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Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli

Crispy Smashed Sheet Pan Potatoes with Zesty Jalapeño Aioli

Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli is a delightful side dish that combines crispy textures and zesty flavors.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Red Potatoes Substitution: Yukon Gold potatoes can also be used for a slightly different flavor.
  • 2 tablespoons Tomato Paste
  • 3 tablespoons Avocado Oil Substitution: Olive oil can be used, but it might impart a stronger flavor.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Sea Salt Adjustable to your taste.
For the Jalapeño Cilantro Aioli
  • 1 cup Cashews Note: If using salted cashews, skip the added salt.
  • 1/2 cup Water
  • 1 clove Garlic Freshly blended.
  • 1 medium Jalapeño Removing the seeds will lessen the heat.
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Cumin
  • 1/4 cup Cilantro Fresh herbs.

Equipment

  • oven
  • Pot
  • Baking Sheet
  • Blender
  • Parchment Paper

Method
 

Cooking Instructions
  1. Preheat the oven to 450°F.
  2. Boil the red potatoes in salted water for about 15 minutes, or until fork-tender. Strain them.
  3. Mix together the tomato paste, avocado oil, smoked paprika, chili powder, garlic powder, and sea salt in a bowl until smooth.
  4. Coat the boiled potatoes in the mixture, ensuring they're evenly covered.
  5. Smash each potato gently with a small glass on a parchment-lined baking sheet.
  6. Spray the smashed potatoes with avocado oil. Roast them for about 35 minutes, flipping halfway through.
  7. Blend all the jalapeño cilantro aioli ingredients until smooth.
  8. Drizzle the freshly roasted potatoes with the aioli and top with red onion, cilantro, and jalapeño slices. Serve and enjoy.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

These crispy smashed potatoes are best enjoyed fresh after roasting. Leftovers can be reheated in the oven for maximum crispiness.

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