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)
Saw this and instantly made it for dinner. Fantastic!!!!! As I’m not a mayo person (with or without eggs doesn’t matter) I used some guacamole with extra lemon juice instead. Wonderful. Thank you.
Dead easy too!
Hoping to make these for dinner this weekend! They look delicious. What did you eat them with? Any suggestions to complete the meal?
This is such a clever idea! I love the idea of adding the sauce too. They look incredible…*trying to resist urge to get out of bed and see if I have the ingredients to make this tomorrow*.
www.countrymouse.me
I made these tonight and they were great! Thank you for another great recipe!
Thank you for being so fabulous! You never fail to disappoint!
I have the potatoes in the oven now and the aioli is ready! The aioli is delicious, I can think of many uses for it! Thanks for another great recipe.
So delicious!!!
These are completely gorgeous! I love smashed potatoes and paired with an aioli? That’s so smart!
I just finished eating this for dinner, it was great!
I halved the aioli and still have some left over, do you think it will keep overnight? or will the avocado in it make it go bad?
This looks amazing! Any pairing ideas?
Yum!! I think we’ll be trying these this week!
I am DYING looking at this recipe. Can’t wait to give it a try!
Thanks for another wonderful recipe!
Made these and they were delicious, but I do recommend making sure that all your potatoes are VERY fork tender before draining them. We had the craziest time trying to “smash” our potatoes. :)
I had the same problem trying to “smash” the potatoes– must not have let them boil long enough, even though they were fork tender.
I’ve been making potatoes similar to this for a while (called Crash Hot Potatoes), but without the aioli. I’ll have to try that next time!
Oh my goodness, my mom is going to go CRAZY for these! Potatoes and avocados are her all time top 2 foods. Thanks for sharing, Angela, I might even make these as a side for (American) Thanksgiving!
http://www.youtube.com/sparklesandsuch26
That avocado aioli is a great idea! I’m always looking for vegan sauces to dip my baked sweet potato fries in. Thanks!
Made these last night with honey mustard chicken breast! They were absolutely delicious! As soon as they were gone I wished I had made more. Thanks for the recipe, love finding new ways to eat potatoes!
I just wanted to say thank you! I’ve been a longtime reader and LOVE your recipes even though I don’t eat vegan. I’m a new mom too ( my guy is 3 months old) and has been diagnosed with food allergies and intolerances. I’ve cut out the top 8 allergens and corn to continue breastfeeding him and your blog has been a lifesaver to help me prepare exciting meals that stick to my new diet. Thank you sooooo much you’ve been a lifesaver! I made this dish last night :)
This recipe is so easy and so delicious. We tried it last night and my husband and I love it. I replaced soy-free Veganaise with almond milk and a little bit of a coconut butter and the taste was amazing. I saved 2-3 Tbsp aioli for my red cabbage and carrots salad that I have for lunch today. The combination is really good.
Thank you Angela, for the great idea :)