Garlic Smashed Potatoes with Basil Aioli
Tender on the inside, golden and crispy on the outside! Serve these scrumptious garlic smashed potatoes with creamy dairy-free basil aioli for a show-stealing side dish that's also pretty darn easy to make.
Servings: 6
Calories: 294kcal
Ingredients
For the Smashed Potatoes
- 2 pounds baby red or yellow potatoes
- 3 tablespoons olive oil, plus a bit more for the baking sheets
- 1 garlic clove, minced
- Salt, to taste
For the Basil Aioli
- 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- 1 ½ cups fresh basil leaves, packed
- ½ cup unflavored and unsweetened non-dairy milk, plus more as needed
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon salt, plus more to taste
Instructions
- Preheat the oven to 400°F. Optionally, line a couple of baking sheets with parchment paper (this helps prevent sticking). Lightly oil the parchment paper (or the baking sheets, if not using parchment paper).
- Place the potatoes in a large pot and cover them with salted water (Note 1). Place the pot over high heat and bring the water to a boil. Boil the potatoes until they're tender enough to be easily pierced with a fork, 15 to 20 minutes. Drain them into a colander when done.
- Let them sit for about 10 minutes to steam dry, which will help them crisp up in the oven.
- While the potatoes boil, stir 3 tablespoons of olive oil and the garlic together in a small bowl or container.
- Arrange the potatoes on the baking sheets, evenly spacing them apart. Using a flat tool (like a spatula or the bottom of a glass), smash the potatoes to about ½ inch thick.
- Brush the tops of the potatoes with the oil and garlic mixture, then sprinkle them with salt.
- Bake the potatoes until the tops are golden brown and the edges are crispy, 35 to 40 minutes.
- While the potatoes bake, place the cashews, basil, milk, lemon juice, garlic, and salt into a blender or the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
- Taste the mixture and add additional salt or lemon juice, if desired. You can also thin the mixture with additional milk, if desired.
- Serve the potatoes immediately after they come out of the oven, with the aioli on the side or drizzled on top.
Notes
- Use about 4 quarts of water and 1 tablespoon of salt.
- This recipe makes a big batch of aioli. If you have any leftover (you probably will), use it for another batch of potatoes or another purpose (such as a sandwich dressing), or seal it in an airtight container and freeze for up to 3 months.
Nutrition
Calories: 294kcal | Carbohydrates: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 251mg | Potassium: 857mg | Fiber: 3g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 3mg