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5 from 2 votes
Garlic Smashed Potatoes Drizzled with Basil Aioli
Garlic Smashed Potatoes with Basil Aioli
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

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.

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 384 kcal
Author: Alissa Saenz
For the Smashed Potatoes
  • 1 ½ pounds golden potatoes
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Salt, to taste (I used about ½ teaspoon)
For the Basil Aioli
  • 1 cup raw cashews, soaked in water 4-8 hours, rinsed and drained
  • 1 ½ cups fresh basil leaves, packed
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • ½ teaspoon salt, plus more to taste
  • ½ cup unflavored and unsweetened non-dairy milk, plus more as needed
To Make the Potatoes
  1. Place the potatoes into a large pot and cover them with a few inches of salted water.

  2. Place the pot over high-heat and bring it to a boil.

  3. Lower the heat a bit and boil the potatoes until easily pierced with a fork, about 20-25 minutes, depending on their size.

  4. While the potatoes boil, stir the oil and garlic together in a small bowl.

  5. Preheat the oven to 425°F and lightly oil a baking sheet.

  6. When the potatoes are finished boiling, drain them into a colander and let them cool for a few minutes.

  7. When the potatoes are cool enough to handle, arrange them on the baking sheet.

  8. Gently flatten each potato by pressing on it once or twice with a potato masher.

  9. Drizzle each potato with a bit of the garlic-olive oil mixture, and spread the oil around with your spoon or a basting brush.

  10. Sprinkle the potatoes with salt.

  11. Place the baking sheet into the oven and bake the potatoes until they brown and crisp around the edges, 20-25 minutes.

To Make the Basil Aioli
  1. While the potatoes bake, place the cashews, basil, lemon juice, garlic, salt, and ¼ cup of milk into the bowl of a food processor or blender. Blend until smooth, stopping to scrape down the sides of the bowl as needed.

  2. Thin the mixture with the other ¼ cup of milk, or more if you like your aioli thinner.

  3. Taste-test the aioli and adjust any seasonings to your liking.

  1. Serve the potatoes immediately after they come out of the oven, with the aioli on the side or drizzled on top.

Recipe Notes

This recipe makes a big batch of aioli. If you have any leftover (you probably will), use it for another batch of potatoes, thin it and use it as a salad dressing, or place it in a sealed container and freeze it for later.

Nutrition Facts
Garlic Smashed Potatoes with Basil Aioli
Amount Per Serving
Calories 384 Calories from Fat 212
% Daily Value*
Fat 23.5g36%
Saturated Fat 4.2g21%
Sodium 619mg26%
Potassium 932mg27%
Carbohydrates 38.9g13%
Fiber 5.4g22%
Sugar 3.9g4%
Protein 8.7g17%
Calcium 80mg8%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.