Baked potatoes drizzled with olive oil and dunked into a creamy garlic and avocado sauce.
By Anja & Sandra Dear
These potatoes are the best, not to mention very easy to make. Make them as a side or a delicious appetizer or snack.
The recipe is adapted from Oh She Glows, and she really knows what she is doing.
Want more potatoes? Try these rosemary baked potatoes.
PrintCrispy Smashed Potatoes with Avocado Aioli
- Yield: 4 servings 1x
Description
Baked potatoes drizzled with olive oil and dunked into a creamy garlic and avocado sauce.
Ingredients
Scale
For crispy potatoes
- 8 medium young potatoes (2 per person)
- coarse salt
- freshly ground pepper
- garlic powder
- olive oil
- fresh parsley
For avocado aioli
- 1 ripe avocado
- 2 cloves of garlic
- juice of 1/2 lemon
- 2 tablespoons olive oil
- salt
- pepper
Instructions
For the potatoes
- Preheat the oven to 200°C. Wash the potatoes and boil them for 20 – 30 minutes (depends how big they are).
- Drain them and place them on baking sheet. Crush the potatoes with a spatula or a glass. Now sprinkle them with salt, pepper and garlic, and pour over some olive oil. I used about teaspoon for each potato.
- Bake for 20 – 30 minutes, until crispy and golden brown. Serve sprinkled with some fresh parsley.
For the avocado aioli
- Category: Side, Appetizer
