Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli

Name: Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli
Cuisine: Mediterranean, Spanish
Ingredients: 1 lb. red potatoes; 2 tbsp tomato paste; 1 tbsp avocado oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp chili powder; 1/4-1/2 tsp sea salt; 1 handful cilantro; 1/2 cup + 3 tbsp cashews (unsalted (if salted don't add any salt)); 1/2 cup water; 2 cloves garlic; 1 tbsp jalapeno, chopped; 1/2 lemon, juiced; 1/2 tsp cumin; 1/2 tsp sea salt; cilantro, chopped; thinly sliced jalapeño; thinly sliced red onion

8 steps

Boiled red potatoes that are then coated with a deliciously smokey, spiced tomato mixture. Smashed and roasted to crispy perfection on the outside while remaining tender on the inside. Topped with a dairy free jalapeño cilantro aioli, red onion, cilantro, and jalapeño slices.

Updated at: Thu, 21 Nov 2024 09:54:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories212.7 kcal (11%)

Total Fat11.8 g (17%)

Carbs24.2 g (9%)

Sugars3.7 g (4%)

Protein5.3 g (11%)

Sodium310.7 mg (16%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbred potatoes

2 Tbsptomato paste

1 Tbspavocado oil

1 tspsmoked paprika

1 tspgarlic powder

½ tspchili powder

¼ tspsea salt

1 handfulcilantro

½ cupcashews

unsalted, if salted don't add any salt

½ cupwater

2cloves garlic

1 Tbspjalapeno

chopped

0.5lemon juiced

½ tspcumin

½ tspsea salt

Instructions

Step 1

Preheat oven to 450F.

Step 2

Bring a pot of salted water with potatoes to a boil. Boil for 15 minutes or until fork tender and strain.

Step 3

To a bowl add, tomato paste, avocado oil, smoked paprika, chili powder, garlic powder and sea salt to a bowl and mix until well combined and smooth.

Step 4

Add potatoes and mixture to a large bowl and stir until well combined.

Step 5

Pour coated potatoes onto a baking sheet lined with parchment paper. Use the back of a small glass to press down and "smash" all of the potatoes.

Step 6

Spray with avocado oil and bake for 35 minutes. Flipping about halfway through (about 20 minutes in) and spray with more avocado oil on the other side.

Step 7

Into a blender combine all ingredients for the Dairy Free Jalapeño Cilantro Aioli and blend until very smooth. *if you're not using a high speed blender, soak cashews in boiling water fro 25 minutes prior to blending*

Step 8

Once the potatoes are done, drizzle the aioli on top. Top with thinly sliced red onion, fresh cilantro and jalapeño slices for serving. Enjoy!

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