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 are the prettiest smashed potatoes ever! And anything with avocado is automatically amazing! Pinned :)
Although I know you do not eat eggs, I could see a fried egg being a nice addition as well. Can’t wait to make these!
Hi! This looks wonderful!!! Do you think the recipe would be as delicious with sweet potatoes?! Thanks!
That’s a great question – I haven’t tried it with sweet potatoes but what a great idea! Let me know if you try it out.
I was thinking the exact same thing! Would love to try it with sweet potatoes and can imagine the avocado garlic aioli would also be a nice topping!
I made this tonight (normal potatoes for the family and sweet potatoes for me) and I used the same method as above and oh my…this was delicious!!
This recipe looks SO delicious!!! I’ve never thought to put a sauce on my smashed potatoes! I’ll have to make this recipe soon!
Ange, these look unreal!! It’s like being able to have your mashed potatoes and roasted ones at the same freaking time and I LOVE IT!! That garlic aioli…. girl, you have my heart!
This looks soooo good! What a great invention….Just my taste! Want to try that as soon as possible!!!!!
Angela, these look fantastic! Love potatoes in just about any form or fashion, but these look especially great with the avocado garlic aioli. Can’t wait to try these! Pinned.
Oh. My. God. This looks so good! Yukon gold are my fave potatoes- I usually just bake them but this looks 10x better!!
I NEED THESE IN MY LIFE!! Looks delightful, upscale, and yummy.
I love smashed potatoes like this! Soft and crispy all at the same time. Gonna have to try out that aoli. Hope you had a great Thanksgiving. What else did you serve??
Angela these are absolutely amazing! I make taters very similar to this…but this whole avocado aioli just got me thinking…
These look smashing! Ha sorry I couldn’t resist the opportunity for an awful pun :) But in all honesty, they look fantastic and so easy! I’m making them tomorrow!
This looks amazing! Is there any way to make the aioli without the mayo though? I’ve never liked it, but I want the sauce when I make these!
You can totally leave it out if you’d prefer :) Avocado on its own is still tasty if you ask me. :)
Kiley, when I made this the other night I ended up using a plain vegan yogurt as opposed to mayo. I’m not a fan either, but I thought that the yogurt would add the same thinning out of the sauce and creamy-ness without the mayo flavor. It was AMAZING
So great, love the flavors. And those pics are awesome!
Brilliant idea! I will totally be trying this recipe! YUMMM
I love eating potatoes cooked this way! And this aioli sounds so good! Sounds like a great recipe!
These potatoes look ah-mazzzzzing! And that avocado aioli – yumm! I can’t wait to try this recipe! Comfort food at its best!! :)
I make something similar only I nuke the potatoes first. The rest is the same. I sometimes use different toppings, and have to try this one this weekend! Looks so good.
Smashed potatoes seem so much more fun to eat than any other kind of potatoes! And this aioli looks to die for :)
Oh my gosh, this recipe looks amazing. I could eat potatoes every day – love it.The garlic aioli is such a great idea, never thought of it. Can’t wait to try! :)