This potato dish is mostly make-ahead. I’ve prepared them in the morning, stuck them in the refrigerator, and roasted them when I got home at the end of the day. They feel fancy, taste good, and have a simple list of ingredients that I always have on hand.
Crispy Smashed Roasted Potatoes with Dill Aioli
1/3 cup + 1 Tbsp olive oil mayonnaise
1 1/2 Tbsp lemon juice
3/4 tsp dried dill
1/8 tsp garlic powder
salt, to taste
15 yellow potatoes (about 1 1/2 to 2 inches in diameter)
2 3/4 tsp kosher salt
1/2 cup extra virgin olive oil
Combine all the ingredients and stir together. Chill until ready to use.
- Put the potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook.
- While the potatoes are cooking set up a layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
- Using another dishtowel, gently press down on one potato with the palm of your hand. They don’t need to be flattened much, just make sure they’ve opened. Repeat with remaining potatoes.
- Lay parchment paper on a rimmed baking sheet. Transfer the potatoes carefully to the baking sheet and let them cool completely at room temperature. Refrigerate or roast.
- Preheat the oven to 450 degrees F. Sprinkle the potatoes with about 3/4 tsp salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides.
- Roast the potatoes until they’re crispy and deep brown around the edges, about 30-40 minutes. Turn over once gently with a spatula or tongs halfway through cooking. Serve hot with the chilled aioli for dipping.