Crispy Smashed Potatoes with Tajin & Aioli

Easy to make and incredibly tasty, these crispy smashed potatoes topped with Tajin and aioli are an awesome potato side dish. I made them for a BBQ recently and they were a massive hit with everyone. And the dish is naturally gluten free, so it works well for that dietary requirement.

Tajin is a Mexican seasoning of lime, chilli and salt. Combined with garlicky aioli it’s a real flavour explosion!

As for the smashed potatoes – they’re simply boiled whole, then squashed and roasted in the oven. You get loads of crispy bits and a beautiful contrast of textures.

The final dish looks really impressive spread out on a serving platter, even though they are a doddle to make. So give these crispy smashed potatoes a try and I promise you won’t regret it!

What Ingredients Do I Need?

Any new potatoes work well for this, simply adjust the cooking time depending on their size.

As I mentioned above, Tajin is a delicious Mexican seasoning of lime, chilli and salt, which you can find in Sainsburys supermarkets (and some others), foodie shops and online.

As for aioli, this is a popular Spanish garlicky mayonnaise that I am sure many of you are familiar with. I really like the Waitrose variety, as well as the Chovi one (in the yellow tub).

Aside from that, all you need is a little olive oil for cooking and some flaky salt.

Can I Make These Smashed Potatoes in Advance?

You can enjoy them cold if you wish, but hot and crispy is my preference. I find them really simple to make even while I’ve got guests milling around, but if you want to get ahead and boil the potatoes in advance this would be absolutely fine.

Crispy Smashed Potatoes with Tajin & Aioli Recipe

Time for the recipe, which you’ll find below. And below that are some photos to help guide you through the various stages of the recipe, to make it extra easy to follow.

The recipe serves 4 people as a side – it you need to serve more people simply double/triple as needed. Spread the potatoes across multiple trays, as if you overcrowd them they won’t go as crispy.

If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

Laura xxx

Serves 4

Crispy Smashed Potatoes with Tajin & Aioli

Cook Time: 1 hour

Total Time: 1 hour

Crispy smashed potatoes with a flavour sensation topping of Tajin and aioli. Easy to make, this impressive side dish is brilliant for BBQs and dinner spreads. Naturally gluten free.

Ingredients

1 kg new potatoes
3 tbsp olive oil
A big pinch of flaky salt
4 heaped tsp aioli
Tajin (approx 1 tbsp)

Instructions

Bring a pan of water to the boil and add the potatoes (whole, skin on). Simmer for 15-30 minutes, until just cooked. The cooking time will depend on their size - smaller potatoes should only need 15 minutes, larger ones may need 30. You can test them with a fork to see if they are cooked, simply fork a potato and once cooked it should slide off easily.

Tip the potatoes into a colander to drain and leave to steam for a moment. Preheat your oven and a large baking tray at 220C (fan). Don't add the oil yet.

Take the hot tray out of the oven and carefully line with non stick baking paper or a silicone mat and pour your potatoes onto it. Use the base of a small saucepan to squash the potatoes to about 1cm thick. Then drizzle over the olive oil, sprinkle with flaky salt and pop them into the oven to roast for 30 minutes.

After this, turn the oven temp down to 200C (fan), give the potatoes a little rustle around/turn them over, then roast for a final 10 minutes.

Serve on a large platter, topped with aioli (in dollops, then spread a little) and a generous shaking of Tajin. Enjoy hot!