Smashed Sheet Pan Potatoes
These Smashed Sheet Pan Potatoes are crispy on the outside, creamy in the middle, and packed with smoky spice.
Servings: 4 Servings
Calories: 313kcal
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
Calories: 313kcal | Carbohydrates: 21g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 496mg | Potassium: 590mg | Fiber: 3g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 2mg