Crispy Smashed Potatoes with Lemon-Parmesan Aioli and Gremolata

 

 This dish elevates the humble potato by boiling them until tender, smashing them flat, and roasting them until they are incredibly crunchy. They are then drizzled with a zesty, creamy Lemon-Parmesan Aioli and finished with a bright, herby Gremolata for a pop of freshness. It’s a sophisticated yet comforting side that pairs perfectly with steak, roasted chicken, or fish.

Yields: 4–6 servings Prep time: 20 minutes Cook time: 40 minutes

Ingredients:

For the Smashed Potatoes:

• 2 lbs (900g) baby potatoes (Yukon Gold or red potatoes, uniform in size)
• 3 tbsp olive oil
• 2 tbsp melted unsalted butter
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Lemon-Parmesan Aioli:

• ½ cup good quality mayonnaise
• 1 clove garlic, finely minced or grated
• 2 tbsp freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ¼ tsp salt

For the Gremolata:

• ¼ cup fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh chives, thinly sliced
• 1 clove garlic, very finely minced
• 1 tsp lemon zest

Instructions:

1.      Parboil the Potatoes: Wash the potatoes thoroughly. Place them in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until a fork slides into the center with no resistance. Do not overcook them, or they will fall apart when smashed. Drain well and let them dry in the colander for 5 minutes to steam off excess moisture.

2.     Preheat and Prep: While the potatoes dry, preheat your oven to 425°F (220°C). Combine the olive oil, melted butter, salt, pepper, garlic powder, and smoked paprika in a small bowl.

3.     Smash the Potatoes: Line a large, rimmed baking sheet with parchment paper. Pour half of the oil/butter mixture onto the parchment. Arrange the cooked potatoes on the baking sheet, leaving space between them. Using the bottom of a sturdy glass, a measuring cup, or the palm of your hand, gently press down on each potato until it is about ½ to ¾ inch thick. They should be flattened but hold together.

4.     Season and Roast: Brush or drizzle the remaining oil/butter mixture over the tops of the smashed potatoes, making sure to get into the crinkly edges. Sprinkle with a little extra flaky salt if desired. Roast for 25–35 minutes, or until the edges are deep golden brown and the potatoes are very crispy.

5.     Make the Aioli: While the potatoes roast, whisk together the mayonnaise, minced garlic, grated Parmesan, lemon juice, lemon zest, and salt in a small bowl until smooth. Set aside in the refrigerator.

6.     Make the Gremolata: In a separate small bowl, combine the chopped parsley, chives, minced garlic, and lemon zest. Toss to combine.

7.     Assemble: Remove the hot potatoes from the oven and transfer them to a serving platter. Immediately drizzle (or dollop) the Lemon-Parmesan Aioli over the potatoes. Generously sprinkle the Gremolata over the top. Serve immediately while hot.