- 1 pound baby Yukon Gold potatoes (baby red potatoes can be substituted)
- 3 tablespoons salt
- Finely ground sea salt and fresh ground pepper (table salt can be substituted)
- Panko bread crumbs
- Olive oil
- 1/2 bunch green onions, diced
- 1–2 large garlic cloves (The garlic is strong in this recipe. If you or your family doesn’t like a lot of garlic, use only 1 clove)
- 1 jalapeno, seeded and broken into chunks
- 2 1/2 teaspoons freshly squeezed lime juice
- 1/2 cup mayonnaise
- 1/4 teaspoon finely ground sea salt
- 30 turns fresh ground pepper
- Fill a large pot with water, potatoes, and 3 tablespoons of salt. (Don’t be alarmed by the amount of salt, most of it will wash out when you drain the potatoes but will give the outsides a salty flavor.) Bring to water to a boil, then reduce heat and simmer uncovered for 20-25 minutes, until fork-tender.
- While the potatoes are cooking, prepare the Aioli. In a small food processor, process garlic and jalapeno until finely minced. Add mayonnaise, lime juice, salt, and pepper and process until smooth. Turn off food processor, open lid, and scrape down the sides of food processor and give it another 10 seconds of pureeing (with lid back on of course!). Pour into small dish and store in refrigerator until needed.
- When potatoes are fork tender, drain out the water and let potatoes cool for about 15 minutes.
- Preheat oven to 450°. Grease baking sheet with olive oil. Place potatoes on baking sheet (careful not to overcrowd them – I had to do mine in 2 batches or use 2 baking sheets). With potato masher, measuring cup, or base of a large mug, smash potatoes until mostly flattened.
- Add a small pat of butter to the top of each potato. (since the potatoes vary in size, some potatoes might only need 1/2 pat of butter).
- With your hand, sprinkle some Panko breadcrumbs to each potato (approximately a teaspoon’s worth). Generously sprinkle salt and pepper over potatoes. Then, lightly drizzle olive oil over each potato.
- Roast potatoes in the oven for approximately 25 minutes, or until crispy and golden.
- Remove from the oven and let cool for 2 minutes. Drizzle with Aioli and sprinkle green onions over the tops of potatoes. Serve hot.
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