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  • Writer's pictureCheryl Ferguson

Crispy Smashed Potatoes

Another winner from Angela Liddon's "Oh She Glows Every Day"! These roasted potatoes end up crispy on the outside, creamy on the inside and are complimented by a delicious Avocado Garlic Aioli. Easy and delicious!



2 lbs new potatoes

2-3 Tbsp olive oil

Sea salt and freshly ground pepper

Garlic Powder

1/2 cup parsley leaves

Avocado Garlic Aioli:

2 cloves of garlic

1 large pitted avocado

1 1/2 tsp freshly squeezed lemon juice

1/2 cup vegan mayo (homemade or store-bought)

Sea salt and fresh ground pepper


Wash the potatoes and place in a pot. Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes. After cooking, drain and let cool for 10 min.

Preheat the oven to 450 degrees. Put the boiled potatoes on a lightly greased baking sheet. Using a mug or measuring cup, slightly "smash" each potato with the bottom of the mug, to about 1/2 inch thickness. Drizzle with olive oil and season with salt, pepper and garlic powder.

Roast for 25-30 minutes.

Meanwhile, make the Avocado Garlic Aioli! Mince the garlic in a food processor and add the other ingredients (avocado, lemon juice, vegan mayo and salt/pepper).

Blitz together in a food processor or blender.

Aioli can be put in a piping bag and piped over the potatoes or added as a side sauce or a dollop on the top!

Arrange potatoes and aioli on a plate and enjoy!

Simplicity rating: ⭐⭐⭐⭐⭐ For a dish this delicious, the steps are pretty basic!

Vegan rating: ⭐⭐⭐⭐⭐ Delicious! Aioli adds some great flavour - the aioli would also be amazing piped over air fried potatoes!

Carnivore rating: ⭐⭐⭐⭐⭐ "Excellent."

Kid rating: ⭐⭐⭐ Potatoes were a hit all around....aioli was hit-or-miss.

Another keeper!

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