Boiled until tender, then smashed and roasted -- the broken surface catches olive oil and turns shatter-crisp in the oven.
Braised Kitchen · 4 servings · 55 min · Added August 5, 2026
Don't skip the boil-then-smash step even though it feels fussy -- straight-roasted potatoes never get this crispy.
Smashed a little too thin the first time and they fell apart. About 1/2 inch is the sweet spot like the recipe says.
Aioli keeps great in the fridge for a few days, made a double batch.