By Sarah Steffens

Raise your hand if you’re as excited about the addition of peas to the Whole30 program as we are. Today, we’re putting those peas to good use in this recipe for Crispy Whole30 Smashed Potatoes with Peas, Lemon and Herbed Aioli. This savory and satisfying dish is begging to be made, so put your apron on, and read through the recipe below.

Try This: Crispy Whole30 Smashed Potatoes with Peas, Lemon & Herbed Aioli


Crispy Whole30 Smashed Potatoes with Peas, Lemon & Herbed Aioli

Crispy Whole30 smashed potatoes and tender peas, drizzled with a tangy herbed aioli. What could be better?
4.82 from 11 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 12 gold baby potatoes
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup frozen green peas
  • 1 whole scallion minced
  • 2 tablespoons fresh parsley minced


  • 4 tablespoons compatible mayonnaise
  • 1 large egg yolk
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 whole scallion minced
  • 2 tablespoons fresh parsley minced


  • FILL a medium-sized saucepan about 1/3 full of water and add the potatoes. Bring to a boil and once boiling, set timer for 10 minutes.
  • While potatoes are boiling, prepare your aioli by MIXING all ingredients together in a bowl. Set aside.
  • When potatoes are done boiling, remove from the saucepan.
  • HEAT a cast-iron skillet to medium-high heat with 1 tablespoon of the avocado oil.
  • ADD the potatoes and with the back of a metal spatula, carefully smash each potato down, being careful not to burn your hands. They should smash very easily and quickly.
  • SET a timer for 3 minutes and while the potatoes are searing, carefully drizzle the remaining 1 tablespoon of avocado oil onto the potatoes and season with sea salt and black pepper.
  • After 3 minutes, carefully FLIP each potato and allow to sear on the opposite side for 3 more minutes.
  • After 3 minutes, turn off the heat and SPRINKLE potatoes with the green peas (defrost in some cold water, if needed), minced scallion and minced parsley.
  • SERVE potatoes with a big dollop of the aioli.
  • STORE any leftovers in the fridge for up to 5 days.
  • Enjoy!
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Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.