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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

Ingredients
  

  • 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

Aioli

  • 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

Instructions
 

  • 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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