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)
Did you use a squeezy bottle to put the aioli on the potatoes in the pictures? Is the consistency pretty thick? I am going to make these to bring to a dinner tonight, trying to figure out how to serve with the aioli.
Chew and I made these for the Christmas party we hosted this past December and they were devoured! We made tons of the avocado aioli and ate it with crackers like guacamole; it was delicious like that too! I loved the smashed potatoes so much I made them again for Christmas morning breakfast and my parents were sad to hear I didn’t make extra. Thanks for the fantastic recipe, I don’t think I’ll be eating my potatoes any other way now.
I included a link to this recipe in my Christmas newsletter. Yea, this recipe is that good. Thanks for sharing this so I could share it with more!
I hope this (late) message reaches you. Even if I read your posts often, I missed this one. Please leave the peels of the potatoes away!!! They are poison! Scientists found out. I’ll try to find information on Internet and will send to you, but I fear they are in German. – All the best, Gabriele.
“Solanin” (German) is part of the peels.
What a great way to make patatos more exciting.They are the best. My boyfriend loves them. I’m making them again tonight
I mixed the leftover aioli with chunky mashed chickpeas & ate on toast. So good! Next time I will try to go lighter on the mayo and heavier on the avocado.
I have been wanting to try these for a while and finally made them last night. I used butter potatoes. They were a huge hit! Easy to make (although obviously takes time) but the presentation is fancy. Reheated well and made for a great lunch today! Will definitely make again.
Hey! Thanks for this recipe! I am new to blogging, new to the vegan life, and new to cooking too! So fun short recipes like this make me happy :) And, looking at the ingredients list, I have everything but the avocado and the soy free vegan mayo. Is there a reason it should be soy free? Looking forward to trying these!
So crispy and delicious! I didn’t have vegan mayonnaise so I used a little bit of almond milk instead, but it didn’t make too much of a difference as far as I could tell. Even my mom, who NEVER likes my vegan recipes, had two potatoes! Thanks for another awesome recipe!
These are delicious. Very easy and loved by adults and children in my house. Thanks!
These are Incredible!!!! The only thing I would have do differently next time is make more. I wound up making more that same night so that we could take leftovers for lunch. They were super crispy & when topped with the avocado aoli they were mind blowing. One does not need to be vegan to appreciate these-they will be a hit with just about everyone (which is why i had to immediately make more). I think this is my new favorite side dish. I wish I could paste an extra star in the reviews to give it 6 out of 5 stars.
Made this recipe for my 3rd week of the Whole 30. Since soy is out during the Whole 30, I subbed the vegan mayo for softened canned organic pure coconut milk, and added it 1tbsp and a time until I got the right flavor and consistency. Absolutely loved it! Definitely adding this recipe to my list of all-time favorites!
I just made this. Yummo! Yes, they will enter regular rotation. Thank you!
these look AMAZING
These look amazing! I am making them now to go with a pumpkin sage butternut squash soup. Can’t wait to see how everything turns out!! Woohoo!
** update- I made these and they are OUTSTANDING!!!
Do you know if (or think) these freeze well? Minus the avocado aioli?
Made these yesterday, and your “Perfect veggie burgers”. Tasted delicious! The burgers are so far the most jummy veggie-burgers I’ve had since going vegetarian! Thank you for sharing all the lovely recepies! I look forward to try more of them. Feel so lucky to have stumbled upon your blogg!
Have a nice weekend.
Lisa (Norway)
every time I’ve made this recipe it’s been a hit! I always make it as a side, but everyone says it’s their favorite part of the meal. So next time, I just might make it the main dish.
These look amazing! And really quite simple. I’m having a small house party tomorrow for the Super Bowl and I’m definitely going to make these. I’m probably going to double it though. Thank you for the amazing recipe!