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
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
  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.
Recipe by Krissy Leonard at