Menards' Crispy Smashed Potatoes with Garlic Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden, crispy smashed potatoes loaded with garlic and herbs, served with a creamy garlic aioli for dipping. This American-inspired quick recipe, ready in about 45 minutes, pairs baby potatoes, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place halved baby potatoes in a single layer on a baking sheet, drizzle with 2 tbsp olive oil, and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Roast potatoes for 25-28 minutes, flipping halfway through, until golden brown and crispy around the edges.
  3. Step 3: While potatoes roast, make the aioli: in a small bowl, combine minced garlic, 1/4 cup mayonnaise, 1 tsp lemon juice, and 1 tbsp chopped dill. Mix until smooth and well combined.
  4. Step 4: Remove potatoes from oven and let cool for 2 minutes. Using a flat-bottomed glass or potato masher, gently press each potato flat to create a crispy, smashed surface.
  5. Step 5: Return the smashed potatoes to the oven for 5-7 minutes more until deeply golden and crisp.
  6. Step 6: Transfer to a serving plate and drizzle with a little extra olive oil if desired. Serve immediately with the garlic aioli on the side for dipping.

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