When I decide to make smashed potatoes for the first time, the result is seriously epic. Not to mention, this garlic infused avocado aioli is simply out of this world. I made a big batch on purpose, so I had plenty leftover to eat with my eggs the rest of the mornings that week! What’s so great about the avocado aioli is that it will stay pretty green for a few days since there is fresh squeezed lemon juice in the recipe. The fresh herbs, raw garlic and creamy avocado used in this recipe are serious flavor game changers.
I’ve recently been eating a lot of red potatoes and yukon golds. I love how quick and easy they are to prepare, and to be honest, I’ve been overdoing it on the sweet potatoes lately. I’ve grown quite sick of them. The only exception to this is eating sweet potato fries at a few restaurants that I love– that, I will never get sick of I’m sure. What’s so wonderful about this recipe is that you can eat it with whatever kind of sauce/dip or aioli you’d like. If you’re not into avocados, they’ll taste just as good with some spicy brown mustard, homemade ketchup or another flavor of aioli. I bet a curry aioli would be fan-flippin’-tastic with smashed potatoes… yum! These smashed potatoes can be served with breakfast or as a side dish with your lunch or dinner. In fact, I’ve been known to snack on them by themselves in the middle of the night- whoops! But that’s not an issue in my opinion, since these are totally healthy and delicious.
Ah, I also want to share a recommendation. If you have leftovers, be sure to reheat these smashed potatoes in a frying pan or toast them in a conventional oven so they retain their crisp factor. Nobody likes soggy potatoes, am I right?
SMASHED POTATOES WITH AVOCADO AIOLI
- In a large pot, add the potatoes and cover with cold water. Place on the stove top on high heat. When the water begins to boil, reduce the heat to medium and cook for 20-25 until fork tender.
- While the potatoes are cooking on the stove, preheat the oven to 450°F.
- When potatoes are fork tender, drain in a colander and let cool at room temperature for about 10 minutes.
- Place the potatoes on a large lightly greased baking sheet. With the base of a cup or measuring cup, press down (aka SMASH) each potato until it's mostly flattened. Some potatoes might break apart a little, but don't worry about that.
- Drizzle each smashed potato with about 1 teaspoon of avocado oil and sprinkle with sea salt and black pepper. Gently sprinkle on the garlic powder as well!
- Roast potatoes in the oven for 24-32 minutes until they look golden brown and crispy throughout. They will be brown on the bottom! crispy, golden, and browned on the bottom. Be sure to keep a close eye on them as cook times will vary.
- Remove from the oven and sprinkle with chopped fresh dill, more salt and pepper, to taste. Serve immediately with avocado aioli (piped or dolloped on). If you have any leftovers, they can be reheated in a toaster oven or in a frying pan!