Garlic 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.

  • Author: Jessica
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4 1x


  • 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
  • 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


  1. 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.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place potatoes on baking pan covered with parchment paper.
  4. Using a potato masher or a fork, carefully flatten potatoes until they are smashed, but still in one piece.
  5. In a small bowl combine oil, garlic, thyme and parsley. Drizzle mixture onto potatoes.
  6. Bake potatoes for 18 to 20 minutes or until golden brown and crispy.
  7. In a small saucepan, boil 1 tablespoon of water. Remove from heat and add saffron. Cover and let steep for 5 minutes.
  8. Mix in Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, and paprika. Cover and chill.
  9. Serve with saffron aioli and enjoy!