Crispy Smashed Potatoes with Avocado Garlic Aioli

Wednesday, March 11, 2015


Did you guys know there's a potato debate? That they're botanically classified as a vegetable but not according to Britain's Department of Health (they're classified as a starchy food instead). That, according to the DoH, potatoes don't count towards the five portions of fruits and vegetables we're supposed to have a day? If we're on the botanically classified dudes' sides (which we are) I've been meeting every dietary requirement thanks to these suckers (and the sauce, oh the blog posts I could write on just the sauce...). They're absolutely delicious and so addictive. If you're on the Department of Health's side, I'm a starch monster.


For potatoes: 
2 pounds Yukon Gold potatoes
2 tablespoons extra virgin olive oil
Salt and pepper
Garlic powder
1/2 cup fresh parsley, minced 

For sauce: 
1 large avocado, halved and pitted
2 small garlic cloves
1/2 teaspoon fresh lemon juice
1/4 cup mayonnaise (the original recipe calls for vegan mayo, I used regular)
Salt and pepper 

Add potatoes into a large pot and cover with water (do not peel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and summer uncovered for 20-25 minutes, until tender. 

Meanwhile, prepare the avocado 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. Add salt and pepper to taste. 

When potatoes are fork tender, drain in a colander and let cool for 10 minutes or so. Preheat oven degrees to 450 degrees F. 

Place potatoes on a large, slightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened. Some potatoes might break apart a little, but this is totally fine. 

Drizzle each potato with about 1 teaspoon olive oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder. 

Roast potatoes in the oven for 25-30 minutes until crispy, golden and browned on the bottom. 

Remove from oven and sprinkle with chopped parsley, more sea salt and pepper. Serve immediately with avocado aioli.

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