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
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.