Crispy Smashed Potatoes with Avocado Aioli two ways

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Hi friends!

Here’s a video recipe for you since I got so much great feedback about the almond noodles recipe I posted last week!

Get ready for crispy, comfy, swoon-worthy SMASHED potatoes!

PLUS, I’m going to show you how to make two different to-die-for vegan aioli sauces that use heart-healthy avocado in place of a bunch of of oil and egg yolks.

These SMASHED potatoes are out-of-this-world good and the recipe is pretty much fool proof. Big thanks to Angela Liddon at Oh She Glows for the inspiration!

Why You’ll LOVE this recipe!

I’m gonna keep this short and sweet because the video below explains it all but here’s the gist:

  • They’re gluten free = no worries about feeling heavy or bloated after indulging
  • My husband Ryan DEVOURS them. I left them on the stove when I went into my office last night and came back to find them all gone but one = husband approved!
  • They’re the perfect app to bring to a party or to make when you’re hosting because people will LOVE them = a perfect recipe to please them all!

How-to:

Ingredients:

7 medium or 14 small Yukon Gold or fingerling potatoes
2 to 3 tablespoons extra virgin olive oil
salt and fresh ground pepper
1/2 cup fresh cilantro, minced

For Avocado Aioli
1 large ripe avocado, halved and pitted
1 large (or 2 small) garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 cup “Just Mayo” vegan mayo (or other kind that you prefer)
salt and fresh ground pepper
1 tsp light agave syrup (optional, but I like this to balance out the flavors)

garlicaoli

Optional additions:
To make a spicy version of the aioli, add…
1 chipotle pepper in adobo sauce
1-2 teaspoons adobo sauce to taste

*You could make two batches of garlic avocado aioli and add the adobo and pepper to one of them and top potatoes with both (this is what I did but I had a good amount of aioli left over. If you make two batches of aioli I suggest doubling your potatoes – I wish I had!)

OR

You could scoop out half the garlic avocado aioli once processed and then add in a 1/2 or a small pepper and 1 teaspoon adobo so you have a bit of both. It’s up to you!

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Directions:

Rinse potatoes and add to a pot with enough water to cover by an inch or so. Boil potatoes for 20 minutes or until tender. drain and cool. Meanwhile preheat oven to 450 and prepare the aioli. Place all aioli ingredients in a food processor and process until creamy. Drizzle olive oil on a baking sheet (use 2 sheets if needed), arrange potatoes, and then “smash” with measuring cup or mug. Drizzle with more oil and bake until crispy (about 20-30 minutes) flipping halfway through. Garnish with aioli, cilantro, some salt if you like, and serve.

I want to hear from you!

Are you going to take these for a spin? If so, check back and let us know how it went!

Have questions? Comments? Requests for a recipe that would make your life SO much easier? Let me know. I get back to all comments personally and will make sure you get what you need. xo

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Crispy Smashed Potatoes with Avocado Aioli Two Ways
 
Prep time
Cook time
Total time
 
A crowd-pleasing recipe! Original recipe inspiration from Angela Liddon at www.ohsheglows.com.
Author:
Recipe type: Side or Appetizer
Serves: 7 medium potatoes
Ingredients
  • 7 medium or 14 small Yukon Gold potatoes (or fingerling)
  • 2 to 3 tablespoons extra virgin olive oil
  • 
salt and fresh ground pepper
  • ½ cup fresh cilantro, chopped
  • For Avocado Aioli
:
  • 1 large ripe avocado, halved and pitted
  • 1 large (or 2 small) garlic cloves, minced
  • 
1 tablespoon fresh lemon juice
  • 
1/4 cup “Just Mayo” vegan mayo (or other kind that you prefer)
  • salt and fresh ground pepper
  • 1 tsp light agave syrup (optional, but I like this to balance out the flavors)
  • Optional additions:
  • To make a spicy version of the aioli, add…
  • 1 chipotle pepper in adobo sauce
  • 1-2 teaspoons adobo sauce to taste
Instructions
  1. Rinse potatoes and add to a pot with enough water to cover by an inch or so.
  2. Boil potatoes for 20 minutes or until tender.
  3. Drain and cool.
  4. Meanwhile preheat oven to 450 and prepare the aioli.
  5. Place all aioli ingredients in a food processor and process until creamy.
  6. Drizzle olive oil on a baking sheet (use 2 sheets if needed), arrange potatoes, and then “smash” with measuring cup or mug.
  7. Drizzle with more oil and bake until crispy (about 20-30 minutes) flipping halfway through.
  8. Garnish with aioli, cilantro, some salt if you like, and serve.

 

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