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Rosemary Garlic Crushed Potatoes in brown ceramic dish garnished with fresh rosemary.
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5 from 1 vote

Rosemary Garlic Smashed Potatoes and Lemon Chive Aioli

Rosemary Garlic Smashed Potatoes and Lemon Chive Aioli is a beautiful side dish with country French elegance!  Buttery Yukon Gold Potatoes are cooked, crushed, then brushed with herb-infused olive oil and baked again for a crunchy exterior and creamy interior!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dishes - Potatoes
Cuisine: French
Diet: Gluten Free, Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Potatoes

  • Salt
  • 12 small Yukon Gold potatoes
  • 3 tablespoons extra-virgin olive oil plus more for baking sheet
  • 2 tablespoons chopped fresh rosemary
  • 3 cloves garlic minced
  • Freshly ground black pepper to taste

Aioli

  • 1 cup mayonnaise
  • 1 large lemon zested and juiced
  • 3 tablespoons chopped fresh chives plus more for garnish
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste

Instructions

Potatoes

  • Preheat oven to 375 degrees.
  • Place the potatoes in a small saucepan and fill with water to cover. Add salt to taste. Bring it to a boil and cook the potatoes until they can be easily pierced with a knife. Be careful not to overcook.
  • Brush a baking sheet with olive oil.
  • Drain the potatoes and place them on the prepared baking sheet. Crush the potatoes to flatten, being careful not to overdo it.
  • Combine olive oil, rosemary, garlic, salt and black pepper in a small bowl. Brush the tops of the potatoes with the oil and herb combination.
  • Bake for 25-30 minutes or until heated through and crispy on the bottom.

Aioli

  • Combine aioli ingredients in a small bowl. Serve with potatoes.

Notes

TIPS:
  • Watch the potatoes and begin removing the ones that are done, allowing any others that require more time to keep cooking.
  • I like to crush them with a clean potholder or kitchen towel between my hand and the hot potato.
  • Don’t mash them into a pancake, gently crush.  They should still hold together.  One or two lost pieces from the potato are okay; tuck them back in.
MAKE AHEAD:
  • Potatoes can be boiled and smashed 1 day ahead.  Refrigerate until needed.
  • When ready to bake, brush with herbs and bake as directed.
  • Lemon Chive Aioli can also be made 1 day ahead.

Nutrition

Serving: 1 | Calories: 882kcal | Carbohydrates: 93g | Protein: 11g | Fat: 53g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 388mg | Potassium: 2224mg | Fiber: 12g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 117mg | Calcium: 85mg | Iron: 4mg