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)
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?