When the craving for something crispy and satisfying hits, I often turn to my secret weapon: Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli. The delightful crunch of these potatoes, paired with their tender, fluffy interiors, transports me to my happiest moments in the kitchen. The best part? This dish is not just about flavor; it’s an explosion of textures and colors that can elevate any meal.
One sunny afternoon, I discovered that roasting potatoes on a sheet pan yields a surprisingly effortless yet impressive side dish. The zesty jalapeño cilantro aioli comes together quickly, transforming ordinary ingredients into a creamy, slightly spicy delight that gives the potatoes a fresh kick. Whether it’s for a family dinner or just a cozy night in, these golden beauties are always a hit. Perfectly vegan, gluten-free, and incredibly easy to whip up, they might just become your new go-to comfort food!
Why Will You Love Crispy Smashed Sheet Pan Potatoes?
Addictive Crunch: The smashing technique ensures each potato develops a crispy outer layer while staying fluffy inside.
Zesty Flavor: The jalapeño cilantro aioli packs a flavorful punch, providing the ideal creamy contrast to the potatoes.
Simple Preparation: An effortless recipe that requires minimal kitchen skills, perfect for both novice and seasoned chefs alike.
Versatile Side Dish: Whether paired with grilled veggies or a hearty vegan burger, these potatoes fit seamlessly into any meal.
Eye-Catching Presentation: With their golden-brown color and vibrant aioli, these potatoes are as pleasing to the eyes as they are to the palate.
Healthy Indulgence: Enjoy a guilt-free side that is plant-based, making it a delicious addition to any diet!
Crispy Smashed Sheet Pan Potatoes Ingredients
For the Potatoes
• Red Potatoes – A waxy texture that holds up well during cooking makes these the perfect base. Substitution: Yukon Gold potatoes can also be used for a slightly different flavor.
• Tomato Paste – Adds umami depth to enhance the overall taste profile.
• Avocado Oil – Helps achieve that delightful crispiness when roasting. Substitution: Olive oil can be used, but it might impart a stronger flavor.
• Smoked Paprika – Offers a delightful smoky flavor that perfectly complements the potatoes.
• Garlic Powder – Delivers savory depth without needing fresh garlic.
• Chili Powder – Provides a gentle heat and complexity to the overall flavor.
• Sea Salt – Enhances the potatoes’ flavors, adjustable to your taste.
For the Jalapeño Cilantro Aioli
• Cashews – This creates a creamy texture without any dairy. Note: If using salted cashews, skip the added salt.
• Water – To thin the aioli mixture, achieving your desired consistency.
• Garlic – Freshly blended for a vibrant flavor punch in the aioli.
• Jalapeño – Adds a lovely freshness and heat; adjust based on your spice preference. Note: Removing the seeds will lessen the heat.
• Lemon Juice – Brightens the aioli with a zesty acidity.
• Cumin – Adds a warm, earthy note to the aioli’s flavor.
• Cilantro – Fresh herbs that enhance the overall flavor profile of the dish.
Dive into this delightful recipe, and you’ll understand why crispy smashed sheet pan potatoes are a family favorite!
How to Make Crispy Smashed Sheet Pan Potatoes
-
Preheat the oven to 450°F. This sets the stage for crispy, perfection on your potatoes!
-
Boil the red potatoes in salted water for about 15 minutes, or until fork-tender. Make sure they’re soft enough to smash, then strain them.
-
Mix together the tomato paste, avocado oil, smoked paprika, chili powder, garlic powder, and sea salt in a bowl until the mixture is smooth. This will be the flavor base!
-
Coat the boiled potatoes in the mixture you made, ensuring they’re evenly covered. The oil helps achieve that crispy texture we love.
-
Smash each potato gently with a small glass on a parchment-lined baking sheet. This step is key for letting the edges crisp up beautifully.
-
Spray the smashed potatoes with avocado oil. Roast them for about 35 minutes, flipping halfway through to get both sides golden brown and crispy.
-
Blend all the jalapeño cilantro aioli ingredients until smooth. If not using a high-speed blender, soak the cashews in boiling water for 25 minutes to soften.
-
Drizzle the freshly roasted potatoes with the aioli and top them with red onion, cilantro, and jalapeño slices. Serve and enjoy the crunch!
Optional: For an extra flavor boost, sprinkle with fresh herbs right before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Crispy Smashed Sheet Pan Potatoes
-
Oil is Key: Ensure each potato is well-coated with avocado oil before roasting for that irresistible crunch in your crispy smashed sheet pan potatoes.
-
Temperature Matters: Preheating your oven to 450°F is crucial; a hot oven promotes crispy edges while keeping the insides fluffy and tender.
-
Smash Carefully: Use a gentle hand when smashing the potatoes; too much pressure can turn them into mush rather than leaving them crisp on the edges.
-
Customize the Heat: Adjust the amount of jalapeño in the aioli to suit your spice preferences. Remember, removing the seeds can help tone down the heat.
-
Blend Smoothly: For a creamy jalapeño cilantro aioli, utilize a high-speed blender. If using a standard blender, soaking cashews beforehand is essential for achieving a smooth texture.
-
Serve Fresh: These crispy smashed sheet pan potatoes are best enjoyed right after roasting. If you have leftovers, reheat in the oven to maintain that delightful crunch!
Variations & Substitutions for Crispy Smashed Sheet Pan Potatoes
Feel free to get creative and tailor this dish to your taste or dietary needs!
- Herb Swaps: Substitute fresh parsley or dill in the aioli for a completely different flavor profile. Each herb brings its unique essence to the dish.
- Sweet Potato Twist: Swap red potatoes for sweet potatoes for a hint of natural sweetness and added nutrients. The vibrant color adds a fun touch, too.
- Creamy Avocado: Blend ripe avocado into the aioli for a rich and creamy texture that enhances the overall dish. It adds a lovely green hue and healthy fats!
- Extra Spice: Sprinkle in cayenne pepper or crushed red pepper flakes for a fiery kick that complements the aioli’s jalapeño. Spice enthusiasts will love this enhancement!
- Cheesy Flavor: Nutritional yeast can be added for a cheesy flavor without the dairy. It’s a delightful boost that appeals to plant-based eaters.
- Smoky Depth: Incorporate liquid smoke or a touch of barbecue sauce into the aioli for a pit-smoked feel that pairs wonderfully with the crispy potatoes.
- Textural Additions: Add some finely chopped nuts like walnuts or almonds on top for crunch. This twist introduces a delightful nutty flavor that contrasts beautifully with the creamy aioli.
- Vegetable Infusion: Mix in roasted garlic or caramelized onions into the aioli for an extra layer of depth and sweetness. It’ll make your taste buds dance with joy!
What to Serve with Crispy Smashed Sheet Pan Potatoes?
Pairing these crispy smashed potatoes with delightful sides can elevate your meal to new heights!
-
Grilled Veggies: Charred vegetables like zucchini and bell peppers add a smoky flavor that beautifully complements the crunch of the potatoes.
-
Vegan Burgers: Juicy, plant-based burgers pair perfectly, providing protein and hearty satisfaction alongside the crispy texture of the potatoes.
-
Fresh Salad: A bright citrus salad brings a refreshing contrast, balancing well with the richness of the jalapeño cilantro aioli.
-
Creamy Coleslaw: A tangy coleslaw adds a creamy element, complementing the spicy aioli and delivering a satisfying crunch of its own.
-
Stuffed Peppers: These can round out your plate with a hearty option, packed with flavor and textures that won’t overshadow the potatoes.
-
Tart Red Wine: A glass of lightly chilled Tempranillo adds depth and enhances the overall dining experience, while its fruity notes harmonize beautifully with the spices.
How to Store and Freeze Crispy Smashed Sheet Pan Potatoes
Fridge: Store leftover crispy smashed potatoes in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, try to prevent moisture from building up in the container.
Freezer: For longer storage, you can freeze the cooked potatoes. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in the oven at 375°F for about 10-15 minutes to restore their crispy texture. Avoid using a microwave, as it may make them soggy.
Prep Ahead: You can prepare the jalapeño cilantro aioli in advance and store it in the fridge for up to 5 days, making your mealtime even easier!
Make Ahead Options
These Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli are a fantastic option for meal prep! You can boil the red potatoes up to 24 hours in advance, then store them in an airtight container in the refrigerator to keep their freshness. Additionally, the jalapeño cilantro aioli can be prepared and stored separately for up to 3 days. Just blend your aioli ingredients and refrigerate it until you’re ready to serve. When you’re ready to enjoy, simply smash the prepped potatoes, coat them with the flavorful mixture, and roast them as instructed. Reheating in the oven helps them stay crispy, ensuring they’re just as delicious as freshly made!
Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli Recipe FAQs
What type of potatoes should I use for this recipe?
Absolutely! I recommend using red potatoes for their waxy texture, which holds up beautifully during cooking. If you want a slight twist in flavor, Yukon Gold potatoes are also a fantastic option.
How should I store leftover crispy smashed potatoes?
These delightful potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To keep them crispy, make sure to minimize moisture buildup in the container by letting them cool completely before sealing.
Can I freeze the crispy smashed potatoes?
Yes, indeed! To freeze, place the cooked potatoes in a single layer on a baking sheet and freeze until solid. After they’re frozen, transfer them to a freezer-safe bag for up to 2 months. When you’re ready to enjoy them, reheat in the oven at 375°F for about 10-15 minutes to regain their delightful crunch.
What if I want to adjust the spiciness of the jalapeño aioli?
Very! You can easily control the spice level by adjusting the amount of jalapeño you use. If you’d prefer less heat, simply remove the seeds from the jalapeño before blending it into the aioli. For an even milder taste, consider substituting with roasted red peppers for an added sweetness without the kick.
Is the jalapeño cilantro aioli suitable for those with nut allergies?
I often make this aioli with cashews, which makes it creamy, but if you’re accommodating nut allergies, feel free to substitute the cashews with sunflower seeds. Soak the seeds in boiling water and blend them with the other ingredients as outlined for a fabulous, dairy-free alternative.
Can I prepare the aioli in advance?
Absolutely! You can make the jalapeño cilantro aioli ahead of time and store it in the fridge for up to 5 days. This makes your mealtime prep even simpler—just whip up the aioli while the potatoes are roasting or ahead of time to save steps later!
Crispy Smashed Sheet Pan Potatoes with Zesty Jalapeño Aioli
Ingredients
Equipment
Method
- Preheat the oven to 450°F.
- Boil the red potatoes in salted water for about 15 minutes, or until fork-tender. Strain them.
- Mix together the tomato paste, avocado oil, smoked paprika, chili powder, garlic powder, and sea salt in a bowl until smooth.
- Coat the boiled potatoes in the mixture, ensuring they're evenly covered.
- Smash each potato gently with a small glass on a parchment-lined baking sheet.
- Spray the smashed potatoes with avocado oil. Roast them for about 35 minutes, flipping halfway through.
- Blend all the jalapeño cilantro aioli ingredients until smooth.
- Drizzle the freshly roasted potatoes with the aioli and top with red onion, cilantro, and jalapeño slices. Serve and enjoy.