If you haven't already, you HAVE to try smashed potatoes! Smashed potatoes bring the crispy, salty edges of a potato chip together with nature's soft potato center. It makes a great appetizer for sharing or a wonderful side dish to a quinoa loaf. I've spent years trying to perfect crispy breakfast potatoes and sometimes I hit it on the head and other times I'm scratching my head wondering what went wrong. But, these are so easy, there's no getting them wrong. They take a little time, but not a lot of effort. I find the smaller fingerling potatoes work best to keep that crispy edge/soft center ratio just right.
Smashed potatoes are topped with a Smoky Aioli, which gets its smoky infusion from smoked sweet paprika, but you can also use picante (hot) for a spicy-smoky aioli. This is inspired by my favorite appetizer, Patatas Bravas. I've had the Spanish potato dish made with anything from a smoky tomato sauce to more plain, with garlic aioli drizzle. But, I have a favorite wine-bar that serves them with a generous drizzle of a smoky paprika aioli that I can't get enough of, so here I've made my best replica.
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