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)
Alot of women commenteing here! Thought i would even things out a bit, this is tasty!
I tried these and my God they are out of this world! So simple, but so tasty. At my local Goodness, Me! they were out of regular veganaise, so I grabbed the chipotle version and it was so darn good!
Keep doing what you’re doing, because it’s fantastic. Whenever I’m in a food rut I just pop buy here and I get excited to try everything you post.
I finally got around to making these last night and they were DELICIOUS! I used yukon gold, red and purple potatoes. My aioli was quite thick but I will definitely be making them again!
www.ohmyleopard.com
These look amazing! I can’t wait to make them for Christmas dinner! …i know it says serve immediately…is there any way of making them the night before and still having them be just as good/presentable the next day??
that…. aioli… oh my god.
Wow! Thanks for another great recipe Angela! I made these for Christmas dinner and they were a hit. These were very easy to make and the flavor was amazing.
Thanks for sharing your recipes with us!
I made these last night for a vegan, gluten free Christmas dinner. You were right they flew off the plate. Good thing I have still have more yukon gold’s to make it again tonight! My husband hates “anything” healthy and loved them!! My vegan guests were very impressed and they were so easy to make! Love your recipes. I also make your lentil walnut loaf and best kale salad. Very delicious! Thanks!
My family devoured these for our Christmas dinner today! Soooooo delicious! Thank you! They will be a staple now on in my kitchen!
I’ve made these twice now and can I just tell you that EVERYONE LOVES THEM! Obsessed really :). Easy to make, even easier to devour. Can’t wait to have them again soon
Any suggestions for what to serve with this recipe to make it a dinner?
I made these for the holidays for my family and they loved it! Awesome recipe!
Husband and I made these tonight (we had to, they looked AMAZING!) They were absolutely amazing and delicious and wonderful and perfect! I am so stuffed right now, but completely ok with it as they were totally worth it. These will be a mainstay in our menus from now on!
My boyfriend and I just made these for dinner and I quote “whoa. We are making these potatoes every night for dinner”. So good!
Another amazing dish! I’ve made this dish at least 5 or 6 times since Thanksgiving! Yum!
Haha, this will make you laugh!! I made this for my family and in my sleepy, Christmas-Day-Haze, read “one or two cloves of garlic” as “one or two bulbs of garlic”. I put 10 cloves in instead of one, but it still got completely eaten and admired!
I’m going to make it again with the *right* amount of garlic, thanks so much for the recipe!!
LOL!! So funny, glad it was still enjoyed!
I’m trying desperately to get a photo of this recipe into my recipe app/meal planner and I can’t drag it over. I use Pepperplate (it’s on the web and is also an app) and I like to put the photo with the recipe. Any suggestions? Thanks! These look delicious and I can’t wait to make them.
OMG. I just made this amazing version of potatoes and I need to say this the best I ever taste in my life! It was yummy and super filling! I made a red cabbage salad with it and it was just perfect! I am pretty sure it’s gonna be a regular dish at home!
Excellent! The texture of the potatoes was out of this world. Everyone else loved the aioli. It was great but a little too mayonaise-y for me. Yes, I realize aioli is a mayo condiment but I don’t like mayo. The taste is weird to me.
Any suggestions for a mayo sub? I saw someone suggest banana above but am wondering if there’s something else I could use that would not effect the flavor profile? Would a splash of non-dairy milk thin it too much?
I did try them but the result wasent as good as i thought it would be. The potatoes dident hava that crispy feeling i was looking for. And they turned out very dry. The Aioli wasent tasty either. Not my thing.
These are sooooooo good! My husband has asked for them to be part of his birthday menu! Thanks once again for an amazing dish!