Introduction
Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli is a delightful vegan dish that combines the crispy texture of smashed potatoes with a zesty, creamy aioli. This recipe is perfect for a hearty side or as a snack when you crave something unique and flavorful. The combination of spices, potatoes, and a spicy dip creates an irresistible dish that can impress your family and friends.
Detailed Ingredients with measures
- Potatoes – 2 pounds, baby or small red potatoes
- Olive oil – 3 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Jalapeño – 1, finely chopped
- Cilantro – ½ cup, chopped
- Lemon juice – 2 tablespoons
- Vegan mayo – ½ cup
Preparation Time
- Prep Time – 15 minutes
- Cook Time – 30 minutes
- Total Time – 45 minutes
- Yield – 4 servings
Enjoy creating this delicious dish that is not only a visual treat but also a burst of flavors in every bite!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure the potatoes can crisp up nicely when baked.
Step 2: Prepare the Potatoes
Wash and scrub the potatoes thoroughly, then place them in a large pot and fill it with water. Bring the water to a boil.
Step 3: Boil the Potatoes
Once the water is boiling, reduce the heat and let the potatoes boil for about 20-25 minutes until fork-tender.
Step 4: Drain and Cool
Drain the potatoes in a colander and let them cool for a few minutes.
Step 5: Smash the Potatoes
On a lined baking sheet, carefully place the boiled potatoes and use a fork or potato masher to gently smash each potato until flattened but still intact.
Step 6: Season and Drizzle
Drizzle olive oil over the smashed potatoes and season with salt, pepper, and any other desired spices to enhance the flavor.
Step 7: Bake the Potatoes
Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the edges of the potatoes are crispy and golden brown.
Step 8: Prepare the Jalapeño Cilantro Aioli
While the potatoes are baking, combine vegan mayo, minced garlic, chopped jalapeños, chopped cilantro, and lime juice in a bowl, mixing well to integrate all flavors.
Step 9: Serve
Once the potatoes are done baking, remove them from the oven, let them cool slightly, and then serve warm with the jalapeño cilantro aioli on the side.
Notes
Note 1: Choosing Potatoes
For this recipe, it’s best to use waxy potatoes like Yukon Gold, as they hold their shape well when boiled and then smashed.
Note 2: Spice Level
The level of jalapeño in the aioli can be adjusted according to your preference for spice. Feel free to experiment with other herbs or spices for variation.
Note 3: Storage
Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
Additional Serving Suggestions
These crispy smashed potatoes make a fantastic side dish with nearly any main course. Try pairing them with grilled vegetables or plant-based proteins for a well-rounded meal. They also work wonderfully as a party appetizer, served with a variety of dipping sauces beyond the aioli.
Variations to Consider
Feel free to customize this recipe by adding different toppings before or after baking. Consider mixing in grated vegan cheese, fresh herbs like rosemary or thyme, or even a sprinkle of nutritional yeast for an added cheesy flavor.
Potatoes and Their Nutritional Benefits
Potatoes are not only delicious but also rich in essential nutrients such as potassium, vitamin C, and dietary fiber. They provide a satisfying and hearty addition to any meal while keeping it plant-based and nutritious.
Cook techniques
Preparing the Potatoes
For crispy smashed potatoes, it’s crucial to select the right type of potatoes. Yukon Golds are ideal for their creamy texture and ability to hold shape. Boil the potatoes until fork-tender, ensuring even cooking, and then allow them to cool slightly before smashing.
Smashing the Potatoes
Use a flat surface to gently press down on the cooked potatoes with a fork or the bottom of a glass. Aim for a thickness of about ½ inch; this allows for maximum surface area to get crispy when roasted.
Seasoning and Roasting
Season the smashed potatoes generously with salt, pepper, and any desired spices or herbs. Roasting them on a sheet pan with adequate oil at a high temperature will ensure they turn golden brown and crispy.
Making the Jalapeño Cilantro Aioli
Blend together fresh cilantro, jalapeño, garlic, lemon juice, and a vegan mayonnaise base to create a zesty aioli. Adjust the spice level by varying the amount of jalapeño used.
Serving Suggestions
Serve the crispy smashed potatoes piping hot, garnished with extra cilantro, alongside the jalapeño aioli for dipping. Consider adding a fresh salad or grilled vegetables for a complete meal.
FAQ
Can I use a different type of potato?
Yes, you can use other types of potatoes, but Yukon Golds or red potatoes are recommended for the best texture and flavor.
Can I prepare the aioli ahead of time?
Absolutely! The jalapeño cilantro aioli can be made in advance and stored in the refrigerator for a few days.
How can I make these potatoes spicier?
To increase the spice level, add more jalapeño to the aioli or sprinkle some red pepper flakes over the smashed potatoes before roasting.
Can I make these potatoes in an air fryer?
Yes, you can use an air fryer to achieve a crispy texture. Cook them at a high temperature for 15-20 minutes, flipping halfway through.
What can I serve with these potatoes?
These smashed potatoes complement a variety of dishes, including grilled veggies, plant-based proteins, and fresh salads.
Conclusion
Crispy smashed sheet pan potatoes with jalapeño cilantro aioli are not only delicious but also versatile enough to complement a variety of meals. Experiment with different spices and serving options to make this dish your own! What variations will you try for your perfect crispy potato experience?
More recipes suggestions and combination
Try pairing your crispy smashed potatoes with a hearty vegan chili, a refreshing avocado salad, or roasted Brussels sprouts for a balanced meal.
