoes-with-lemon-chive-aioli-recipe/