Herbs & Garlic Smashed Potatoes 🥔 by @breadbakebeyond
I made these crispy smashed potatoes with @chosenfoods Avocado Oil infused with garlic, thyme and rosemary, so good. The Calabrian chili aioli (made with their mayo) added just the right heat. Honestly, I couldn’t stop eating them.
For the Calabrian chili aioli: 2 tbsp Chosen Foods Avocado Oil Mayo 1 tsp Calabrian chili paste Juice from ½ lemon Salt, to taste (optional) 1 tsp chopped chives
Instructions Preheat the oven to 425°F. Place the baby potatoes in a large pot and cover with cold water. Add ½ tablespoon kosher salt. Bring to a boil, then simmer for 10-15 minutes, depending on size. Potatoes should be fork-tender but not mushy. Drain and cool for 3-5 minutes. In a small skillet over low heat, warm the avocado oil. Add the minced garlic and cook gently for 30-60 seconds, stirring constantly. As soon as it starts to smell fragrant (before it browns), add the thyme and rosemary. Cook for another 30 seconds, then remove from heat. Strain the oil immediately to prevent the garlic from continuing to cook Set the garlic and herbs aside for later use. Place the potatoes on a large, parchment-lined baking sheet (or non-stick baking dish). Don’t overcrowd them, spacing helps them get crispier. Use a cup or flat-bottomed glass to gently smash each one. Drizzle with the infused oil and bake for 30 minutes. After 30 minutes, add the reserved garlic and herbs on top. Return to the oven for another 10 minutes, or until golden brown and crispy. In a small bowl, combine the mayo, Calabrian chili paste, lemon juice, salt, and chives. Mix well. Let potatoes cool for 5 minutes before serving. Sprinkle it with flaky salt and chopped parsley. Serve with the aioli and enjoy!
