Crispy Smashed Potatoes with Avocado Aioli Two Ways
Author: Krissy Ruddy
Recipe type: Side or Appetizer
Serves: 7 medium potatoes
- 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
- 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.
Recipe by Krissy Leonard at https://krissyleonard.com/crispy-smashed-potatoes-with-avocado-aioli-two-ways/
3.5.3208