Paprika-Parmesan Smashed Potatoes with Garlic Aioli

Crushed Potatoes: the extreme broiled potato side dish. Inconceivably fresh, sublimely spiced, and served with an out-and-out addictive plunging sauce, they’re a must-make! While there are numerous ways to get ready for everyone’s favorite root vegetable, the excellence of a crushed potato really rules supreme. They’re delightful served nearby a healthy serving of mixed greens, dark bean burgers, or these delightful scaled-down meatloaves. They’re moreover flexible sufficient to be served among a brunch, lunch, or supper spread.

Smashed Potatoes Ingredients

• Potatoes: For this recipe, I prefer to use baby yellow potatoes because their center is particularly creamy and almost buttery. Potatoes should not exceed 2 inches in diameter and be uniform in size.
• Spices: The bold seasoning for the potatoes is a blend of salt, pepper, oregano, smoked paprika, and garlic powder.
• Oil: To get the best browning and crisping, you’ll need to use a lot of olives (or avocado) oil. To ensure that the potatoes crisp up on both sides, drizzle some on the baking sheet and the remaining on top.
• Garlic: Roasting the garlic first is the key to making the best garlic aioli. This won’t seem like an extra step because you’ll be doing it while the potatoes roast.
• Parmesan: The potatoes acquire a savory, nutty richness by being sprinkled with Parmesan toward the end of the roasting process.
• Greek Cheese: I like to make my aioli with yogurt and mayonnaise mixed together, even though it’s not common practice. Feel free to use all mayo in the recipe if you don’t want to use dairy.
• Mayo: Search for an avocado-oil-based oil, for example, Picked Food varieties brand, for additional heart-sound fats.
• Citrus Juice: The aioli’s richness is cut through by a squeeze of fresh lemon juice, which gives it a bright finish.
• Chives: Fresh chives are a favorite of mine to add to the aioli and to garnish the potatoes when they are served.

Intructions

1. Preheat oven to 450ºF.
2. Place cloves of garlic on aluminum foil and top with 1 teaspoon. Olive oil.
3. Wrap the garlic in foil and place in the preheated oven. Continue sautéing the garlic while the potatoes are cooking.
4. Place the potatoes in a large pot and cover with 1 inch of cold water.
5. Add 2 tablespoons of salt and bring to a boil. When the water boils, set the timer for 15 minutes. At this point the potatoes should be soft just above the fork.
6. Drain potatoes in a colander and let stand for 5 minutes to drain completely.
7. Remove the garlic from the oven and set aside. (Keep oven temperature at 450 degrees F) In a small bowl, combine smoked paprika, oregano, garlic powder, black pepper, and remaining ½ tsp. salt; mix well. Drizzle 2 tbsp.
8. Drizzle olive oil over the largest baking sheet and spread it all over. Arrange the potatoes on a baking sheet with a 2 cm gap.
9. Using the bottom of a measuring cup or potato masher, gently “mash” each potato until it is about 1/2 inch thick. Brush remaining 2 tbsp. Lubricate the potatoes with oil and sprinkle with the spice mixture.
10. Fry the potatoes for 20 minutes. Remove the garlic from the foil and finely chop. Using the flat side of a knife blade (preferably a chef’s knife), crush the garlic until it forms a paste. (Use the back of your hand to press the blade against the clove.) Combine garlic, mayonnaise, yogurt, and 1 tbsp in a bowl.
11. Chopped chives, lemon juice, a pinch of salt and pepper. Mix well.
12. Remove potatoes from the oven and sprinkle each one evenly with parmesan cheese.
13. Put in the oven again for 5 minutes. Place the potatoes on a plate and garnish with chopped chives. Served with garlic aioli.

It’s easy to do  Smashed Potatoes,  isn’t it

What to server with smashed potatoes

• Salad: Crispy potatoes can be paired with a substantial salad to create a satisfying meal. I recommend this Mexican wedge salad with chickpeas and avocado ranch or this Mexican Brussels sprouts salad.
• Nothing is more reassuring than a meal of meatloaf and potatoes. I recommend these adorable vegetarian BBQ Mini Meatloaves or my readers’ favorite Vegan Meatloaf.
• For a dish that will please everyone, try these Greek-Marinated Shrimp Skewers with grilled meat or fish.

Experts tip for making smashed potatoes

• Use potatoes of the same size to make mashed potatoes. Even cooking will be encouraged by this.
• Salt the water. When you boil the potatoes, make sure the water has enough salt in it. Although two teaspoons may seem like a lot, this is the only way the seasoning will really get into their skin.
• Oil is a must; don’t skimp. The best oil is what makes the food brown and crisp! Oiling the baking sheet and potato tops is crucial for this reason.
• At a high temperature, roast. Although some recipes call for roasting at temperatures between 400 and 425 degrees Fahrenheit, I much prefer the browning and crisping that occur in an oven heated to 450 degrees Fahrenheit.
• The Parmesan should be added last. The cheese will burn in the hot oven if you add it too soon. Because of this, I wait until the last five minutes of roasting to sprinkle the Parmesan on top.

 Nutrition