Paprika-Parmesan Smashed Potatoes with Garlic Aioli

• 4 garlic cloves
• 1.5 lbs baby yellow potatoes
• 2 ½ tsp. kosher salt, divided
• 1 ½ tsp. smoked paprika
• 1 tsp. dried oregano
• ½ tsp. garlic powder
• ½ tsp. black pepper
• 4 Tbsp. extra-virgin olive oil (sub avocado oil)
• ¼ cup mayonnaise (I use avocado oil mayo, such as Chosen Foods brand)
• 2 Tbsp. plain full-fat Greek yogurt
• 1 Tbsp. finely chopped fresh chives, plus more for garnish
• 2 tsp. fresh lemon juice
• 2 Tbsp. grated Parmesan cheese

ROAST GARLIC

1. Preheat oven to 450ºF.
2. Place garlic cloves in a piece of a foil and drizzle with 1 tsp. olive oil. Wrap the garlic in the foil and place in the oven while it preheats. Continue roasting garlic while you boil the potatoes.
3. BOIL POTATOES
4. Place the potatoes in a large pot, and cover them with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes. At this point, the potatoes should be just past fork-tender.
5. Drain potatoes in a colander and let sit for 5 minutes to allow water to completely drain off.
6. Remove garlic from the oven and set aside. (Keep oven temperature at 450ºF)
7. SMASH AND ROAST POTATOES
8. Drizzle 2 Tbsp. olive oil on your largest baking sheet, making sure to coat all corners. Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.
9. Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around ½-inch thick. Brush remaining 2 Tbsp. oil evenly over tops of potatoes, and coat evenly in spice mixture.
10. Bake potatoes for 20 minutes.
11. PREPARE GARLIC AIOLI
12. Remove garlic from foil and roughly chop. Next, use the flat side of your knife blade (preferably a chef's knife) to mash the garlic until it forms a paste. (I do this using the heel of my hand to press the blade down on the clove.)
13. Add garlic to a bowl, along with remaining aioli ingredients; stir well to combine.
14. TOP SMASHED POTATOES WITH PARMESAN
15. Remove potatoes from the oven and sprinkle each one evenly with Parmesan. Place back in the oven for 5 more minutes.
16. Transfer potatoes to a platter with serve with garlic aioli.
17. Preheat oven to 450ºF.
18. Place garlic cloves in a piece of a foil and drizzle with 1 tsp. olive oil. Wrap the garlic in foil and place in the oven while it preheats. Continue roasting garlic while you boil the potatoes.
19. Place the potatoes in a large pot, and cover with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes. At this point, the potatoes should be just past fork-tender.
20. Drain potatoes in a colander and let sit for 5 minutes to allow water to completely drain off.
21. Remove garlic from the oven and set aside. (Keep oven temperature at 450ºF)
22. In a small bowl, combine smoked paprika, oregano, garlic powder, black pepper, and remaining ½ tsp. salt; mix well.
23. Drizzle 2 Tbsp. olive oil on your largest baking sheet, making sure to coat all corners. Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.
24. Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around ½-inch thick. Brush remaining 2 Tbsp. oil over tops of potatoes and sprinkle with spice mixture.
25. Roast potatoes for 20 minutes.
26. Remove garlic from foil and roughly chop. Use the flat side of your knife blade (preferably a chef's knife) to mash the garlic until it forms a paste. (I use the heel of my hand to press the blade down on the clove.)
27. Add garlic to a bowl, along with mayonnaise, yogurt, 1 Tbsp. chopped chives, lemon juice, and a pinch of salt and pepper. Mix well to combine.
28. Remove potatoes from the oven and sprinkle each one evenly with Parmesan. Place back in the oven for 5 more minutes.
29. Transfer potatoes to a platter and garnish with extra chopped chives. Serve with garlic aioli.