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Smashed Potatoes with Chipotle Aioli are an easy 4 ingredient side recipe. Smashing the potatoes before roasting means more of those perfect crispy edges. 



Total time

50 minutes




  • 2 pounds baby red or yellow potatoes
  • 2 tablespoons olive oil (more if needed)
  • salt and pepper
  • ½ cup mayo of choice
  • 1 clove garlic (minced)
  • 1 chipotle chili in adobo sauce (minced)
  • pinch salt and pepper


  1. Add the potatoes to a large pot and cover them with water. Add in 1 tablespoon of salt. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 20 minutes. Drain the potatoes.
  2. Preheat the oven to 450 degrees. Place the potatoes on a baking sheet that has been coated with olive oil. Using a meat cleaver or the back of a glass, press down on each potato to flatten them out.
  3. Brush them with oil and season them with salt and pepper. Bake for 20-30 minutes or until the potatoes have crispy edges.
  4. While the potatoes are cooking, stir together all of the aioli ingredients. Serve the potatoes with the aioli.
  5. View the recipe instructions at Catching Seeds

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