Crispy Smashed Potatoes with Avocado Garlic Aioli

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Meet our new favourite side dish. Yukon Gold potatoes are boiled, smashed, roasted until crispy, and then topped with a decadent, yet heart-healthy, avocado garlic aioli. Be still my heart. In the spirit of new beginnings for our little family of three, I decided to add something new to my Thanksgiving repertoire this year. Eric and I polished off the first batch all on our own…no regrets! hah. Well, my only regret was that I didn’t make a bigger batch.

Here’s a quick visual how-to…

smashedpotatoes

These are incredibly easy to make, yet taste like something from a high-end restaurant. Yup, that’s right, we’re getting fancy pants up in here.

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In conclusion, I recommend making this recipe as soon as humanly possible. You won’t be sorry. I know this dish is going to be on high rotation in our house this winter (much like our old stand by). Who said winter was all gloom and doom? I beg to differ. Bring on the comfort food!

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4.9 from 147 reviews
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Crispy Smashed Potatoes with Avocado Garlic Aioli

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

By

One of my all-time favourite ways to enjoy Yukon Gold potatoes! Smashed, crispy, and served with an addictive—yet healthy—avocado garlic aioli sauce. These smashed potatoes make a killer side dish. I recommend looking for potatoes on the smaller side if you can, as they "smash" a bit easier, but larger potatoes will turn out fine too. Smashed potatoes inspired by Leaf.

Yield
7 medium potatoes
Prep Time
Cook time

Ingredients:

For the potatoes:
  • 2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)
  • 2 to 3 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper, for seasoning
  • Garlic powder or granules, for sprinkling on top
  • 1/3 to 1/2 cup fresh parsley, minced
For the Avocado Garlic Aioli:
  • 1 large avocado, halved and pitted
  • 1 large or 2 small garlic cloves
  • 1/2 tablespoon fresh lemon juice, or more to taste
  • 1/4 cup soy-free Veganaise (or vegan mayo of choice)
  • Fine sea salt and freshly ground black pepper, to taste

Directions:

  1. Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
  2. When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F.
  3. When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.
  4. Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet with produce crispier potatoes.) With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine!
  5. Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
  6. Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. I love to roast these until the skins become a deep golden brown and crispy—they are so delicious to eat!
  7. Meanwhile, prepare the Avocado Garlic Aioli: Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.
  8. Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli (piped or dolloped on) and watch them go lightning fast!!

Tips:

  • If you have any leftover potatoes, they can be reheated in an oven on a greased baking sheet at 400°F for 6 to 12 minutes, until warmed throughout. The Avocado Garlic Aioli doesn't heat well (it tends to brown), so I don't recommend heating it, but serving fresh whenever possible.

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{ 45 comments… read them below or add one }

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Maura May 7, 2017
Recipe Rating:

I doubled the recipe for an outrigger club party today, having never made these before. They did go lightning fast and I’m pretty sure no one knew they were vegan. Glad I got one, anyway! I used a 5 pound bag of organic red potatoes, boiling the big ones and small ones separately since I couldn’t fit the whole bag in one pot.

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Angela Liddon May 8, 2017

I’m glad they were a hit, Maura!

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Matiss Stein May 4, 2017

Potato is one of my favorite veg i love the most. Btw, recipe is too good. thanks for sharing

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Shelby May 3, 2017
Recipe Rating:

I made these last night! They are amazing! My husband loved them. Thank you for sharing!

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Angela Liddon May 4, 2017

Glad to hear it, Shelby!

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Laura Ellis February 26, 2017

I made these today and had artichokes on the side and used the remaining avocado aioli as a dip. So good.

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Sandy December 19, 2016
Recipe Rating:

I made these for lunch today. I happened to have leftover shiitake bacon and sprinkled it on top. Amazing!!

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Monica December 12, 2016

I’m new to this vegetarian thing – these look amazing. What would you serve them with, if you wanted to incorporate into a meal?

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Linnie December 11, 2016
Recipe Rating:

Easy and delicious! Especially accompanied with the advocating cream sauce.

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Alexis Hillyard December 5, 2016

These are a staple in my house now! Also, a friend of mine can’t have garlic so I substituted the garlic for fresh basil leaves in the sauce and it turned out fantastic! I add basil every time now when I have it in the fridge :)

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Allison Medina November 21, 2016

This looks so good! But I am worried about transported it for Thanksgiving dinner. Any suggestions? I may just go with plain old mashed potatoes but am open for suggestions!

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Marilyne November 13, 2016
Recipe Rating:

I made these yesterday to receive my non-vegan family, everyone loved them and my husband asked me to do them again!! Perfect with the avocado aioli!! Miam! Will do again for sure!

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Prescott Runner September 27, 2016
Recipe Rating:

“Oh She Glows does it again” These are the words out of my husbands mouth after he took his first bite. He loves it when I whip up one of your recipes. Thank you so much for making it fun to try new things in the kitchen. We have your cookbooks and when he sees it on the counter you can tell he is excited for dinner.

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Angela Liddon September 28, 2016

Aw, thanks for the kind comment! It brought a smile to my face for sure. So glad you enjoyed the potatoes. :)

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Courtney S. August 24, 2016
Recipe Rating:

Extremely late to comment on this post, but I just have to say that I loved this recipe! It was so easy to make and came out amazing. I could eat the aioli on a piece of cardboard it was so good, lol. Thanks for the great recipes and keep them coming Angela!

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Angela Liddon August 25, 2016

Thanks for the sweet comment, Courtney!! I’m so glad the recipe’s a hit. :)

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Shan July 27, 2016

The aoili sounds amazing! How long will that keep? Can i freeze it!?

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LisaRose June 16, 2016

HOLY CATS! Angela, these are I’m-making-my-special-double-cooked-potatoes-for-the-party phenomenal! And they’re so easy to make. Whoa, so good.

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LisaRose June 16, 2016
Recipe Rating:

The spuds are in the oven. Now. But oh my goodness that aioli! I finally broke down and bought some Veganaise…I was never a mayo eater but I wanted to try this recipe and so many others, so figured why not? SOOOOOOOOOOOOOOO glad! Only problem is the aioli might not last to make it onto the potatoes. Glad I bought extra avocados, because, avocados. And this aioli! I could use it as a spread on almost anything, which, I am sure you have already done.

I saw someone else thought of cilantro instead of parsley. I have both so I was going to do a side-by-side comparison. Thanks so much for this!

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Jennifer May 5, 2016

Hi Angela —

Have you ever tried pressure-cooking the potatoes instead of boiling them? Thinking it would keep them drier and crisp them up better in the oven …

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Angela Liddon May 13, 2016

Hey Jennifer, I’m sorry I don’t use a pressure cooker so can’t really comment on that, but I can tell you that they got wonderfully crispy using the boiling + baking method. :) Enjoy!

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Katherine May 1, 2016

Hi Angela, I noticed that another food blog had practically an identical recipe (a couple of ingredients were added or removed). I thought you should know since I believe this person to be using your recipe and claiming it as her own. I could not find any credit given to you.

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Marjorie McDonald April 8, 2016

Can the avocado aioli be stored, or frozen? I have an embarrassing number of ripe avocados and I’m looking for something to do with them that will keep somehow

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Angela Liddon April 18, 2016

Hi Marjorie, I find the avocado aioli is best enjoyed fresh. Unfortunately, avocado tends to spoil quickly and it doesn’t freeze well (it discolours). Sorry I couldn’t have better news!

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Dana April 6, 2016
Recipe Rating:

These are absolutely amazing! We eat them frequently. Delicious <3

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Chris March 21, 2016
Recipe Rating:

My wife and I just made these for dinner…AMAZING! Thanks for the recipe!

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sharon February 27, 2016

These are simply the best. I made them for Christmas dinner, and many dinners thereafter. The family who doesn’t eat avocados loves this recipe. Thank you! :)

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Theda Reale February 11, 2016
Recipe Rating:

I have made this SO many times. I really love it!

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Izzie January 18, 2016

Forgot to rate this recipe. 5-stars in my book!

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Izzie January 18, 2016

Huge hit at my house. I used cilantro instead of parsley because, well….avocado! And I used baby potatoes from the garden…reds, yukons and blues. Magnificent! I made extra so there would be leftovers, and these little gems are great tucked inside black bean & scrambled tofu burritos.

Definitely making it to my Go To list!

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Akilah December 29, 2015

I’ve had this recipe on rotation for over a year now, and everyone still freaks out when I make it. Instead of the aioli, I use the avocado pesto recipe from your Powerhouse Pesto Plate (no Vegenaise or yogurt required), and the combo is taste bud amazing. Also, for anyone wondering how to drizzle on a sauce: Take a tall glass. Place a ziploc sandwich baggie in and fold the top over the outside of the glass. Fill with sauce, then pull the baggie out and squeeze out all the air. Zip it up, and cut a tiny hole in one corner and voila, you have professional drizzles! Also, I like to serve these on a bed of spinach with some quick roasted asparagus. Squirt the other half of the lemon on and good to go.

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Akilah December 29, 2015
Recipe Rating:

I’ve had this recipe on rotation for over a year now, and everyone still freaks out when I make it. Instead of the aioli, I use the avocado pesto recipe from your Powerhouse Pesto Plate (no Vegenaise or yogurt required), and the combo is taste bud amazing. Also, for anyone wondering how to drizzle on a sauce: Take a tall glass. Place a ziploc sandwich baggie in and fold the top over the outside of the glass. Fill with sauce, then pull the baggie out and squeeze out all the air. Zip it up, and cut a tiny hole in one corner and voila, you have professional drizzles!

Reply

sharon December 28, 2015
Recipe Rating:

I made these the night of my husband’s office party and asked an early arrival guest to be my guinea pig and try one before I offered them to the rest of the guests. She approved highly, I put them out for the rest of the guests and they gobbled them up! I have made these several times since and they are always a hit. The aioli is amazing and goes well on just about anything.

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Alana Tavares December 17, 2015
Recipe Rating:

I just made this and it’s seriously AMAZING!! But I was wondering if the aioli will keep in the fridge for at least a day? Thanks!

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Joyce aka...Kalebandit December 11, 2015
Recipe Rating:

Truly a keeper. Made these this evening for friends with grilled lamb. Not a crumb left….lol Thank you for this delightful and simple recipe

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Hannah December 9, 2015

Love, love, LOVED this recipe! I served it with freshly chopped grape tomatoes and added a bit of cilatro+green onion on top for garnish. Your recipes never fail to amaze me(thinking: burrito bowl)!

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Christel November 28, 2015
Recipe Rating:

Had these with dinner last night and they are amazing! So easy and taste so decadent. Im a newbie vegan and my son isn’t. He ended up eating 6 of these! Big hit and I will be making them again. Thank you!

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Deb November 26, 2015

For all of those people out there that say you shouldn’t eat too many potatoes I say PHOOEY! I am almost 64 and have been eating them in copious amounts my entire life and this recipe is amazing!!! The only problem I found with this recipe was that the potatoes were too dry. So I added some “butter” and mashed them a little before I put them on the pan. I don’t have the heart to give them 4 stars for that because the flavor is amazing so they still get a 5 from me!

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Kayla November 23, 2015

I really need to stop looking at your blog when I’m hungry- these look amazing!

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S November 23, 2015
Recipe Rating:

We love these potatoes! And the aioli is outstandingly tasty!

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Babka November 23, 2015
Recipe Rating:

I just made it for dinner, OMG it was so delicious, the whole Family loved it! One of the best potato recipe I made so far. Thank you so much!

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Dannah Hartsock November 18, 2015
Recipe Rating:

The aioli is delicious! I made some by hand with garlic squeeze instead of processing a clove. Still tasted great!

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Nik November 18, 2015
Recipe Rating:

So delicious, thank you for the recipe!!

I substituted the Veganaise with Soy Yogurt, since vegan mayo is not available where I live and it worked just fine. I almost regret not buying two avocados, b/c it is so yummy!

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Judi November 8, 2015

Hi, I am in the process of making these right now and can’t find the temp. to bake them at?
Am I blind?? please help!

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Robin November 11, 2015
Recipe Rating:

450

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