Crispy Smashed Potatoes with Avocado Garlic Aioli
Ingredients
The potatoes
-
2 to 2½
pounds
Yukon Gold potatoes
-
2 to 3
tablespoons
extra-virgin olive oil
-
to taste
fine sea salt
-
to taste
freshly ground black pepper
-
to taste
garlic powder or granules
-
⅓ to ½
cup
fresh parsley, minced
The avocado garlic aioli
-
1
large
avocado
-
1 large or 2 small
garlic cloves
-
½
tablespoon
fresh lemon juice
-
¼
cup
soy-free Vegenaise (or vegan mayo of choice)
-
to taste
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Boil the potatoes in a large pot of water until fork tender, about 20 to 25 minutes.
- Preheat the oven to 450°F (230°C) when there are about 10 minutes left for the potatoes.
- Drain the potatoes and let them cool for about 5 minutes.
- Place the potatoes on a greased baking sheet and smash each potato until mostly flattened.
- Drizzle with oil and season with salt, pepper, and garlic powder.
- Roast the potatoes in the oven for 25 to 33 minutes until crispy and golden.
- Meanwhile, prepare the avocado garlic aioli by processing garlic and then adding the remaining aioli ingredients until smooth.
- Remove the potatoes from the oven, sprinkle with parsley, and serve with the aioli.
Nutrition Facts (estimated)
Servings
7
Calories
210
Total fat
13g
Total carbohydrates
26g
Total protein
3g
Sodium
230mg
Cholesterol
0mg
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