Forget about turkey and pecan pie; it simply isn’t Thanksgiving without potatoes. The greatest disappointment of my teenage years was a fateful Thanksgiving potluck where no one stepped up to bring potatoes. I haven’t spoken to them since.
Okay, so we exchanged a few choice words about the value of using spreadsheets for menu planning in the future, but I’ll never forget that lost year.
While you can’t go wrong with good old buttery mashers, smashed potatoes introduce a whole new textural element with crispy edges, making them even more compulsively edible with a drizzle of rich gravy aioli on top. After one taste of these spuds, no one could ever forget about the celebratory potatoes again.
Thanksgiving Smashed Potatoes with Gravy Aioli
Buttery smashed potatoes are baked until crispy and then drizzled all over with rich gravy aioli. It's the ultimate Thanksgiving side dish.
- 5 Pounds Baby or Fingerling Gold Potatoes (About 2 Inches in Diameter)
- 1/2 Cup Olive Oil
- 5 - 6 Cloves Garlic, Minced
- 1 1/2 Teaspoons Onion Powder
- 1 Teaspoon Dried Rosemary, Roughly Chopped
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- 1/2 Cup Vegan Mayonnaise
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons Braggs Liquid Aminos
- 1 Teaspoon Poultry Seasoning
- 1/4 Cup Fresh Parsley, Minced
- 2 Scallions, Thinly Sliced
- Place the potatoes in a large stock pot and add enough water to cover. Bring to a boil and cook for 25 - 30 minutes, until fork tender. Drain thoroughly.
- Meanwhile, preheat your oven to 450 degrees and line two half sheet pans with parchment paper.
- While the potatoes are still hot, place them on the sheet pans spaced about an inch apart. Use a glass or measuring cup with a flat bottom to gently press the potatoes, flatten them to about 1/2-inch thick.
- Whisk together the oil, garlic, herbs, and seasonings in a small bowl. Brush the mixture liberally over the crushed potatoes.
- Place the pan in the oven on the middle rack and bake for 30 - 35 minutes, until the potatoes are golden brown on the underside and crisp around the edges.
- While the potatoes are roasting, prepare the aioli by simply whisking together all the ingredients in a small bowl, stirring until smooth.
- Transfer the potatoes to a serving platter or just pile them all up on one sheet pan. Drizzle liberally with the aioli and sprinkle with scallions and parsley. Serve hot.
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Amount Per Serving: Calories: 206Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 434mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
5 thoughts on “A Smash Hit”
I first saw Guy Fieri smashing potatoes. Of course his were with bacon and sour cream, and other goodies. I really must try doing this!!!
This looks wonderful and would be a hit holiday recipe here, thanks!
My smashed potatoes never look good like everyone elses! I must not be a good smasher! LOL But they are tasty so maybe that’s all that matters, eh? :)
Oh my goodness, these look so good. Let me wipe the drool from my chin.
Crispy Edges you say? Count me in. Never had made potatoes like this, but it makes a lot of sense. Love it