This crispy smashed potatoes recipe boils baby potatoes until tender, smashes them flat, then roasts them until deeply golden and crackly, served alongside a citrusy, spicy yuzu kosho aioli. This easy elevated smashed potatoes recipe takes under an hour and puts a trending pantry ingredient to genuinely great use.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Category: Side dish
Why You’ll Love This Crispy Smashed Potatoes with Yuzu Kosho Aioli
- This crispy smashed potatoes recipe gets maximum crispy surface area from smashing before roasting.
- The yuzu kosho aioli adds a citrusy, spicy dimension that elevates a familiar side into something special.
- A genuinely great way to use trending pantry ingredients like yuzu kosho in an approachable format.
- Works as a side dish or a shareable appetizer with the aioli for dipping.
Ingredients You’ll Need
- 5 lbs baby potatoes
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 1 tsp yuzu kosho
- 1 clove garlic, minced
- 1 tsp lemon juice
- Fresh chives, for garnish
How to Make Crispy Smashed Potatoes with Yuzu Kosho Aioli
- Boil the baby potatoes until fork-tender, about 15 to 20 minutes.
- Preheat the oven to 450°F (230°C). Place the potatoes on a baking sheet and smash each gently with a fork or the bottom of a glass.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25 to 30 minutes, until crispy and golden.
- Meanwhile, whisk together the mayonnaise, yuzu kosho, garlic, and lemon juice for the aioli.
- Serve the crispy potatoes with the yuzu kosho aioli for dipping, garnished with chives.
Tips for the Best Crispy Smashed Potatoes with Yuzu Kosho Aioli
- Boil the potatoes until they’re truly fork-tender for this crispy smashed potatoes recipe, so they smash easily without falling apart.
- Don’t overcrowd the baking sheet — give the potatoes space so they crisp rather than steam.
- Start with a small amount of yuzu kosho in the aioli and add more to taste, since it’s quite potent.
- Smash the potatoes to an even thickness for consistent roasting.
Variations to Try
- Use a classic garlic aioli instead of yuzu kosho if it’s unavailable.
- Top the roasted potatoes with grated parmesan before serving.
- Add fresh rosemary to the olive oil before roasting for extra flavor.
How to Store It
Store in the fridge for up to 3 days. Reheat in the oven to re-crisp.
Frequently Asked Questions
What is yuzu kosho?
Yuzu kosho is a Japanese condiment made from yuzu citrus peel, chili peppers, and salt, offering a bright, citrusy heat that’s become popular in modern pantries.
Can I make crispy smashed potatoes ahead of time?
You can boil and smash the potatoes ahead, then roast them fresh right before serving for the crispiest texture.
What can I use instead of yuzu kosho?
A mix of lemon zest and a small amount of chili paste can approximate the flavor if yuzu kosho isn’t available.
Why do you boil the potatoes before roasting?
Boiling first ensures the potatoes are fully tender inside before roasting, which is what allows them to be smashed flat and then crisp up in the oven.