Three cheers for avocado! If there is one thing I know I will love about eating more veggie focused these next few weeks, it is going to be the increase of avocado in my life. So tasty and so full of healthy fats.
I made these tasty taters the other day and they were DEEEELICIOUS! I highly recommend them. The taters themselves are pretty easy. You can boil them as Angela does or you can do what I like doing, which is microwaving them until they can be easily pierced with a fork. Oh and for the record, I used the baby potatoes you can find in stores, not full sized ones because yikes that would be a lot of taters.
I did not make the recipe vegan as I did not have vegannaise. If I wasn’t so pressed for time, I probably would have tried to make my own mayo, but alas, I went to my small jar and took a little scoop. I also used an avocado that was a tiny bit underripe (it needed about another half a day of ripening) and it still worked out lovely.
I made a few more adaptations to the recipe, too. I used real garlic rather than the granules…as I didn’t have any granules in the house or anywhere to buy them as it was New Year’s Day. I just minced up the garlic really finely and then mixed it with the olive oil and drizzled onto each potato as directed.
I also added a smidgen of parmesan cheese, which is another fun thing to do if you aren’t going vegan with the recipe. When roasting the taters for the last few minutes, add a sprinkling of parmesan cheese. I didn’t have much parm in the house, so I used the little bit I had left on some of the taters and it was quite delicious.
This is definitely a recipe I would make again. I really loved the aioli (though when isn’t aioli good, amirite?).
Recipe Rating: 5 knives out of 5
Om, nom, nom,
Oh She Glows Blog: Crispy Smashed Potatoes with Avocado Garlic Aioli
For the potatoes:
- 2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)
- 2 to 3 tablespoons extra-virgin olive oil
- Fine sea salt and freshly ground black pepper, for seasoning
- Garlic powder or granules, for sprinkling on top (or finely mince 3-4 cloves of garlic)
- 1/3 to 1/2 cup fresh parsley, minced
- *for vegetarian or non vegan taters – scant 1/4 cup finely grated parmesan, enough for a light sprinkle on each potato
- 1 large avocado, halved and pitted
- 1 large or 2 small garlic cloves
- 1/2 tablespoon fresh lemon juice, or more to taste
- 1/4 cup soy-free Veganaise (or mayo of choice)
- Fine sea salt and freshly ground black pepper, to taste
- Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
- When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F.
- When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.
- Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet with produce crispier potatoes.) With the base of a mug or metal measuring cup, “smash” (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine!
- Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
- Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. I love to roast these until the skins become a deep golden brown and crispy—they are so delicious to eat!
- Meanwhile, prepare the Avocado Garlic 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.
- If you opt to use parmesan cheese, take the potatoes out of the oven about 3 minutes before their cook time is complete. Sprinkle each potato with the grated parmesan cheese and put it back in the oven for those last three minutes, so it has some time to melt.
- Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli (piped or dolloped on) and watch them go lightning fast!!
- If you have any leftover potatoes, they can be reheated in an oven on a greased baking sheet at 400°F for 6 to 12 minutes, until warmed throughout. The Avocado Garlic Aioli doesn’t heat well (it tends to brown), so I don’t recommend heating it, but serving fresh whenever possible.
- If you have leftover aioli, you can use it on sandwiches like you would mayonnaise (YUM!) or as the base for a creamy salad dressing (made some for lunch this morning) – just add some white wine vinegar, grainy mustard and salt and pepper to taste. You may also wish to add a bit of water to make it a bit more pourable. Take note, however, as this is made from avocado, it will start to turn a bit brown over time due to oxidation.