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Crispy Smashed Potato Bites with Garlic Aioli

These crispy, creamy potato bites are the ultimate gluten-free crowd-pleaser. Baby potatoes are boiled, smashed, and roasted until golden, then topped with a simple garlic aioli and savory toppings like bacon and chives. They are the perfect easy, elegant finger food for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs small baby potatoes Yukon Gold or red
  • 2 tbsp olive oil, plus more for drizzling
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • For topping: crumbled bacon, chopped chives, shredded parmesan cheese

Equipment

  • Large pot
  • Colander
  • Large baking sheet
  • Mixing bowl
  • Measuring cups and spoons
  • Glass or mug for smashing
  • Knife
  • Cutting board
  • Oven

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Place the potatoes in a pot, cover with cold water, and add a big pinch of salt. Bring to a boil and cook until just fork-tender, about 15-20 minutes.
  3. Drain the potatoes in a colander and let them cool slightly.
  4. On a large baking sheet, gently smash each potato with the bottom of a glass or a mug until flattened but still in one piece.
  5. Drizzle the smashed potatoes generously with olive oil and season well with salt and pepper.
  6. Roast for 25-30 minutes, or until deeply golden and crispy around the edges.
  7. While the potatoes roast, make the aioli: in a bowl, stir together mayonnaise, minced garlic, lemon juice, and a pinch of salt. Let it sit to meld the flavors.
  8. Arrange the crispy potatoes on a platter. Dollop with garlic aioli and sprinkle with your chosen toppings (crumbled bacon, chopped chives, shredded parmesan). Serve immediately while hot and crispy.

Notes

For make-ahead ease, you can boil and smash the potatoes a few hours before your event, then roast them just before serving. Ensure all toppings are certified gluten-free. For a dairy-free option, omit the parmesan cheese or use a dairy-free alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to restore crispiness.