Crispy Smashed Potatoes with Avocado Garlic Aioli

Smashed, crispy golden potatoes with a delicious dipping sauce served on the side that will become your new way to enjoy fries/potatoes.

Total Time: 1 Hour, 15 Minutes (Prep - 20 Minutes / Cook - 55 Minutes)

Servings: 6-8

Ingredients

• 2 - 2 1/2 lbs Yukon Gold potatoes

• 2 to 3 tablespoons extra-virgin olive oil

• Fine sea salt and freshly ground black pepper

• Garlic powder

• 1/3 to 1/2 cup fresh parsley

For the Avocado Garlic Aioli

• 1 large avocado, halved and pitted

• 1 large or 2 small garlic cloves

• 1/2 tablespoon fresh lemon juice

• 1/4 cup soy free vegan mayo

• Sea salt and freshly ground black pepper

Instructions

1. Add potatoes into a large pot and cover with water. Turn the heat to high.

2. When the water starts to boil, reduce heat slightly and simmer the potatoes uncovered for 20-25 minutes, or until fork tender.

3. When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450 degrees.

4. When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.

5. Place the potatoes on a large, lightly greased baking sheet. With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened.

6. Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper, and garlic powder.

7. Roast the potatoes in the oven for 25-35 minutes until crispy, golden and browned on the bottom.

8. To prepare the aioli, add garlic to a food processor and process until minced. Add the rest of the aioli ingredients and process until smooth.

9. Remove potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt and pepper. Serve hot.