Smoked Paprika Smashed Fingerling Potatoes with Herby Aioli

Serves 4 | Ready in 40 minutes

Crisped to perfection, these smashed fingerlings get a smoky-spicy lift from paprika and Texas olive oil, finished with a cool, garlicky aioli for dipping. It's the kind of dish that turns a side into the star.

Ingredients:
For the Potatoes:

1½ lbs Organic Austrian Crescent Fingerling Potatoes

2 tbsp Texas olive oil

1 tsp smoked paprika

½ tsp garlic powder

Salt & cracked pepper to taste

Optional: chopped parsley or green onion, for garnish

For the Herby Aioli:

½ cup Mother Culture plain Greek yogurt or mayo

1 small clove garlic , finely grated

1 tbsp fresh lemon juice

1 tbsp chopped fresh herbs (like parsley, chives, dill, or cilantro)

Salt & pepper to taste

Instructions:

Boil the potatoes:
Place whole fingers in a pot, cover with cold water and salt. Bring to boil and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.

Smash & season:
Place potatoes on a parchment-lined baking sheet. Gently press each with a jar or flat spatula until they crack but hold together. Drizzle with olive oil, then sprinkle with paprika, garlic powder, salt, and pepper.

Roast until crispy:
Bake at 425°F for 20–25 minutes, flipping once halfway through, until golden and crisp around the edges.

Make the aioli:
In a small bowl, whisk together yogurt/mayo, garlic, lemon juice, and herbs. Season to taste. Chill until ready to serve.

Serve:
Pile potatoes on a platter, sprinkle with fresh herbs, and serve with a side of aioli for dipping.

Pro Tips:
Toss in some chopped Texas Iberico bacon or top with a fried Hat & Heart egg

Serve as a base for roasted vegetables or pulled pork

Add hot sauce or chili flakes to the aioli for heat

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