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Smashed & Baked Truffle Potatoes with Roasted Garlic Aioli

Smashed & Baked Truffle Potatoes with Roasted Garlic Aioli

Hey y’all! I’m sorry I’ve been MIA, but I swear these Smashed & Baked Truffle Potatoes with Roasted Garlic Aioli will make up for my absence—and now that final exams are over, I can finally get back to developing recipes for y’all. These delicate and crispy potatoes paired with roasted garlic aioli are my go-to appetizer/side whenever I’m trying to impress a crowd. The potatoes are literal perfection—first they are slowly cooked in simmering water, then baked in the oven to achieve the perfect crisp. Head on over to my IG TV to see a step by step video on how I made these.


These potatoes were one of the first recipes I developed when I started exploring in the kitchen. In fact, I love these potatoes so much that this post is really just an updated one for the initial recipe because why not share it twice? I hope you all enjoy them as much as we do.

Happy Thursday!

Smashed & Baked Truffle Potatoes with Roasted Garlic Aioli

Servings: 4-6

Prep Time: 5 Minutes

Cooking Time: 1 hour and 30 minutes

Total Time: 1 hour and 35 minutes


For the Potatoes:

For the Aioli:

  • 1 cup avocado oil or safflower oil

  • 1 egg, room temperature.

  • 10-12 large cloves roasted garlic, (adjust according to preference)

  • 1/2 lemon, juice

  • Zest of half a lemon

  • 1/2 tsp fine sea salt

  • 1/4 tsp fresh ground pepper


For the Potatoes:

  1. Preheat the oven to 425℉

  2. In a large pot, add the potatoes and submerge them in water.

  3. Generously salt potatoes with kosher salt and bring to a boil over high heat.

  4. Once the water reaches a rolling boil, turn heat down to low and simmer for 25-30 minutes. (You want to be able to pierce them with a fork.)

  5. Drain and allow to cool for 5-10 minutes.

  6. Line a baking sheet with parchment paper. Transfer potatoes on baking sheet and one at time, carefully smash them using a fork, until flattened but still remaining in one piece.

  7. Brush on ghee until evenly coated and bake them in the oven for another 25-35 minutes until crispy and golden brown.

  8. Season with truffle salt.

For the Aioli:

  1. In a food processor, add the egg and 1/4 cup oil. Pulse on low until well combined. Leave the food processor on low, while you slowly (VERY SLOWLY) pour the remaining 3/4 cup oil. (If you pour too quickly the oil will not emulsify and you will have liquid mayo).

  2. Add the roasted garlic, lemon juice and zest, salt and pepper. Pulse until smooth and well combined. Transfer to a serving dish or an airtight container and refrigerate up to 5 days.

  3. Serve with the potatoes and enjoy!


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