Ingredients

The following ingredients have 4 Servings
  • 1 lb. baby potatoes (~15-20 small Yukon and/or red potatoes)
  • 3 Tbsp. Olive oil
  • 1 tsp. dried basil
  • 3 tsp. salt
  • 1/2 tsp. pepper
  • 1 jalapeño, diced
  • 1/2 cup mayonnaise
  • 1/4 cup cilantro, fresh
  • 2 cloves garlic, minced
  • 1 Tbsp. lime juice (or lemon juice)

Instruction

  • Bring a large pot of water to boil and add in 2 tsp. salt. Cook potatoes until soft and fork tender, about 15-20 minutes depending on size. Drain and cool for 5 minutes.
  • While the potatoes cook, make the aioli. In a food processor, process all ingredients together until smooth. Place in a bowl and set in fridge until potatoes are done.
  • Preheat oven to 450°F
  • Spread 1 Tbsp. of the olive oil on a baking sheet. Then set the potatoes on the baking sheet, about 2-3 inches apart.
  • Smash potatoes down with a large fork or bottom of flat bottomed cup/mason jar. Try to keep the potatoes in one piece. Let cool again for 5 minutes.
  • Drizzle with the rest of the olive oil and sprinkle seasonings on top. Bake for 20 minutes or until crispy.
  • Serve hot with the aioli or other sauce of choice. Garnish with cilantro if desired.