Crispy, craggy edges; a soft, fluffy middle; and a garlicky, herb-flecked aioli for dipping — these smashed potatoes walk the line between elegant side and irresistible appetizer.
Ingredient Spotlight. Our Tuscan Herb Infused Olive Oil does double duty: it roasts the potatoes to a golden crisp and forms the base of a bright, lemony aioli, so the herby flavor runs through the whole dish.
Ingredients
2 lbs mini red potatoes
6 Tbsp Tuscan Herb Infused Olive Oil (divided) · 3–4 sprigs fresh thyme · flaky sea salt
Aioli: 2 egg yolks · juice of ½ lemon · 1 clove garlic, grated · 1 tsp salt · ~⅓ cup Tuscan Herb Olive Oil · ~1 cup neutral oil
Instructions
Heat oven to 500°F. Spread the potatoes on a rimmed sheet pan with ¾ cup water, cover tightly with foil, and steam-roast 25–30 minutes, until fork-tender. Drain and rest 10 minutes.
Coat with ~3 Tbsp of the Tuscan Herb oil and smash flat (~⅓" thick) with a second pan. Drizzle with the remaining oil, thyme, and flaky salt.
Roast until deeply crisp and golden, ~30 minutes, moving the pan between racks for even browning.
Aioli: whisk the yolks, lemon, garlic, and salt. VERY slowly stream in the Tuscan Herb oil, then the neutral oil, whisking constantly until thick and glossy. (Add the oil too fast and it'll break — go slow.)
Serve the hot potatoes with the aioli for dipping.
Chef's Notes
Get the potatoes truly dry before smashing — moisture is the enemy of crisp.
Aioli broke? Start with a fresh yolk and whisk the broken mix in slowly.
Make It Yours
Shower the finished potatoes with grated Parmesan and lemon zest.
Allergens: contains egg (aioli).
The Tuscan Herb oil is our most versatile bottle — come smell it at the shop.
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