Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli
Indulge in the irresistible crunch of Crispy Smashed Sheet Pan Potatoes paired with a zesty Jalapeño Cilantro Aioli. This delightful side dish features perfectly smashed baby potatoes roasted to golden perfection, complemented by a creamy, spicy dip. Perfect for any occasion, whether it’s a busy weeknight dinner or a festive gathering, this recipe guarantees to impress with minimal effort!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs baby potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 2 fresh jalapeños, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the baby potatoes. Boil in salted water for 15-20 minutes until fork-tender.
- Drain and place the potatoes on a greased baking sheet. Gently smash each potato without breaking it apart.
- Drizzle olive oil over the smashed potatoes and season generously with salt and pepper.
- Roast in the preheated oven for 25-30 minutes until golden brown and crispy, flipping halfway through.
- Meanwhile, combine mayonnaise, jalapeños, cilantro, salt, and pepper in a bowl to make the aioli.
- Serve the crispy potatoes drizzled with jalapeño cilantro aioli.
Nutrition
- Serving Size: 1/4 recipe (approximately 150g)
- Calories: 290
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg