These Smashed Sheet Pan Potatoes are crispy on the outside, creamy in the middle, and packed with smoky spice. The cilantro jalapeño aioli adds a cool, zippy finish that takes them from simple side dish to something you’ll want to make again and again. Serve them with tacos, grilled chicken, burgers, or honestly just eat them straight off the pan.
What makes these potatoes so good is the contrast in textures and flavors. Smashing the potatoes creates lots of crispy edges, while the smoked paprika and chili powder give them a little warmth and depth. Then everything gets drizzled with a bright, creamy aioli that adds just enough heat without overpowering the potatoes.
Helpful Tips
- Let the potatoes cool slightly before smashing so they stay intact and don’t completely fall apart.
- Use a flat-bottomed glass or measuring cup for evenly smashed potatoes with lots of crispy surface area.
- For extra crispy edges, don’t overcrowd the pan and spray the tops lightly with cooking oil before baking.
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Smashed Sheet Pan Potatoes
Ingredients
- 1 pound baby red potatoes
- 1 tablespoons olive oil
- 2 teaspoons smoked paprika divided
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
For the aioli:
- 1/2 cup mayonnaise
- 1/4 cup fresh cilantro leaves firmly packed
- 1 jalapeño pepper seeds removed, diced
- 1 garlic clove minced
- 1/2 lime juiced
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt or to taste
- cilantro, jalapeno, and red onion toppings, optional
Instructions
- Preheat oven to 450°F(230°C). Line a baking sheet with parchment paper.
- Fill a pot with water, add the potatoes, and bring to a boil. Cook for 15 minutes or until fork tender. Drain the potatoes in a colander and let cool for 5-10 minutes.
- In a bowl, mix the olive oil, smoked paprika, garlic powder, chili powder, and salt until well combined smooth.
- Transfer the potatoes to a bowl. Pour in the seasoning mix and toss to coat the potatoes.
- Pour the potatoes out onto the baking sheet. Use a heavy glass to smash the potatoes to about a 1/2” thickness.
- Spray with cooking oil and bake for 30-35 minutes.
- Into a food processor, combine the aioli ingredients. Blend until smooth.
- When the potatoes are done, transfer to a serving platter. Drizzle on the aioli. Top with cilantro, jalapeno and red onion, if desired.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.