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
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
- Peel and pitt the avocado, and blend it in a food processor. Add the garlic, lemon juice, salt and pepper, and blend until creamy.
- Now add the oil and mix slowly, just to combine all ingredients.
- Category: Side, Appetizer
Frequently Asked Questions
Can I use a different type of potato for the crispy smashed potatoes?
Yes, while baby Yukon gold potatoes work well for this recipe, you can also use red potatoes or fingerling potatoes for a different flavor and texture.
What can I substitute for avocado in the avocado aioli?
If you’re looking for a substitute for avocado, you can use silken tofu to create a creamy texture, though it will change the flavor profile of the aioli.
How can I ensure my smashed potatoes are crispy?
To achieve maximum crispiness, make sure the potatoes are well-boiled until fork-tender, then smash them evenly and roast them at a high temperature until golden brown.
