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)
I made these on Saturday and they are wonderful! Thanks for the recipe.
When I saw these I wanted to make them straight away! I made them tonight for my omni family and everyone loved them – they’ll be made again!
These look so good!! I am living in Spain for the year and trying to find new things to cook with the different foods available, and let me tell you they have potatoes here! I just bought a food processor, lived 2 months without it and it was tough since I am a gluten and corn free vegan…need it! I also was just suggested your cooking book on Amazon.es! Made me happy, thought it might make you happy too! I love your recipes, they inspire me when I am feeling frustrated. Thanks…these potatoes are so happening.
I Just find your Blog Angela. It’s amazing! I’m your fan now.
The recipe looks soooo yummy especially for the Avocado Garlic Alioli. Definitely I’ll try it!
Hey Angela,
Congrats on your little baby!!! I am so happy for you! I’ve been reading your blog since 2009, and I’m so glad to have been a little part of your journey as a faithful reader.
Did you see that your blog is mentioned in one of the first few pages of this month’s Glamour?? One of those famous models (Karlie Kloss, maybe?) mentions your blog as one of her favourites.
-Emily
I made these tonight and they were so delicious! My husband loved them! Kati
Made these last night…they were AWESOME and will be going into our regular dinner idea rotation!! YUM!
An amazing side dish. Family totally loved it. Thanks.
I made these last night for my family and they were amazing! Even my 12 year old son who is a picky eater ate everything, including the avocado aioli.
This recipe is a keeper!
Thank you for sharing all of your wonderful, inspiring recipes.
You are remarkable!
I just made these and they were amazing!! You are such an inspiration:) Love all your recipes <3
Love this recipe! Just made these potatoes and the avocado garlic aoli and it was so amazing, can’t wait to make them again! Love the flavors! :D
These were amazing! My boyfriend got all creative and added additional “toppings” to some of the potatoes before rosting, like capers, vegan cheese shreds… I think we will have fun trying these with different toppings depending on what we’re serving them with, although they were perfect on their own already! Thank you!
Oh and congratulations on your little baby girl!
I used Red Viking Potatoes. Beautiful and Amazing! This recipe is a new family favorite! I love your website. :o) Thanks for all of the great ideas! The gluten free gooey pumpkin chocolate cake is in the oven as I type….can’t wait!
Just thought I would add .. for so many people who think this recipe looks good but haven’t given it a try yet … I am passing on “Awesome” from my daughter and from a friend who both tried it. Great website, now one our favourites.
Well I hope you’re happy! Because of this recipe I will never be able to eat potatoes any other way! These morsels of crunchy, fluffy and utterly delectable flavor was superb. I can take or leave potatoes, but these bundles I’ll never be able to resist … never.
My aioli turned out thick, like the consistency of sour cream, so I wasn’t able to drizzle it over the potatoes, but who am I kidding? This stuff was to die for so I wasn’t unhappy that I had to dollop the stuff over the potatoes in mounds ;)
This dish will grace our table at Thanksgiving and many times prior and after. Thanks for an amazing, simple and DELICIOUS recipe … even though you’re on my bad books for posting this ;)
Hi I’ve just made it, super yummy. I didn’t add salt to the roasted potato and less for the sauce. I might use less vegan mayonnaise next time.
But overall smashing ( no pun intended ) recipe. I use a low GI potato Carisma and had it with steamed sweetcorn and a salad. Hit the spot.
It’s spring here in Australia and this recipe is a winner. I can do it on a BBQ and do it with vegetable kebabs I think.
This recipe was AMAZING! My 4 year old completely smashed it! I didn’t give her the aioli because she doesn’t like garlic but before the meal she said she didn’t want it and after I convinced her to eat it she ate the whole thing and asked me to make it again! Mum and hubby loved it too, served it up with rocket, cos, red capsicum and coriander from the garden with avocado oil dressing on the salad. Delicious!!
We took your advice and made this right now! It is incredible!!!! Oh these potatoes – how did I ever think of cooking potatoes any other way? Angela, your recipes are so fabulous, every one more unique and delicious than the amazing one before! :)
I am embarrassed to ask this but here goes: When you say ‘roast’, do you mean ‘bake’? My oven has bake & broil……and I have never roasted anything unless, it’s another word for baked. Excuse my ignorance & yes, you can all giggle.
Awesome recipe, as usual, Angela. I have a comment regarding your website, actually. I use my iPhone to follow recipes from your blog. When I click the little bars in the upper left corner so the page is easier to read, the ingredient list always goes away! I can see the ingredient list on the normal page view though, but since it’s on my phone, it’s always so hard to read. This used to happen on my 4s and it s stl happening on my iPhone 6. Weird, anyway, I love your recipes and will keep making them even though the phone makes it a challenge!