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!
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)
What do you recomend if I don’t own a food processor? Will the sauce still be ok if I just blend the ingredients?
Hi Catherine,
I’m not sure as I have not tried it in a blender. My guess the sauce would be difficult to blend since there is not a lot of liquid in it. You can certainly give it a shot!
Just useing fork would be fine. Crush the garlic in a garlic crusher, and mash the avocado with a fork. Them just keep mixing in the mayo and lemon juice. Shouldn’t be an issue at all, as long as the avocado is ripe.
I tried to smash the potatoes however it shot across the room haha!
How did you smash them?
x
Wow, Angela, thank you for this life-saving potato recipe! The potatoes are so easy to make and their crust is as delicious as crispy chicken skin – back in the days when I was still eating meat… ;-) I’m sure the avocado-mayonnaise is yummy as well, but I never tried it out, because I fancy my own dips and homemade ketchup… BUT I have never eaten so many potatoes in my life like since I found this recipe! So Thank you again – you rock! :-)
Best Potatoes I’ve ever had In My Life!!?
OMG amaaaaazing. Had leftover aoli – will be coating anything I can find in this delicious sauce
Oh, these were lovely, and I made mine extra garlickey!
Of course they weren’t as pretty as your pictures (mine had a big glob of avocado mayo on them), but goodness, they were delicious.
Having them tomorrow again, as I still have a whole lot of that avo.mayo left. Maybe with some BBQ-tofu tomorrow!
Wow! This is genius! Making it for dinner!!!!
I am contemplating/about to begin a vegan diet. I was at first afraid because the first things that comes to mind is “I’m going to starve! Can only eat veggies, fruit, nuts, beans and grains!” But wow, I am more excited than ever now! I couldn’t go wrong with a single one for these recipes!
Really excited to try this recipe tonight up at the lake! Now my only question is..what else would you serve with this? I would like to incorporate it as a part of meal rather than an appetizer or entrée. Do you have any suggestions?
Can you prepare these ahead of time? Both the potatoes and the aioli? If so, what would the process be? Thank you.
I just made it and it was marvelous. Thank you so much
This looks amazing, I’m making them now!
Top marks for this. Tastes great. Thanks for sharing.
Simon
These looks awesome! Cannot wait to make them in a couple of days when my daughter comes to visit. Was looking for something a little different, I usually just roast my potatoes for my vegan daughter, I know she will love these as will I and the rest of my family.
Just tried this recipe, but oh my goodness, DELICIOUS! I am not an expert cook by any means, so this recipe was perfect and easy to follow :) My boyfriend, who is probably the furthest thing you can get from a vegan, loved them too! Definitely will be making these again.
The best possible way to cook potatoes, which, considering the many possibilities of cooking the humble spud, is saying something!!
Couldn’t get hold of vegan mayo at short notice but added a little soya cream (not the sweetened variety) instead. Thought it would be good to mention as a few of the above posts asked about mayo replacement. Works a treat, makes the avocado alioli drizzle-able. If thats a word….
Will be cooking these again for sure :)
These look amazing!!! Can’t wait to try them!
Did you receive feedback on any substitutes for veganaise? I was thinking tahini?
Just made this with pork tenderloin. YUM!!
This looks awesome! I need a new high rotation dish and have to try this one soon!
I just have to say this recipe has become a staple at my house. We make these for breakfast to go with eggs or as a side dish for dinner. It never ever fails to please. So good, thanks for sharing!
HI! I hope you get this and can respond… I am also pretty sure you’ve been asked before.
Why is there no nutrition info on your recipes? Is there a calorie range? I understand the idea of eating for satiation etc, but my concern is that when one is designing a fat loss diet, certain parameters are usually established so there is less guess work as a body adapts…?
What do you think?
I just made these and they were amazing! I used a regular “masher” to smush the potatoes and it made a lot more crunchy edges.
Can anyone recommend what to have these with?
These are absolutely delicious!!! I am a complete potato fiend, so I chose this as the first recipe to try off your site :) . Nowadays, these are quite possibly one of my favorite ways to eat them! I I have made them a couple of times, and they are splendid each time!
SO GOOD!! Having really bad food allergies lately and was looking for something gluten free and dairy free and but free and this hit my cravings so well. Thank you thank you thank you.
how long does the aioli last? Since it has avocado does it need to be used within a certain time period before it goes brown?
How did you get your potatoes to be so thin? Did you cut them in half and then smash them? I smashed mine and they’re ginormous! I can’t wait to bite into them!!
Just came across this and these look so yummy! I feel like you could also make these appetizer/bite sized by cutting the potato into large square chunks, boil them, then mash them with a fork and roast as usual (although you may have to cut the roasting time down), and drizzle away. Have never tried it, but was liking the idea of making these a bite-size version.
I have made these twice now and they were a hit both times! I had to use off brand Miracle Whip this last time and I must say the aioli is better with the Veganaise. I served these with Korean BBQ chicken and roasted asparagus. Definitely a keeper.
A question,
Can you make these ahead of time, Drive an hour to a party and heat up and serve?
Or is it best to pick another recipe?
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!
450
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!
The aioli is delicious! I made some by hand with garlic squeeze instead of processing a clove. Still tasted great!
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!
We love these potatoes! And the aioli is outstandingly tasty!
I really need to stop looking at your blog when I’m hungry- these look amazing!
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!
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!
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)!
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
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!
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.
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!
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.
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!
Forgot to rate this recipe. 5-stars in my book!
I have made this SO many times. I really love it!
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! :)
My wife and I just made these for dinner…AMAZING! Thanks for the recipe!
These are absolutely amazing! We eat them frequently. Delicious <3