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)
I just made these and they are amazing! Mine didn’t come out as pretty as yours, but they are really tasty and definitely my next potluck dish.
Angela, I made these last night and they were a huge hit with my entire family (which includes 2 teens and a preteen). So simple and so delicious! I have followed your blog for a while and, once hooked, I pre-ordered your book, which is excellent. Some things that have quickly become favorites in our house are your 10-spice vegetable soup with cashew cream and your chocolate chip cookie dough bars, which I modified slightly by adding some oats (from another comment I read). My kids insist that I keep a constant stock of the bars in the freezer! I also love your great ideas for bowls of all sorts. I really appreciate what you do and wish you the best! You have one lucky baby!!
This would probably look (and taste) amazing with purple potatoes.
these are freaking amazing. the only way i will ever eat potatoes…ever again! i didn’t have any vegenaise but i subbed a little cashew cream and it worked great. thank you!
Great sub! SO glad you enjoyed it. We can’t stop making it! hah.
I tried it today and loved it. Easy and delicious. My roommate liked it too.
Eeeeerm…..WOW!!!!
Thinking about making these for a potluck. Any ideas on how cutting the boiled potato in half before crushing would work to make more servings?
I cant see why you couldnt do that! Let me know if you try it out :)
Incredible photos! That looks perfect for a cold evening. I definitely up my potato consumption this time of year– helps keep those serotonin levels up in a healthy way! The avocado drizzle is beautiful, but I think I would dump it on guacamole style :)
These look amazing! The avocado aioli is such a great idea. I think it would go great on a lot of foods. These would definitely be a crowd pleaser and no one would guess that they are healthy! Can’t wait to try.
Just made these. DELICIOUS. I will definitely be making these again!
Delicious!!!
I made these tonight as a side for tofu scramble, and OH MY were they delicious! My hubby and I both loved them!! I can see how you polished off the first batch, miraculously we managed to save some to take for lunch tomorrow! We already can’t wait to make them again!
I eat more potatoes than I would like to admit and am always looking for more delicious excuses to cook them! I love these smashed potatoes and that avocado aioli looks so delicious :) Avocados and potatoes are a great match!
Oh my gosh, these look amazing! Crispy potatoes are the best and I love aioli! Can’t wait to make them!!
I made this Angela…. DELICIOUS!!! Awesome Friday night dinner. Hubby enjoyed it too.
grilled it at the end and used garlic and herb salt on the potato.
and put some basil into the avocado dressing
thanks from some content little Kiwis in NZ
These were delicious. And easy!
Mmm yum! <3
I notice that lots of folks leave messages about how amazing the recipes sound or look. Let me tell you, I made these last night for my family of transitioning meat eating men with stuffed mushrooms and kale ceasar salad, and was told it was my best vegetarian meal yet! Better than french fries, mashed potatoes, and baked potatoes. We have three boys (4 yrs, 8 yrs, 12 yrs), who are self proclaimed chefs, who said they could have these with breakfast or lunch or dinner. Thanks so much. You are making this lifestyle change exciting and enjoyable for our whole family.
Hi Joy,
Your comment was a pleasure to read and I’m so happy that you and your family love this recipe. Good call on serving this with stuffed mushrooms and kale salad, I’ll have to try that.
Made these last night and they were delicious. Next time, I would smash the potatoes more than we did so that more of the potato got crispy as it baked. Very good!
I made these yesterday!!! So So good! The changes I made: Used a mix of small red, yellow and purple potatoes. And in the avocado sauce, used Greek yogurt instead of mayo since I didnt have it on hand. It turned out absolutely delish! I also added a bunch of cilantro to the sauce while blending it.
It reminded me of the potato-asparagus salad from your book. One of my favorites.