Name: Crispy Smashed Potatoes with Avocado Aioli
Ingredients: 8 medium young potatoes (2 per person); coarse salt; freshly ground pepper; garlic powder; olive oil; fresh parsley; 1 ripe avocado; 2 cloves of garlic; juice of 1/2 lemon; 2 tablespoons olive oil; salt; pepper

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

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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