If you’ve never had smashed potatoes, you are missing out! Smashed potatoes are a cooking method where you boil baby potatoes first till they are soft, then smash them with the bottom of a glass (or other utensil) and roast them in the oven.
The result is a crispy exterior with a soft interior which takes potatoes to the next level! There are all kinds of ways you can make smashed potatoes. You can season them or top them any way you’d like. These are roasted in a garlic and herb butter then I served them with a smoked tomato aioli.
This smoked tomato aioli is absolutely divine – seriously it’s one of the best sauces I’ve ever made. The best part is, you can use the leftovers – if you have any! – in many different ways. You could use it as a burger sauce, a salad dressing, serve with roasted or fried veggies, toss fresh cabbage in it for a cole slaw type dish – whatever you can dream up.
You only need to smoke the tomatoes for 30 minutes to get a good smoke flavor on them. I used pecan wood chips but you can use whatever you have on hand.
While they’re smoking, you can boil the potatoes. Like I mentioned earlier, drain them once they are soft and then you can smash them with a bottom of a glass. I space them out on a foil lined baking sheet and smash away. Some of them I smash flatter than others.
Then I just pour a mixture of butter and fresh garlic on top of the potatoes, sprinkle with herbs, salt, and pepper and roast them in the oven until they are crispy.
While they’re roasting, I just put all of the ingredients for the smoked tomato aioli in the food processor and it’s done a minute later! It’s pretty thin once you finish blending, but if you store it in the fridge for 20-30 minutes, it thickens up.
Serve everything up on a platter and there you have it! My guests went crazy over these potatoes. The crispiness of the potato combined with fresh garlic and herbs is so delicious. Then the smoked tomato aioli brings in that creaminess and smoke flavor. They are the perfect combo!
Crispy Smashed Potatoes with Smoke Tomato Aioli
Ingredients
- 1 lb baby yukon gold potatoes
- 2 plum tomatoes, quartered, seeds removed
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- 1/2 cup Duke's Mayo
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your smoker to 250 degrees.
- In a large pot, place potatoes in the bottom and fill with water until covered. Boil for about 15 minutes, until the potatoes are fork tender.
- While the potatoes are boiling, lay the tomatoes out on a foil lined baking sheet. Sprinkle with fresh rosemary and thyme and smoke for 30 minutes with pecan wood chips or wood chips of your choice. Remove when done and set aside.
- Once the potatoes are tender, drain them. Spread them out on a foil lined baking sheet and smash them using the bottom of a drinking glass. Mix together melted butter, garlic, salt, pepper, and the rest of the rosemary and thyme. Glaze the smashed potatoes with the butter mixture and roast in a 450 degree oven for 25-30 minutes.
- While the potatoes are roasting place the smoked tomatoes, mayo, garlic, salt, pepper, and the rest of the herbs in a food processor. Blend until smooth and store in the fridge until you're ready to serve. When the potatoes are at their desired crispness, remove form the oven and serve hot with the smoked tomato aioli.
