Smashed Potatoes with Chipotle Aioli are an easy 4 ingredient side recipe. Smashing the potatoes before roasting means more of those perfect crispy edges.
2 pounds baby red or yellow potatoes
2 tablespoons olive oil
salt and pepper
0.5 cup mayo of choice
1 clove garlic
1 chipotle chili in adobo sauce
pinch salt and pepper
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.
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.
Brush them with oil and season them with salt and pepper. Bake for 20-30 minutes or until the potatoes have crispy edges.
While the potatoes are cooking, stir together all of the aioli ingredients. Serve the potatoes with the aioli.