Once you see how easy it is to smash a potato you might never want to use flimsy fancy crackers ever again. All you need is a slatted spatula and the tiniest bit of finesse and you’ve got yourself a new go-to appetizer. Pair this dish with a herby aioli dip with sour cream, mayonnaise, and herbs like dill and thyme. Want even more dips? Try our other variations like peanut dip, edamame and white bean dip, chickpea delight dip, green pea and mint dip, or saffron aioli dip.

Prep
10 mins
Cook
10 mins
Serves
6
Ingredients
14
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Equipment

  • Aluminum foil
  • Baking sheet
  • Slotted spatula
  • Food processor

Ingredients

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Potatoes:

  • 1.5 lbs Little Potatoes
  • 1 Tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp white pepper

Herby Aioli Dip:

  • 1 head garlic
  • 1 Tbsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 2 Tbsp parsley, chopped
  • 1 Tbsp thyme
  • 2 Tbsp dill
  • 1/2 tsp chili flakes
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Instructions

  • Step 1

    Preheat the oven to 350 °F.

  • Step 2

    Cut the top off the garlic. Place cut side down on a piece of tin foil on a baking sheet. Season with salt and pepper, and top with olive oil. Bake in the oven for 15 minutes or until the garlic starts to pop out of the skin.

  • Step 3

    While the garlic is roasting, pierce the potatoes with a fork twice each. Microwave for seven minutes on high.

  • Step 4

    Using a slotted spatula, gently squish the potatoes to make them a little flat.

  • Step 5

    Once the garlic is finished roasting, increase the oven heat to 450 °F. Gently toss potatoes in olive oil, salt, and pepper, then bake for 10 minutes on a parchment-lined baking sheet. Flip halfway through.

  • Step 6

    In a food processor, add remaining ingredients. Once the garlic is cooked and cool enough, squish the cloves out of the skin. Add garlic to the food processor and blend until smooth.

  • Step 7

    Top the potatoes with the herby aioli dip and serve!