Smashed Potatoes with Basil Aioli and Crispy Shallots
Is it just me or is the best part of a meal often the side dish?
I find when I am out for dinner or making a meal at home, I am more drawn to the side dish of vegetables that has a crunchy, creamy, acidic, and salty element, than to the main event itself. Maybe I just want every bite I take to be a flavour explosion ok??!
As it’s my life’s mission to lead the crusade on ending mediocre salads and vegetable dishes of any kind, I took it upon myself to pump up the humble potato. Honestly, potatoes are perfectly delicious with just some butter, salt and pepper, but I wanted excitement! Crispy skin! buttery inside! salt! crunch!
Mission accomplished. With some testing I managed to find a technique that would ensure crisp, not soggy, smashed potatoes even in my tiny oven. I knew I wanted crispy fried shallots involved, and by test two I realized I could use the oil I fried the shallots in to roast the potatoes, adding lots of extra flavour. An aioli for dipping was essential, and spiking some mayo with basil and lemon added the brightness needed to cut through all the salt and fat. if herbs are out of the question, a little lemon juice, garlic, and salt are enough to juj up your mayo here.
So here it is, my new favourite potato! A perfect side to a summer meal eaten fresco, or a cool-night cozy dinner in.
Smashed Potatoes with Basil Aioli and Crispy Shallots
serves 4 as a side dish
1.5 lb of mini potatoes
2 medium shallots, very thinly sliced
1/3 cup vegetable oil
Basil Aioli:
1/2 cup mayonnaise
1/2 cup of basil leaves, packed, then chopped
1 small garlic clove, minced
1 tbsp lemon juice
1/4 tsp kosher salt
black pepper, to taste
Place the potatoes in a large pot and cover with salted water. Bring water and potatoes to a boil, then cook for 10-15 minutes until knife can slide easily into the flesh of the potato.
While potatoes are cooking heat 1/3 cup vegetable oil in small pot over medium-high heat. Once oil is hot, add sliced shallots, and fry until golden, about 4-5 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate until ready to use. Place three quarters of the hot, shallot-infused oil onto a rimmed baking sheet and place the baking sheet on the top rack of a 450 F oven to preheat. Reserve the rest of the oil for later.
Once potatoes are done cooking, drain. Remove the baking sheet with hot oil from the oven, and arrange the potatoes on top, leaving space in between. Using a measuring cup, smash each potato down onto the baking sheet to flatten it. Drizzle smashed potatoes with reserved oil, return the baking sheet with smashed potatoes to the oven, and roast for 20 minutes, flipping half way through.
While potatoes roast, make the basil aioli. In the bowl of a food processor, blender, or immersion blender, combine the mayonnaise, chopped basil, lemon juice, garlic, and salt and pepper. Blend until the aioli is smooth and a pale green colour. No blender? Chop the basil as finely as possible, then stir into the mayonnaise along with the rest of the ingredients.
Once potatoes are done roasting, remove from the oven and cool slightly before serving. Dollop with aioli, or serve on the side for dipping, and sprinkle with crispy shallots.