Crispy Smashed Potatoes with Avocado Garlic Aioli
Whether it is Thanksgiving or any other day of the year, we have found the perfect side dish to any meal. The dish is vegan, gluten-free, grain-free, nut-free, refined sugar-free, and soy-free!
Yield: 7 medium potatoes Prep Time: 20 minutes Cook Time: 55 minutes
Ingredients: Potatoes:
- 2 lbs Yukon Gold potatoes
- 2-2.5 tbs oil
- fine grain sea salt and freshly ground black pepper
- garlic powder
- 1⁄3 – 1⁄2 cup fresh parsley, minced
Aioli:
- 1 large avocado, halved and pitted
- 1 large garlic clove
- 1⁄2 tbs fresh lemon juice
- 1⁄4 cup soy-free Veganaise (or your vegan mayo of choice)
- salt and pepper, to tasteDirections
- Add potatoes to large pot, cover with water. Place on stove top and turnheat to high. When water boils, reduce heat slightly, and simmer
uncovered for 20-25 minutes, until tender.
- Prepare avocado aioli. Add garlic to food process or and mince. Add theremaining aioli ingredients and process until smooth. Add salt and pepper,
to taste.
- When potatoes are fork tender, strain and cool for 10minutes. Preheatoven to 450F.
- Place potatoes on a lightly greased baking sheet. Smash each potatountil mostly flattened.
- Drizzle each potato with about 1 tsp of oil and sprinkle on a generousamount of salt and pepper. Next, sprinkle on garlic powder.
- Roast potatoes for 25-30 minutes until crispy, golden, and browned on thebottom.
- Remove from oven. Sprinkle with freshly chopped parsley, sea salt, andpepper. Serve with avocado aioli.
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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…
Read more here.
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