Crispy Smashed Potatoes with Garlic Aioli

Ingredients

• 900 g (2 lb) Baby or small waxy potatoes, golf-ball size, scrubbed
• 2 tsp Fine salt, 1 tbsp for the boiling water if you prefer, plus more to finish
• 60 ml (¼ cup) Olive oil
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 6 tbsp (90 ml) Mayonnaise, for the aioli
• 2 Garlic cloves, finely grated, for the aioli
• 1 Lemon, 1 tbsp juice and the zest for the aioli, the rest in wedges
• 1 tbsp Extra-virgin olive oil, for the aioli
• Fresh parsley, chopped, to finish

You’ll need: Large sturdy baking tray, Potato masher or flat-bottomed glass

Method

1. 1

   Heat the oven. Heat the oven to 220°C (425°F) and put a large, sturdy baking tray inside to get hot.

2. 2

   Boil. Put the potatoes in a pot, cover with cold water and add a good pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes, until a knife slides in easily. Drain well and let the steam rise off for 5 minutes. Dry potatoes crisp better.

3. 3

   Smash. Carefully take the hot tray from the oven and pour half the olive oil onto it. Set the potatoes on the tray, well apart. Press each one down with the bottom of a glass or a potato masher until about as thick as your thumb, with ragged edges.

4. 4

   Season and roast. Drizzle over the rest of the oil and sprinkle with the 2 tsp salt, paprika and oregano. Roast for 25 to 30 minutes, turning once halfway, until deep golden and crisp at the edges.

5. 5

   Make the aioli. While the potatoes roast, stir together the mayonnaise, garlic, lemon zest, 1 tbsp lemon juice and the extra-virgin olive oil. Taste, and add more lemon or garlic. Chill until serving.

6. 6

   Serve. Scatter the potatoes with parsley and a pinch of salt and serve hot, with the aioli for dipping and lemon wedges for squeezing.