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There is something about these Cheesy Smashed Potatoes served with homemade Aioli that tastes so good. It does make sense – a combination of crunchy, salty, roasted cheesy smashed potatoes, topped with crispy melted Parmesan, dipped into a creamy, garlicky aioli can only be good.
They are delicious any time of the day. They are perfect for enjoying as a starter or side dish, but my favourite way is serving tapas-style and sharing with friends and family. Be warned, you need to make extra as these will get devoured pretty quickly (and not just by me!)…
Lots of people think that making your own aioli is complicated – trust me, it really isn’t. My cheat’s garlic aioli is super simple and absolutely packed full of the most delicious sweet, mellow garlic flavour, thanks to my handy hack of roasting the bulb whole. If you aren’t a fan of garlic, you could serve with a sour cream dip like I do in with Air Fryer Hasselback Potatoes. Or scroll down for a whole host of ideas. Serve these delicious cheesy smashed potatoes with the homemade aioli or they’re also delicious with sour cream and chives. I love embracing the tapas vibes and serving the cheesy potatoes with a spicy tomato sauce for my own version of patatas bravas. Top with a drizzle of aioli. Yum!
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here’s how to make Cheesy Smashed Potatoes:
- Cooking Tips:
- Other dips to serve with the Crispy Cheesy Potatoes
- Frequently Asked Questions
- Storage & Make Ahead Instructions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- Cheesy Smashed Potatoes with Roasted Garlic Aioli Recipe
Why you will love this recipe:
- It is perfect to serve as a snack, starter, side or tapas dish.
- It is super simple and the ultimate crowd pleaser.
- It is full of flavour and texture thanks to the salty, crispy potatoes, fresh chives, mellow roasted garlic and creamy aioli.
- It is so versatile – you can serve the crispy potatoes with all sorts of dips.
- It is vegetarian (if you use a vegetarian-friendly cheese) and can easily be adapted for vegans.
- It is budget-friendly and uses ingredients you are likely to already have to hand.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Baby potatoes – you can use any type of small potato for this recipe but try and go for ones which are similar in size so they cook at the same rate. I love using Jersey Royals when they are in season.
Parmesan – adding Parmesan gives a wonderful umami flavour to the crispy cheesy potatoes. You could add more if you like it even cheesier.
Garlic – you will need a whole garlic bulb for the homemade aioli as garlic is the star of the show. Roasting it gives it the most delicious sweet flavour and helps it blend easily into the mayonnaise (plus it makes your kitchen smell so good).
Egg yolks – I use free-range large egg yolks. Since they aren’t cooked, it is really important you opt for ones stamped with the Red Lion mark.
Groundnut (peanut) oil – you want a fairly neutral tasting oil so the flavours of the egg yolk and roasted garlic shine through.
Lemon – this adds a refreshing citrus flavour which really lifts the homemade aioli.
Substitutions and Variations:
Baby potatoes – you can use any type of small potato for this recipe but try and go for ones which are similar in size so they cook at the same rate. I love using Jersey Royals when they are in season.
Aioli – you could use garlic mayonnaise instead of a proper homemade aioli. To do this, just mix mayonnaise with a grated glove of garlic, a squeeze of lemon and salt & pepper.
Groundnut oil – You could also use sunflower, vegetable or rapeseed oil.
Here’s how to make Cheesy Smashed Potatoes:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat the oven to 200°C Fan. Toss seasoned potatoes with olive oil on a baking tray and roast for 40 minutes, turning halfway, until golden and tender.
TWO: Wrap a garlic bulb in foil with olive oil and salt. Roast in the oven for 30-40 minutes until the cloves are tender.
THREE: Flatten the potatoes with a glass, sprinkle with Parmesan, and bake for 10 more minutes until the cheese is melted and golden.
FOUR: Make the Alioli. Whisk egg yolks with sea salt, slowly drizzle in oil until emulsified, add lemon juice, and continue whisking in the remaining oil.
FIVE: Squeeze the roasted garlic from its skin before whisking through the egg mixture. Taste and add more lemon and salt, if needed.
SIX: Once the potatoes are done, tip into a bowl, sprinkle over some chopped chives and serve with the aioli.
Cooking Tips:
Potatoes: if you only have large potatoes, simply cut into smaller pieces, season, drizzle with oil and proceed. Take advantage of the corners to get nice crispy bits.
How to rescue split mayonnaise: mayonnaise can be a bit temperamental and can split if the oil is added too quickly before it has had a chance to emulsify. If this happens, don’t panic! There are several things you can do:
- Extra egg yolk – in a separate bowl, whisk an egg yolk with a tsp of cold water and Dijon mustard, then slowly add the mixture to the mayonnaise while whisking constantly.
- Boiling water – if your mayonnaise is just starting to split, drizzle in a tbsp of boiling water while whisking vigorously.
- Acid – place a little of the split mayonnaise into a clean bowl and add a couple of drops of lemon juice or vinegar, whisking all the time. Gradually add the remaining mayonnaise, alternating with drops of lemon juice or vinegar, whilst continuing to whisk.
Other dips to serve with the Crispy Cheesy Potatoes
If you don’t want to make the full Crispy Potatoes with Homemade Aioli recipe, there are so many other delicious dips you can serve with these delicious spuds:
- Sour cream and chive: simply mix together sour cream, chives, salt, pepper and a squeeze of lemon. You could also add some thinly sliced spring onions.
- Sriracha mayonnaise: swirl sriracha through mayonnaise, to taste, and add a squeeze of lemon.
- Pesto mayonnaise: for a delicious herby dip with a cheesy twist, mix a dollop of fresh pesto (homemade or shop-bought) through mayonnaise.
- Tomato and basil sauce: this is a delicious vegan-friendly option that is ideal if you want a warm dip/sauce. You can build on the tapas vibes and add some chilli in a nod to patatas bravas.
- Whipped ricotta cheese: it sounds fancy but is super easy and ideal for a tapas spread. Simply blitz ricotta cheese with garlic and lemon, then serve in bowls drizzled with honey, chilli flakes and fresh mint.
- Za’atar yoghurt dip: I love whipping up a Greek-inspired tangy yoghurt dip sprinkled with za’atar and infused with zesty lemon. It is perfect for lazy summer lunches.
- Baked Camembert: these crispy potatoes are perfect for popping onto skewers and dipping into a molten and gooey baked Camembert. The ultimate comfort food.
Although these Crispy Potatoes with Homemade Aioli are ideal as a tapas, you could make the crispy potatoes and serve them as a side in place of other potato dishes (think of them as a super easy cheesy alternative to roasties or parmentier potatoes). They are delicious with a pan-fried salmon fillet or a tender chicken breast.
Frequently Asked Questions
Contrary to what many people think, there is actually a difference between aioli and garlic mayonnaise. Traditionally, aioli is a sauce made from olive oil with mashed garlic and a pinch of salt (e.g. no egg yolks or acid like lemon juice or vinegar). You don’t see this version very often nowadays as it is time-consuming to make, rather temperamental and prone to splitting (resulting in a greasy sauce which nobody wants). More modern versions take aioli to mean a garlic-infused mayonnaise. So, no, they are different,t but now you see them often used interchangeably.
If you do have any leftover, it is delicious as a dip for crisps, vegetable crudités and onion rings. You can pretty much serve it like you would regular mayonnaise. Try my mortadella and aioli sandwich. It is also super tasty with fish and chips in place of tartare sauce too (or with my Tempura Cod Goujons) – or with other deep-fried fish bites like my Panko Shrimp.
I know some people get stressed when recipes have leftover egg whites. Try my White Chocolate and Raspberry Cake or my Classic French Chocolate Mousse (be warned – it is addictive!). If you fancy a challenge, you could try your hand at making homemade macarons (I find the Italian method the most reliable) – perhaps even sandwiched with my Pistachio Cream?
Storage & Make Ahead Instructions
The aioli keeps for 5 days in the fridge in a sealed, airtight container, so this can be made ahead.
The potatoes can be part-roasted and smashed. Then, leave to cool, cover and chill. Then, when ready to cook, drizzle with oil and roast for 10 minutes (up to 20 minutes) to make sure they are crisp and hot all the way through. You can do this up to a day in advance.
Any leftover potatoes can be stored in an airtight container in the fridge for up to 4 days.
Reheat in the airfryer at 170c for around 7 minutes until crisp and hot. Or in the oven at 180c for a similar time, until golden and crisp.
Other recipes you might enjoy:
If you like the sound of crunchy, cheesy smashed potatoes, I have so many other recipes for you to try! My Air Fryer Hasselback Potatoes, my Panko Shrimp and my Japanese Shrimp Tempura (Ebi Tempura) are all ones to try. For more potatoes, try my Potato, Dill and Pickle Salad.
Salad Recipes
Celery Root Remoulade (Celeri Remoulade)
Chicken Recipes
Hot Honey Chicken Wings
Christmas Recipes
Honey Mustard Sausages
Vegetarian Dishes
Miso Aubergine
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Cheesy Smashed Potatoes with Roasted Garlic Aioli
Ingredients
For the potatoes:
- 750 g baby potatoes
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 25 g Parmesan, grated
For the aioli:
- 1 bulb of garlic
- 1 tbsp olive oil
- Salt, to taste
- 2 large egg yolks
- 250 ml groundnut oil
- 1/2 lemon, or to taste
To serve:
- Freshly snipped chives
Instructions
- Preheat the oven to 200C Fan.
- Tip the potatoes onto a large baking tray, drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss well and roast for 40 minutes, turning halfway through, or until golden, crisp on the outside and tender on the inside.
- Meanwhile, place the garlic bulb in tin foil, drizzle with the olive oil and season with salt. Wrap up the foil and place in the oven for about 30-40 minutes – or until the cloves are tender.
- Using a small glass press the potatoes to flatten them (don’t worry if they break up a little, those bits will crisp up!)
- Sprinkle over the Parmesan and return to the oven for a further 10 minutes – or until the Parmesan has melted, crisped up and turned golden.
- Meanwhile, make the aioli: place the egg yolks in a medium-sized bowl and sprinkle with sea salt. Begin to whisk whilst very slowly drizzling in the oil (whilst whisking all the time) – it should start emulsifying straight away. Once you have added half the oil, add the lemon juice, then continue to slowly whisk in the remaining oil.
- Squeeze the roasted garlic from its skin and whisk through the mixture. Taste and add more lemon and salt, if needed.
- Once the potatoes are done, tip into a bowl, sprinkle over some chopped chives and serve with the aioli.
Notes
- Extra egg yolk – in a separate bowl, whisk an egg yolk with a tsp of cold water and Dijon mustard, then slowly add the mixture to the mayonnaise while whisking constantly.
- Boiling water – if your mayonnaise is just starting to split, drizzle in a tbsp of boiling water while whisking vigorously.
- Acid – place a little of the split mayonnaise into a clean bowl and add a couple of drops of lemon juice or vinegar, whisking all the time. Gradually add the remaining mayonnaise, alternating with drops of lemon juice or vinegar, whilst continuing to whisk.
