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…
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.
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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Crispy Smashed Potatoes with Avocado Garlic Aioli
Yield
7 medium potatoes
Prep time
Cook time
Total time
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.
Ingredients
For the potatoes:
- 2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)
- 2 to 3 tablespoons (30 to 45 mL) 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 (22 mL) fresh lemon juice, or more to taste
- 1/4 cup (60 mL) soy-free Vegenaise (or vegan mayo of choice)
- Fine sea salt and freshly ground black pepper, to taste
Directions
- 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.
- When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F (230°C).
- When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.
- 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!
- 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.
- 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!
- 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.
- 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!!
Tip:
- If you have any leftover potatoes, they can be reheated in an oven on a greased baking sheet at 400°F (200°C) 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.
Nutrition Information
(click to expand)
Angela- What “cream” can I use beside soy-free Veganaise (or vegan mayo of choice)? The thought of any mayo based sauce, even Veganaise really grosses me out. I know, childish…
hey Megan, I haven’t tried this yet, but you may be able to add a small amount of cashew cream in lieu of the mayo: http://ohsheglows.com/2016/03/13/cashew-sour-cream/ I would start small with a tablespoon, and add to taste. If you try anything out please let me know how it goes!
These sound great, but I’ve never heard of soy-free Veganaise or vegan mayo. I assume both of these items are where you might buy mayo (regular kind). Is this just to save calories or does Veganaise or vegan mayo taste different?
Hi Vickie, Oh good questions! It’s very similar to regular mayo only it’s egg-free. You can usually find it near the other dairy-free chilled items in the grocery store.
One of the BEST dairy free mayo is called JUST MAYO….They also make salad dressing..no eggs..no dairy..NON GMO God bless em….
These are absolutely delicious…can’t say enough about these! My daughter is Vegan (I am not yet), but am trying out some of your recipes …fantastic! I will definitely be trying more of your recipes! I bought your cookbook for my daughter, and she loves it!
Hey Laurie, Thank you so much for your support! I’m so happy you love this recipe. It’s a fave in our house.
This recipe was ridiculously tasty. Totally satisfies my cravings for potato chips.
Hey Kevin, Oh I hear ya…so glad you love it too :)
I came across this looking for something to do with my leftover potatoes. I made potato patties and topped it with this avocado aioli recipe. I added a little pickled jalapeño and a little cilantro as my potato patties had bell pepper and onion.
Oh. My. Gosh.
I could have (and really had to hold myself back) eaten all of it and licked the bowl.
I will definitely make this again!
Hey Kim, Thanks so much for trying it out! So happy it was a hit :) My hubby and I were just talking about this recipe yesterday…mmm…need to make it soon!
I’ve made these before and LOVE them. I’m wondering if these will smash and roast ok if they’re refrigerated over night and are cold?
Hey Stacey, Oh that’s an interesting question for sure. I’m not sure whether the chilling would impact the overall outcome. My guess is that the potatoes might be a bit firm for smashing so maybe letting them sit at room temp for a bit may help? If you try it out I’d love to hear how it goes.
I love, love, love these smashed potatoes. I was looking forward to these as soon as I saw the recipe and unfortunately my kids loved them too (I was hoping to eat the lions share of them, I have to admit). Now that they’re a favorite we’re going to make them often. I might have to make a double quantity next time – the way they get gobbled up in our home!
lol..this is such a cute comment! Thank you Edwina…I’m so glad you all love them (But yes it is hard to share!!)
I cooked them with the broiler since the oven was in use just tonight. The whole household agreed they were the best part of the meal, no competition (actually they were the only thing I got right, but it’s still a win!). I’m definitely saving this recipe for the future and looking forward to using the left-over aioli for the next few days. Thank a bunch for all the yums :P
I’d definitely say that’s a win! So glad to hear they were a hit with your family, Charlie.
I would love to make and bring these to an informal dinner party. Should I boil and bake the potatoes at home and them reheat there, or would that dry them out?
Should I bring my mini food processor and make the sauce there, or can it hold up for a couple of hours in a fridge?
Btw, Angie, my friends and hubs think I am the best chef since I started using your recipes, i.e. the strawberry cherry bruschetta… genius. Even my mum-in-law asked for the recipe. Wowza! Bought one of your books, purchasing the rest now. I can tell your recipies have been tested to perfection. You make vegan easy. XO, Donna
Hey Donna, Aww thank you for your kind words! :) You are so sweet.
To be honest I don’t know if this can be made in advance. If you try anything please let me know how it goes!
I have been making these for a couple years now. Amazeballs and a frequent request for parties!!!
I boil, smash, and prep the potatoes On the baking sheet at home. Then take them to the party for the baking portion. Fresh out of the oven baked is best. It’s definitely worth the oven time at the host house.
Yes, the aoili can sit (covered) in the fridge for an hour or so.
This recipe (and many others here) has made so many people I know so happy. Thank you for your blog, app, books…all the yummy things!
These are just like Chrissy Teigens!!! Can’t wait to try these!
Hey Nikki, oh I haven’t tried her version….thank you! I’d love to hear what you think if you try the recipe.
When I say these crispy potatoes were absolutely delicious! Great recipe! I made this recipe exactly and I will be making it again this weekend because my fiance couldn’t get enough. These potatoes made a great afternoon snack and the avocado garlic aioli was fantastic! Thanks for sharing such a great recipe!
Thanks for your feedback Brittany! So happy you love them as much as we do :)
These were absolutely DELICIOUS!!
My friend made these potatoes not long ago and they were so good! Since then, I have been craving the Avocado Garlic Aioli. So last night I made some and substituted lime juice for the lemon (didn’t have lemons). I put it in a wrap with some navy beans marinated in Greek dressing. It was really good. I plan to use it on your chickpea salad sandwich next. Thank you for the inspiration.
These are so delicious! I think I need to keep your avocado aioli on hand from now on; I want to put it on everything, and I’m not even vegan.
I made the potatoes for lunch to go with http://kneadtocook.com/the-best-cheesy-tofu-scramble-vegan-and-gf/ to my vegan daughter, and https://www.delish.com/cooking/recipe-ideas/a27009310/creamy-coconut-lime-salmon-recipe/ for the pescatarians in the family, and it was a delicious side dish to both. For dinner, I slathered your aioli on these: https://www.happyveggiekitchen.com/roasted-veggie-tacos/?unapproved=41107&moderation-hash=37b0dde3bc0e95a369bffad4bcb021cf#comment-41107
So good!!! Thank you!
I had to comment to say that these are my go to ‘fancy snack’ whenever I have guests over. They look great and taste even better. This recipe and your vegan chocolate cupcakes with salted buttercream icing make my family and friends happy to eat vegan in my home! I’ve been making them for over 4 years now… Thank you SO much! A++
I had to fight off everyone once these came out of the oven. My husband added sour cream and loved them. I made the avocado sauce the following day and it was a hit. This morning I bought more potatoes so I can make these again.
Hi there! Wondering if I could make with the mini gold potatoes so they are easier to pick up / eat as an appetizer? Do you have thoughts on timing for boiling or baking if I do that??