Smashed Potatoes with Lemon Aioli

by Erin

Trade your cheesy potatoes for smashed potatoes topped with lemon aioli and freshly made pesto!

Smashed Potatoes with Lemon Aioli 3

Remember that carrot top pesto I had you make? It was for good reason because you’re going to want to top these baby smashed potatoes with it along with some lemon aioli. Sure you serve them without the pesto, but why would you want to do a crazy thing like that? You of course could also use regular basil pesto in case you didn’t have any carrot tops to utilize.

Smashed Potatoes with Lemon Aioli 1

I know cheesy potatoes (aka funeral potatoes) are a pretty standard dish to serve on the Easter dinner table, but I want you to try new things! Are you up for it? They are so simple to make, you really don’t have an excuse not to! Unless you don’t like aiolis or pesto in which case go ahead and stick with the cheese-loaded version ;-).

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

Smashed Potatoes with Lemon Aioli 2

One year ago: Moscow Mule-Mosa

Two years ago: Sage Goat Grilled Cheese Sandwich

Four years ago: The Mempho (Grilled BBQ Mac & Cheese Sandwich)

Six years ago: Baked Peanut Butter Cup Banana Pancakes

Seven years ago: Cake Batter Puppy Chow

Eight years ago: Homemade Olive Garden Salad and Dressing

SMASHED POTATOES WITH LEMON AIOLI

Serves 6

Ingredients:

1-1/2 lb. petite potatoes

1 Tbsp olive oil

1 tsp salt

3/4 cup plain Greek yogurt (or mayonnaise)

2 cloves garlic, minced

1 tsp lemon pepper seasoning

1 tsp lemon zest

Carrot top pesto, for topping

Directions:

  1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper and set aside.
  2. In a large bowl, toss the potatoes in oil and salt. Spread in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until they can be pierced easily with a fork.
  3. While the potatoes cook, in a small bowl combine the yogurt, garlic, lemon pepper, and zest.
  4. When the potatoes are done, carefully smash them with a large fork, top with a dollop of both the aioli and pesto before serving.

Source: Adapted slightly from Nosh and Nourish.

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