Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli

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.

Great

% Daily Values based on a 2,000 calorie diet

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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