Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli
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.
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!