My cravings and preferences have been ALL over the board this pregnancy, but I have to say one of the craziest additions to my diet would be something that probably sounds so weird to most people….and that would be potatoes.
Yes, I realize most everyone else on earth loves potatoes, but for years I only preferred sweet potatoes and would steer away from all other forms (white, red, yukon gold, etc).
I blamed it on being overused, bland, boring and starchy, but I’d be lying if there wasn’t a small part of me that had convinced myself “potatoes are bad for you.”
After all, that’s one of the many, MANY food messages we’re subjected to on a daily basis, something ingrained in my memory since college.
Somehow, FINALLY, during this summer I came to the revelation that potatoes are not in fact, BAD for you (I don’t even believe in bad foods or good foods — just how they make you feel!) and they can taste amazing, if prepared properly.
Enter in the dish that was able to convert me to a non-potato-hater — Crispy Smashed Potatoes with Basil Aioli.
The potatoes are boiled first to soften, then smashed and roasted with garlic, oil, sea salt and fresh herbs until crispy, creating the perfect vehicle for this super simple basil aioli (which I’ve basically been slathering on everything under the sun this summer).
I love pairing this dish with any grilled or roasted protein (like chicken, steak or fish) and a simple green salad. It’s a crowd pleasing option perfect for your upcoming holiday weekend and beyond.
Lastly don’t forget to try the basil aioli on burgers, with fries, roasted veggies or grilled artichokes or to use on toast with heirloom tomatoes and avocados. YUM!
I can’t think of anything more crowd-pleasing then this super simple, yet super delicious dish (it even converted me from a former potato hater to lover — and that’s saying a lot)! The basil aioli is extremely versatile and tastes amazing slathered on just about anything.
Author: Lauren Chambers
Recipe Type: side dish, appetizer
For The Potatoes:
1 bag organic fingerling potatoes (look for multiple colors like purple, blue, red, etc.)
2-4 tbsp avocado oil
1 tsp sea salt
4-8 cloves minced garlic (use 8 if you like it SUPER garlicky)
black pepper to taste
option to add fresh or dried herbs like rosemary, thyme, oregano, etc.
Heat a large pot of water over the stove until boiling. Add in fingerling potatoes and boil for 10 minutes (until softened enough you can easily pierce with a fork).
While potatoes are boiling preheat your oven to 425 and line a large baking pan with parchment paper.
Mix together your basil aioli ingredients in a high speed blender or food processor until well-combined and then set aside.
When potatoes are finished boiling, drain and let cool. Once cooled smash into flat disks with a fork (see images to get an idea). Place them on the parchment lined pan and drizzle with avocado oil, garlic, and seasonings. Roast for 30 minutes at 425, flipping halfway through, until potatoes are crispy.
Serve with drizzled basil aioli (or use as a side to dip in).