Smashed Potatoes with Garlic Aioli

(Gluten Free, Whole30)


Prep Time: 20 minutes

Cook Time: 15 minutes 

Yield: 6 servings



1 pound Baby Potatoes

2 tbsp Ghee, melted

2 tbsp Noble Made Classic Steak Seasoning

2 tbsp Parsley, freshly chopped


For garlic aioli:

1/2 cup Mayonnaise , Whole30 compliant

3 cloves Garlic, minced finely

Salt & Pepper, to taste



  1. Prepare for baking by preheating your oven to 425F. Line a large baking sheet with parchment paper. 
  2. Bring a medium-sized pot of water to a boil. Add washed baby potatoes and boil until fork tender. This will take about 15 minutes depending on their size. 
  3. Remove the potatoes from the water and let them drain in a colander and cool slightly. 
  4. Place the potatoes in a single layer on the baking sheet and use the bottom of a jar to smash each potato down until it's about 1/2 inch thick. 
  5. Brush each potato with ghee, then evenly sprinkle Noble Made Classic Steak Seasoning on top. 
  6. Add the potatoes to the oven for 10-15 minutes or until they become crispy and golden brown.
  7. While the potatoes are baking, make the garlic aioli by stirring the finely minced garlic into the mayo and adding any salt and pepper as needed. 
  8. Once the potatoes are out of the oven, garnish with a small dollop of aioli and a sprinkle with freshly chopped parsley. Serve warm. 


This recipe was created by Valerie Skinner of Thyme and JOY.