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)
Delicious recipe! I liked the results of cutting the potatoes in half and then smashing them. It was a bit thinner for the roasting process which resulted in a bit more crispiness.
What a lovely idea – two of my favourite things, roasted type potato and avodado:)
Thank you so much, Angela, for this amazingly yummy still super easy recepie!! This became my boyfriend’s favourite weekend meal. Thank you for inspiring us and make us eat so much healthy with your super recepies >:D<!
I made these, and they were delicious! The avocado aioli I actually made without the Veganaise (because I’m a poor college student lool!) and it was delicious!
The only problem I had was I boiled the potatoes for 30 min, not tender, then 45, not tender, then a little more, and I could not get them to smash?? It’s still delicious with cooked potato and the aioli but I was just wondering if there were any tips or maybe I did something wrong? Anyway, great recipe!
Thanks
Maybe the size of the potatoes? High altitude? And sometimes I find organic potatoes and sweet potatoes can take longer. Don’t know why!
Hi there! Absolutely fantastic recipe. I loved it so much I bot your cookbook, but couldn’t find this recipe in it?
Tried this recipe, spent the better part of 4 hours on it. Invested over $30.00 gathering the organic ingredients. By the time I was finished I was so starving I ordered a pepperonni pizza which was 1,000 times more tasty and only took 20 minutes to come to my door. So lesson learned I suppose.
What do you suggest serving with the potatoes as an entree? They look amazing!
These were fantastic. My family gobbled up I the first batch right away and I had to make a second batch and hen they finished those as well. Thank you for a great recipe
I made these last night as opposed to my regular potato fries, and they were amazing. Crisped up nicely without oil. Thanks Angela
I keep coming back to this and have yet to get on it! I must act soon on this deliciousness!
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