Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli

Crispy smashed potatoes topped with a scrumptious vegan aioli is truly one of the most devour-able combos! 

The texture of potatoes that are soft on the inside and crispy and caramelized on the outside combined with a creamy savory sauce and topped with red onion, cilantro and fresh jalapeño is perfection for me.  Not to mention it tastes delicious!

For this recipe I used red potatoes. Boiling them first allows you smash them (the most satisfying part of the process) to then attain that nice crunch you get when roasting them. 

The shape of these cooked potatoes are perfect to drizzle on a bunch of the jalapeño cilantro aioli, and so visually pleasing to serve!

The Sauce is the Stuff

The jalapeño cilantro aioli is of course 100% dairy free and 100% delicious!  It’s not made like traditional aioli as the the base is cashews, but it still achieves the same thick creamy texture. I add fresh jalapeño, cilantro, lemon juice and cumin to give it that incredible flavor.

The potatoes are seasoned with spices like chili powder and smoked paprika so it pairs perfectly with the sauce. 

You can adjust the spice level of the jalapeño cilantro aioli depending on your preference. To reduce spice, always try a small amount of the pepper to see how ripe/spicy it is and remove all seeds and interior. You will still have the flavor of the jalapeño without the heat.  To bring a little more heat add in some seeds and try to find a ripe jalapeño. 

The dish makes a really flavorful side dish or you can just eat the whole pan, like me! 😉 

Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli

Justine Colbert

Boiled red potatoes that are then coated with a deliciously smokey, spiced tomato mixture. Smashed and roasted to crispy perfection on the outside while remaining tender on the inside.  Topped with a dairy free jalapeño cilantro aioli, red onion, cilantro, and jalapeño slices.

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Course Appetizer, sauce, Side Dish, Snack

Cuisine Mediterranean, Spanish

Servings 4 people

Ingredients

  

• 1 lb. red potatoes
• 2 tbsp tomato paste
• 1 tbsp avocado oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/4-1/2 tsp sea salt

Dairy Free Cilantro Jalapeño Aioli

• 1 handful cilantro
• 1/2 cup + 3 tbsp cashews unsalted (if salted don't add any salt)
• 1/2 cup water
• 2 cloves garlic
• 1 tbsp jalapeno, chopped
• 1/2 lemon, juiced
• 1/2 tsp cumin
• 1/2 tsp sea salt

Toppings (optional)

• cilantro, chopped
• thinly sliced jalapeño
• thinly sliced red onion

Instructions

 

• Preheat oven to 450F.
• Bring a pot of salted water with potatoes to a boil. Boil for 15 minutes or until fork tender and strain.
• To a bowl add, tomato paste, avocado oil, smoked paprika, chili powder, garlic powder and sea salt to a bowl and mix until well combined and smooth.
• Add potatoes and mixture to a large bowl and stir until well combined.
• Pour coated potatoes onto a baking sheet lined with parchment paper. Use the back of a small glass to press down and "smash" all of the potatoes.
• Spray with avocado oil and bake for 35 minutes. Flipping about halfway through (about 20 minutes in) and spray with more avocado oil on the other side.
• Into a blender combine all ingredients for the Dairy Free Jalapeño Cilantro Aioli and blend until very smooth. *if you're not using a high speed blender, soak cashews in boiling water fro 25 minutes prior to blending*
• Once the potatoes are done, drizzle the aioli on top. Top with thinly sliced red onion, fresh cilantro and jalapeño slices for serving. Enjoy!

Video

https://justinecooksvegan.com/wp-content/uploads/2022/04/D3F11F19-3874-4C74-B1CD-60354862C6A8.mov

Keyword crispy, potatoes, roasted, smashed, spanish