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)
Hi, I am in the process of making these right now and can’t find the temp. to bake them at?
Am I blind?? please help!
450
So delicious, thank you for the recipe!!
I substituted the Veganaise with Soy Yogurt, since vegan mayo is not available where I live and it worked just fine. I almost regret not buying two avocados, b/c it is so yummy!
The aioli is delicious! I made some by hand with garlic squeeze instead of processing a clove. Still tasted great!
I just made it for dinner, OMG it was so delicious, the whole Family loved it! One of the best potato recipe I made so far. Thank you so much!
We love these potatoes! And the aioli is outstandingly tasty!
I really need to stop looking at your blog when I’m hungry- these look amazing!
For all of those people out there that say you shouldn’t eat too many potatoes I say PHOOEY! I am almost 64 and have been eating them in copious amounts my entire life and this recipe is amazing!!! The only problem I found with this recipe was that the potatoes were too dry. So I added some “butter” and mashed them a little before I put them on the pan. I don’t have the heart to give them 4 stars for that because the flavor is amazing so they still get a 5 from me!
Had these with dinner last night and they are amazing! So easy and taste so decadent. Im a newbie vegan and my son isn’t. He ended up eating 6 of these! Big hit and I will be making them again. Thank you!
Love, love, LOVED this recipe! I served it with freshly chopped grape tomatoes and added a bit of cilatro+green onion on top for garnish. Your recipes never fail to amaze me(thinking: burrito bowl)!
Truly a keeper. Made these this evening for friends with grilled lamb. Not a crumb left….lol Thank you for this delightful and simple recipe
I just made this and it’s seriously AMAZING!! But I was wondering if the aioli will keep in the fridge for at least a day? Thanks!
I made these the night of my husband’s office party and asked an early arrival guest to be my guinea pig and try one before I offered them to the rest of the guests. She approved highly, I put them out for the rest of the guests and they gobbled them up! I have made these several times since and they are always a hit. The aioli is amazing and goes well on just about anything.
I’ve had this recipe on rotation for over a year now, and everyone still freaks out when I make it. Instead of the aioli, I use the avocado pesto recipe from your Powerhouse Pesto Plate (no Vegenaise or yogurt required), and the combo is taste bud amazing. Also, for anyone wondering how to drizzle on a sauce: Take a tall glass. Place a ziploc sandwich baggie in and fold the top over the outside of the glass. Fill with sauce, then pull the baggie out and squeeze out all the air. Zip it up, and cut a tiny hole in one corner and voila, you have professional drizzles!
I’ve had this recipe on rotation for over a year now, and everyone still freaks out when I make it. Instead of the aioli, I use the avocado pesto recipe from your Powerhouse Pesto Plate (no Vegenaise or yogurt required), and the combo is taste bud amazing. Also, for anyone wondering how to drizzle on a sauce: Take a tall glass. Place a ziploc sandwich baggie in and fold the top over the outside of the glass. Fill with sauce, then pull the baggie out and squeeze out all the air. Zip it up, and cut a tiny hole in one corner and voila, you have professional drizzles! Also, I like to serve these on a bed of spinach with some quick roasted asparagus. Squirt the other half of the lemon on and good to go.
Huge hit at my house. I used cilantro instead of parsley because, well….avocado! And I used baby potatoes from the garden…reds, yukons and blues. Magnificent! I made extra so there would be leftovers, and these little gems are great tucked inside black bean & scrambled tofu burritos.
Definitely making it to my Go To list!
Forgot to rate this recipe. 5-stars in my book!
I have made this SO many times. I really love it!
These are simply the best. I made them for Christmas dinner, and many dinners thereafter. The family who doesn’t eat avocados loves this recipe. Thank you! :)
My wife and I just made these for dinner…AMAZING! Thanks for the recipe!
These are absolutely amazing! We eat them frequently. Delicious <3