With perfectly crispy edges and a fluffy potato inside, these savoury garlic potatoes are the perfect side dish.
Sometimes a side dish is so good you can make a whole meal out of it. Garlic Smashed Potatoes with Saffron Aioli is that kind of dish. With a soft and creamy middle and a crispy, herb and garlic flavoured outside, these potatoes are de-lic-ious.
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If you haven’t cooked with red potatoes before, they’re awesome. Not only do they have a vibrant red colour, but they have this waxy, creamy, perfect potato texture.
When buying them at the supermarket, you may find that they’re called “new potatoes.” If they’re red and small, you have the right ones. Calling them “new” simply means that they were harvested before reaching maturity.
Now comes the fun part! Once the potatoes are boiled, they’re ready to mash. With a large fork or potato masher, flatten the potatoes. Try not to press too hard, or they may fall apart. You want them to be flat but still in one piece.
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With a drizzle of oil, garlic, thyme and parsley, your potatoes are ready to bake. Only a little bit of oil is needed to help give them those crave-worthy, crispy edges.
I love adding sauces and this dish is no different. With or without the aioli, these potatoes are yummy. But when you add a buttery aioli, it enhances the creamy potatoes, making them even more scrumptious.
Traditionally, aioli is made with a lot of oil, garlic and egg yolk. This skinnier version uses Greek yogurt instead of oil. It gives the sauce a creamy base, without all the fat. Adding a little mayonnaise mimics the egg yolk flavour and lemon, garlic, paprika, and saffron completes the sauce. In the end, you have a floral, crave-worthy sauce, perfect for crispy smashed potatoes.
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PrintGarlic Smashed Potatoes with Saffron Aioli
Looking for the perfect side dish? With a creamy, tender middle and a crisp and crunchy outside, these potatoes are a tasty addition to any meal. Serve it up with a skinny aioli and this dish is sure to impress.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 4 1x
Ingredients
- CREAMY SAFFRON AIOLI INGREDIENTS:
- 1/3 cup fat free plain Greek yogurt
- 2 to 3 tablespoons light mayonnaise
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 teaspoon oil (optional)
- 1 clove garlic, minced
- 1/2 teaspoon crumbled saffron
- 1/2 teaspoon paprika
- CRISPY POTATO INGREDIENTS:
- 1 and 1/2 pounds red potatoes
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon parsley, dried
Instructions
- Place potatoes in a large pot. Cover with salted water and bring to a boil. Cook for 20 minutes, or until potatoes are tender. Drain and cool potatoes under cold water.
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes on baking pan covered with parchment paper.
- Using a potato masher or a fork, carefully flatten potatoes until they are smashed, but still in one piece.
- In a small bowl combine oil, garlic, thyme and parsley. Drizzle mixture onto potatoes.
- Bake potatoes for 18 to 20 minutes or until golden brown and crispy.
- In a small saucepan, boil 1 tablespoon of water. Remove from heat and add saffron. Cover and let steep for 5 minutes.
- Mix in Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, and paprika. Cover and chill.
- Serve with saffron aioli and enjoy!
Note: If you prefer a light taste of oil, you can add a teaspoon for a more authentic flavour.
If you love potatoes, you may also enjoy Sweet Potato Chili
If you enjoy food with dips or sauces, you may also enjoy Corn Muffins with Creamy Lime Sauce
Panko Crusted Eggplant Parmesan
Salmon with Avocado Basil Sauce
Greek Yogurt French Salad Dressing
Have you tried Garlic Smashed Potatoes with Saffron Aioli? What’s your favourite side dish meal?
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You have so many good recipes.
You are so sweet! Thank you! ?
Mmm im gonna try these potatoes next week.
Thanks Jennie! Hope you enjoy them! 🙂
Kids must love these!
Thanks Annabelle! They definitely do! 🙂
Love smashed potatoes!
Thanks!! They’re really tasty! ?
Love smashed potatoes!
Thanks!! They’re really tasty! ?
I’m always looking for new way to enjoy my favorite vegetable. It looks delicious, can’t wait to try!
Thanks!! Hope you enjoy it. ?
I’m always looking for new way to enjoy my favorite vegetable. It looks delicious, can’t wait to try!
Thanks!! Hope you enjoy it. ?
This looks like the perfect two-bite snack! Would love to try it.
Thanks Alice! These potatoes are definitely a tasty treat. ?
This looks like the perfect two-bite snack! Would love to try it.
Thanks Alice! These potatoes are definitely a tasty treat. ?
Wow… yummy potatoes..
Thanks!! ?
Wow… yummy potatoes..
Thanks!! ?
YUM! I typically avoid potatoes during summer just because they feel like such a warm food, but now that we’re getting into fall, I can’t wait to start cooking with them again!!
Thanks Emily!! Potatoes definitely have that comfort food flavour. Hope you enjoy them. ?
YUM! I typically avoid potatoes during summer just because they feel like such a warm food, but now that we’re getting into fall, I can’t wait to start cooking with them again!!
Thanks Emily!! Potatoes definitely have that comfort food flavour. Hope you enjoy them. ?
These smashed potatoes look so good! I’ve experimented with smashed potatoes before and found them to be dry, is there a way to moisten them up a bit? What does saffron taste like? I don’t believe I’ve ever tasted it before, or if I did I wasn’t able to identify the flavor.
Thanks! Since I don’t know the recipe that you used before, it’s hard to know why they were too dry. Maybe they were baking for too long or at too high a heat. Try following this recipe. Hopefully you’ll enjoy them this time.
Saffron has a real lovely subtle floral flavour. It tastes delicious with rice or potatoes. Enjoy! ?
These smashed potatoes look so good! I’ve experimented with smashed potatoes before and found them to be dry, is there a way to moisten them up a bit? What does saffron taste like? I don’t believe I’ve ever tasted it before, or if I did I wasn’t able to identify the flavor.
Thanks! Since I don’t know the recipe that you used before, it’s hard to know why they were too dry. Maybe they were baking for too long or at too high a heat. Try following this recipe. Hopefully you’ll enjoy them this time.
Saffron has a real lovely subtle floral flavour. It tastes delicious with rice or potatoes. Enjoy! ?