Crispy Smashed Potatoes with Avocado Garlic Aioli

I served this as a side dish to the Vegetarian Salisbury Steak I posted yesterday. This vegetarian version of "steak and potatoes" is a fun twist on a meat filled classic. These potatoes are wonderfully crispy and the avocado garlic aioli is divine.

Recipe from Oh She Glows.

Ingredients:For the potatoes:

-2 pounds Yukon Gold potatoes (or try red or new potatoes)
-2-2.5 tablespoons extra virgin olive oil (or oil of choice)
-Fine grain sea salt and freshly ground black pepper (be generous)
-Garlic powder, for sprinkling on top
-1/3-1/2 cup fresh parsley, minced

Avocado Garli Aioli
-1 large avocado, halved and pitted
-1 large or 2 small garlic cloves
-1/2 tablespoon fresh lemon juice
-1/4 cup Miracle Whip (or vegan mayo of your choice)
-Fine grain sea salt and freshly ground black pepper, to taste

Add potatoes into a large pot and cover with water. Bring the water to a boil and then reduce the heat to simmer the potatoes uncovered for 25 minutes or until fork tender. When the potatoes are fork tender, drain and allow to cool for about 10 minutes. During this time, preheat the oven to 450.

Place the potatoes on a lightly greased baking sheet and use the bottom of a mug to flatten them. Drizzle with about 1 teaspoon oil per potato, and be generous with your seasoning -- salt, pepper and garlic powder. Roast for 25-30 minutes or until crispy and golden.
While the potatoes are roasting, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.

Top each potato with avocado garlic aioli and a little bit of parsley before serving.


These were ridiculously good, Dave and I ate all of them in a short amount of time. If you're serving more than two people, you might want to double the recipe. Dave wasn't a huge fan of the aioli, but I thought it added nice flavor. These potatoes are crisp on the outside and a little bit addicting. If you want to leave out the aioli, make a balsamic ketchup for serving instead to help elevate the flavors.  


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