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)
My aioli wasn’t the smoothest but omg my new favorite way to make potatoes!
5 stars oh yeah
Yummy! Had these for dinner and used very ripe bananas with some olive oil instead of veganmayo (for those on a more natural route/don’t like them). It came out AMAZING.
Making these more often!
I had some dinner guests over tonight and make these… Even my 8 year old LOVED the avocado-aioli. Yum yum yum.
Huge hit, thank you!
I tried it and this is a great recipe!
Crispy potatoes with creamy avocado. This is the ultimate in deliciousness! Yum.
These were delicious and turned out just like your photos which always makes you feel so accomplished! The avocado aioli sauce is just out of this world.
Making these for Thanksgiving ! :) yumm
This recipe looks amazing. I plan on making it as an appetizer for a Thanksgiving potluck but not sure on how to maintain the potatoes’ crispiness during transit (45 mins or so). Any suggestions? I would use the oven at the house I’d be going to, but I’m afraid it might be occupied by a roasting turkey.
I dont think they will stay crisp in transit unfortunately. I think a good reheat for at least 10-15 mins in the oven might help though.
Oh I see. Can the aioli be stored without being affected by the avocado?
Thank you!
I made these last night and they were everything they promised to be. The texture combination of the crispy potato and the creamy aioli were sent from heaven, and the flavours were spot on, perfectly balanced. Everything was perfect. 5 stars Angela!!
If you haven’t tried it already, get onto it ASAP!
I just made these for my husband and I as an appetizer but they ended up becoming the main course because they were so delicious we ate all of them! These are awesome!
This is a beautiful recipe. The potatoes were crispy and a bit salty however I’d leave those potatoes in the dirt if I had to choose between them and the garlic aioli. Luckily, I am not forced to choose. Brava Angela!
Oh my heavens~!!!! These were delicious. I ate two. This is definitely a must make and I can see where I will be making them more and more in the future. This was my first time making aioli – so simple – thank you for this recipe!
Thank you for this fun-to-eat dish! I used small potatoes and they were perfect for a wholesome snack! My daughter Adrienne is vegan, so we have tried many amazing meatless dishes this year! We included these potatoes in our first vegan Thanksgiving dinner along with your lentil loaf & cranberry-pear sauce. Loved loved loved them all! Happy holidays to you and your family!
Wow made these last night, big hit! Thanks.
I made these last night (gave you credit on instagram). As I said there, they were SOOOOO good, that I got up half way through eating them to start a second batch (knowing they take about an hour). DELICIOUS!!
these are literally amazing… make them asap
OH MY GOSH! Is this woman a good cook or WHAT?! This is by far one of the best recipes I have tried in a while. Who knew vegan could taste this good?! My husband and I gobbled them down at warp speed and I will definitely make them again and again.
hey!!!! is the avocado garlic aioli hard to make? this is so good, so happy i found this page
Just made this. I used russet potatoes (that I scrubbed down) and regular mayo. It is beyond delicious! Thanks so much for this recipe. I have aioli left so I’ll be forced to make more potatoes right now. Lol