Smashed Potatoes with Graza's Garlic Aioli
Aioli is one of the oldest continuously documented sauces in the Western culinary tradition. The garlic and olive oil emulsion that defines the food culture of the Mediterranean coastline from Catalonia to Provence has been made in essentially the same way for at least two thousand years, predating the food processor, the whisk, and in the case of the classic version, the egg yolk. The smashed potato is a more recent invention but it comes from the same stretch of coastline, cooked in the same olive oil, eaten by the same people. When Graza asked me to build a recipe around their new Garlic Aioli I did not have to think about it for very long.
Ingredients
- 1½ lbs small waxy potatoes Yukon Gold or similar
- 3 to 4 tbsp Graza Sizzle olive oil plus more for the pan and for drizzling
- Flaky sea salt
- Fresh rosemary or thyme optional
- Graza Garlic Aioli a generous amount to serve
Instructions
- Boil the potatoes in well-salted water until completely tender all the way through, about 20 to 25 minutes. Do not undercook them. A knife should pass through with no resistance. Drain and let them steam dry for 5 minutes.
- Preheat oven to 450°F. Pour a generous amount of Graza Sizzle onto a sheet pan and place it in the oven for 3 to 4 minutes until the oil is shimmering and very hot. This is the step that makes the difference between a good smashed potato and a great one. The contact between cold potato and hot oil is what creates the crust.
- Transfer the potatoes to the hot oiled pan and smash each one firmly with the bottom of a glass or a fork until flat but still in one piece. The edges should be ragged and lacy. Do not be gentle. Drizzle more Graza Sizzle generously over the top of each potato. Season aggressively with flaky salt and herbs if using.
- Roast for 20 to 25 minutes until deeply golden and crisp on the bottom. Flip each potato carefully and roast for a further 10 minutes until crisp on both sides.
- Serve immediately on a platter with an extremely generous amount of Graza Garlic Aioli alongside or spooned directly over the top. The aioli should pool into the cracks and crispy edges of the potatoes. This is not the moment for restraint.
Notes
- The hot pan step is not optional. A cold pan produces a soft potato. A hot pan produces a crispy one. Give the oil the full 3 to 4 minutes in the oven before the potatoes go in.
- Yukon Gold potatoes are the best choice for this technique because their waxy flesh holds together through boiling and smashing while still producing a creamy interior. Russets are too starchy and will fall apart. Small red potatoes also work well.
- Season more aggressively than you think is necessary. Potatoes need salt. Flaky sea salt added after roasting gives you texture as well as seasoning.