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)
Made these tonight with pan seared sea scallops and roasted Brussels sprouts. I used smallish red potatoes and they turned out fabulous! Just a perfect side dish! Absolutely yummy!
Oh and p.s. The aioli turned out thick, as someone above mentioned above, so I spooned it into a sandwich bag, snipped the corner off and piped it out onto the potatoes and it worked out really well and easy clean up! :)
Whoa. I must make these. Soon. Thanks for the brilliant idea!
Making these tonight – yum! Suggest you adjust the recipe cook time – the potatoes from start to finish are more like 50-60 minutes (20 min boiling + 10 min cooling + 25 min in the oven). Thanks for a great recipe!
Glad you like the recipe! Thank you for noticing that, it has been adjusted.
I made these for dinner tonight, and they were amazing! My husband, my 4-year-old, and I all had seconds – we loved them! I did not have a ripe avocado so I substituted guacamole. I think that gave them a bit more zing than the original… so I tried to calm it down a bit with some olive oil. If you have been thinking about making these, and haven’t yet, DO IT!
We enjoyed this tonight – with a side of your veggie chili which we served on Friday Family Night! It was awesome! Who would eat potatoes any other way after this. Delicious – crispy, as promised and the avocado aoili was fabulous. My husband says, “Our stomachs thank you!”
I love how simple this recipe is yet the result is a gourmet side dish. I was surprised how delicious the aioli turned out. I made it with a regular mayo and I did find it a bit too thick ( husband didn’t) next time I might add a bit of olive oil.
Loved this! Made for dinner tonight, used sweet potatoes instead and still turned out great! the Bf couldn’t get enough of the sauce!
Wonderful tea adventure ….hope you add a second cookbook!!! And congrats on beautiful baby girl!!!
Made the potatoes last night, & they were a hit w/ the whole fam!
These were fabulous! We added some of our ghost pepper in the aioli to spice it up and couldnt stop eating these. Thanks for another great recipe
Yum!! My husband and I have made these twice now. We devour them within minutes after they come out of the oven!
I made this recipe last night and it was fabulous! Well done. I use your cookbook all the time and usually have it out on my island since I use it so much.
Hi made these yesterday and they were amazingly delicious! didn’t have Yukons but baby reds straight from farm and they worked very well. thanks for the recipe this will be on my christmas menu this year!
Hi Angela
I recently made this recipe and like you said, it was quickly devoured. Excellent recipe, especially the avocado aioli. My teenage boys who aren’t keen on avocado, loved the aioli I used half of the amount of vegan mayonnaise and increased the amount of the avocado. So delicious. Keep creating, I look forward to my weekly e-mails from you
Truly delicious! We love your recipes. Can’t wait to try your teas, as well as purchase your cookbook!
Holy moly! This is a must try!
Sooo good
I made these a couple of nights ago… my husband and I loved them! Crispy and filling for dinner. We cooked some spinach with earth balance butter and more garlic which was a nice compliment. Thanks for the easy dinner idea:)
Made these last night for a dinner with my mom and niece. My mother told me they were the most delicious food she had ever eaten and took my print out of the recipe :) They are so easy and really are amazing, thanks for this recipe everything was perfect!