Smashed potatoes with avocado garlic aioli

This creamy avocado garlic aioli sauce tastes amazing smothered over some smashed potatoes! This makes a great side dish or a complete meal if you top with some canned beans or veggie chili! This recipe was taken from Oh She Glows Every Day by Angela Liddon.




Ingredients:

for potatoes:
2 lbs. potatoes (any variety)
2-3 tablespoons olive or avocado oil
fine sea salt and fresh ground pepper
garlic powder
1/3-1/2 fresh minced parsley leaves

for avocado garlic aioli sauce:
1-2 garlic cloves minced
1 large ripe avocado, halved and pitted
1 1/2 teaspoons fresh lemon juice
1/4 vegan mayo
fine sea salt and fresh ground pepper

Directions:

Put potatoes in a large pot of water, just enough water to cover. Boil over medium heat and then simmer until fork-tender (20-25 minutes). Drain and cool.

Preheat oven to 450 degrees F. Place cooled potatoes on lightly greased baking sheet. "Smash" potatoes with the bottom of a mug or glass until somewhat flattened. Potatoes should be about 1/2 inch thick. Drizzle each potato with some oil and sprinkle with salt, pepper and garlic powder. Roast for 25-30 minutes until crispy and golden. Remove from oven and sprinkle with parsley. Season with more salt and pepper.

*An alternative to the first two steps if you are short on time is to chop them into small pieces, steam them until soft and then smash them. They don't have the same crispy texture but they'll be soft and mashed.

While potatoes are cooking with either method you choose, make the sauce by blending all the avocado garlic aioli sauce ingredients in a food processor until smooth. Adjust salt and pepper to taste.

Serve cooked potatoes with the avocado garlic aioli immediately. I drizzled mine on top and then mashed it all together. So delicious!