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!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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)
These were amazing. So easy too. I can’t wait to make them again.
I made this a week or so ago, and it was AMAZING. I ended up accidentally making a lot of avocado aioli, which was great because it kept really well in a jar for pretty much the whole week. I put it on everything!
Made these tonight…not nearly enough…ate mine fast so wasn’t “able” to share with my kids. Devine.
OMG, these are SOOO good! I find myself making this dish over and over again. It is delishious with the avocado ailoli but it’s also VERY good with the sauce from the “cheeszy kale chips”. I had leftover sauce last weekend so I just served it alonside the potatoes. My husband, however, inhales them without ANY sauce at all. He sais they’re so good on their own he does not want to spoil the natural taste. Well, to each his own, right?
My kids and I polished these off in 5 minutes watching the SuperBowl. Thank you!
Good grief, that looks incredible! Sorry if someone’s asked this previously – could I sub plain soy yoghurt for the vegan mayo, do you think?
Thank you :)
Hi dear. Thanks for the lovely recipe ^^. But I am wondering, cloves of garlic is that a bulb or just a single? There seems to be confusion even on the internet.
Just consumed test batch. Verdict’s still out. I’d better make another.
These potatoes are so yummy and easy to make. I made these with purple potatoes and it looked absolutely stunning with the bright green avocado aioli drizzled on. Thank you for the wonderful recipe this has been a big hit with my family!
I just made these with some baby red potatoes and got about 15 out of it. I also added some smoked paprika to the aioli for a little kick. Delicious!
These look absolutely amazing! I will be trying them out tomorrow at dinner :) I have always wanted to go Vegan but have found it really hard in the past – you are definitely inspiring me with these delicious recipes.
www.englishgirlturningparisian.com
I made these, and they were easy and delicious! A big hit with my husband and picky daughter! (She didn’t eat the “green stuff” but loved the potatoes!) My avocado wasn’t quite ripe enough so I had to add a tiny bit of water, but it was still excellent! Thanks for the great recipe!
I can eat potatoes all the time, i love it! Thanks for shar.ng.
Angela, these were AB FAB! My husband gushed over them and appreciated the fun change up on the usual side. Your cookbook arrived on my doorstep today. I’m looking forward to diving deep and getting my cook on. Thanks for your great work making beautiful and delicious vegan recipes.
The Avocado garlic aioli was sooo good that my boyfriend was eating it right out of the bowl! I was afraid he was going to eat it all before we got to try on our potatoes! The potatoes and the sauce were sooo delicious we ate it all in one sitting. Thank you so much for this recipe. I am thinking about using it for a first vegan Easter dinner with family :)
Those are truly amazing. So crunchy. My finance loves them especially the sause.
Definitely trying this but with plantains instead of the potatoes…..YUMMY!!!!
I just made this tonight for my family! I was a big hit! Every one loved it, even my sister who thought vegan food was nasty! Thanks for all your recipes! This week we are going to make your vegan tacos, and your vegan bowl! Oh and blueberry muffins and the fruit kabobs! Yum!
I am definitely going to try this! Love your vegan recipes, comments, photos, and your delight in sharing them. Making your lasagna with cashew cheese for family tomorrow. My husband and I teach Healthy Lifestyle, so your recipes and site will be shared with many! Thanks, thanks, thanks.
I love all your recipes, but just made this one tonight and OMG were they good!!!!! I am NOT a mayo person (veganaise or not) but my husband keeps organic mayonnaise for sandwiches, so used that. It was so delicious, I couldn’t stop eating them!