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)
these are an especially good idea for a california thanksgiving. and for my potato-loving british husband. thanks always for the inspiration!
http://canadianinlosangeles.com/
Yum yum yum!!
Cannot wait to get out of class to make this! YUM!!!
Yum! I made these last night to go with a dinner salad and was very happy with the result! So easy but something I never would have thought of on my own. I haven’t found any vegan mayo I like so I just put in a bit of olive oil with the avo along with the rest of the ingredients and the aioli turned out great! Thanks so much for the recipe!
Thanks for sharing. I must try
I have never been able to make a great side of potatoes to add to dinner and this recipe just killed it! Super easy and they are absolutely delicious! They don’t last nearly long enough! Thank you!!!!
I made this and it was absolutely delicious…the combo of the crispy portions of the potato and the smooth avocado creation was excellent. I will definitely make it again. I didn’t have parsley so served it with cilantro which worked very well.
Oh my goodness, this looks like potato heaven!
I cooked these tonight and even my sauce hating teen LOVED them! I’m already craving more! The whole fam devoured them!
What do you do with the leftover sauce? I have a lot leftover and I don’t want to through it out so what do you do with the leftovers? Besides cooking more potatoes?!
This recipe was not only super simple to make, it was also delicious!
This aioli is sooo yummy and SO easy to make!! I will definitely be using this on everything!
Yes, i did them asap and it was delicious. Told my kids they were “special fries”, they loved it too!
seriously, i love you and your recipes .. :) xo
What temperature do you use to roast the potatoes?
Made these tonight and we were in heaven. Wonderful! Next potluck I go to I will bring these at room temperature instead of potato salad. Thank you for this! I usually only make your desserts but im going to try out some savory stuff now too!
So excited! I am making these for a neighborhood wine tasting party. The theme is German wines so I thought this would go perfectly. I will let you know how it went.
I made these last night and they’re delicious! I’ll be making them more and more now that I know how easy they are to make!
Yep! Made ’em. They’re really great.
I just made the avocado garlic aioli and drizzled it over a veggie pizza (without cheese). It was delicious. Can’t wait to try it on the potatoes.
Do you think it would work to use baby potatoes and make this into an appetizer?
I cant see why not :)