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Crispy Garlic-Parmesan Smashed Potatoes with Creamy Aioli

Enjoy these crispy garlic-parmesan smashed potatoes with a heavenly 2-minute homemade aioli that's Whole30 compliant and paleo-friendly. This perfect side dish or appetizer is dairy-free, gluten-free, and a guaranteed family favorite.
2
32 min
TOTAL TIME
403
CALORIES
$0.74
PER SERVING
Crispy Garlic-Parmesan Smashed Potatoes with Creamy Aioli
Ingredients
AIOLI
6 SERVINGS
Light Flavored Olive Oil
3/4 cup light flavored olive oil
Egg
1 large egg
Garlic
2 cloves garlic
minced and mashed
Lemon Juice
1 tbsp lemon juice
Sea Salt
1/4 tsp sea salt
Brown Mustard
1/2 tbsp brown mustard
POTATOES
Salt And Pepper
salt and pepper
to taste
Small Red Potatoes
1 lb small red potatoes
Ghee
3 tbsp ghee
divided
Garlic
2 cloves garlic
minced
Dried Chives
1 tsp dried chives
Directions
AIOLI
10 min
PREP TIME
22 min
COOK TIME
32 min
TOTAL TIME
1
In a tall container, combine mashed garlic, egg, lemon juice, brown mustard, olive oil, and sea salt.
2
Place an immersion blender at the bottom of the container, blend on high for 30 seconds, then slowly lift it to the surface until aioli becomes creamy. Set aside in the refrigerator.
POTATOES
3
In a large pot, bring water to a boil, add potatoes, cook until fork-tender, then drain and allow to cool.
4
Preheat oven to 450 degrees. Arrange potatoes on a parchment-lined baking sheet.
5
Carefully press each potato with the back of a spoon, or your hand, to flatten without breaking them.
6
Drizzle 2 tbsp melted ghee over each potato and sprinkle with salt and pepper.
7
Combine minced garlic, chives, and the remaining 1 tbsp of ghee.
8
Bake potatoes for 12 minutes, remove from the oven, then spread the garlic/ghee mixture on each potato and bake for an additional 10 minutes or until crisp and browned.
9
Serve hot as a side dish or appetizer with reserved aioli.
Health Info
Macros
13g
CARBS
38g
FAT
2g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
PALEO
WHOLE 30
Contains these allergens
EGGS
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Frequently Asked Questions
What are Smashed Potatoes?
What kind of potatoes should I use?
Should I peel the potatoes before boiling them?
How long should I boil the potatoes?
Whats the best way to smash the potatoes?
Can I add other ingredients to the smashed potatoes?
How do I prevent the smashed potatoes from sticking to the baking sheet?
How do I store leftovers?