If there are potatoes being served as appetizers at a party, that is where you’ll find me. These are super easy to make, and super delicious to eat. I usually have to make a few extra for the cook to enjoy . . . that would be me!

Ingredients

For The Potatoes:

• 2 pounds baby red or Yukon gold potatoes
• 2 tablespoons olive oil, add a little more if needed
• Salt and pepper

For The Aioli:

• 1/2 cup mayonnaise (Kewpie is my fave)
• 1 clove garlic, microplane
• 1 chipotle chili in adobo sauce, finely chopped, or just use the sauce in the can
• Pinch salt and pepper

Instructions

1. Fill a pot with water and a tablespoon of sal, add the potatoes, and bring to a boil. Cook until tender, 15 to 20 minutes, and then drain.
2. Preheat the oven to 450 degrees. Brush a baking sheet with olive oil. Put the potatoes on the sheet, and then gently press each with the bottom of a measuring cup or a potato masher until they are slightly crushed. Don’t get carried away! You want each potato to be flattened, but still in one piece.
3. Brush each with a little olive oil, and sprinkle with flaked salt and freshly ground pepper. I’m an Aleppo pepper fan, and I sprinkle almost everything I savory dish I make with those flakes — they add a pretty color.
4. Bake for 20-30 minutes or until the potatoes are lightly browned and crispy.
5. While the potatoes are cooking, stir together all the aioli ingredients in a small bowl. Serve the potatoes with dollops of aioli and if your guests are cilantro tolerant, a little chopped cilantro is always delicious!