Crispy smashed potatoes
Ingredients
- 2 to 2 ½ pounds Yukon Gold potatoes
- 2 to 3 Tbsp olive oil
- Garlic powder or granules
- ⅓ to ½ cup fresh parsley, minced
- ½ cup vegan mayo
- 1 small avocado
- ½ – 1 lemon, juiced
- 1 tbsp parsley, minced
- ¼ tsp salt
- ½ tsp garlic powder
- Peppercorn, to taste
Steps
- Add potatoes to a pot and cover with water. Boil then reduce heat slightly and simmer for 20 to 25 minutes.
- When there is about 10 minutes left, preheat the oven to 230C.
- Drain potatoes and cool for 5 minutes or so.
- Place the potatoes on a lightly greased baking sheet. With the base of a mug or metal measuring cup, press down on each potato until each one is mostly flattened.
- Drizzle each potato with 1 teaspoon of oil and sprinkle salt and pepper. Finally, sprinkle on some garlic powder.
- Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom.
- Blend garlic. Add the rest of the aioli ingredients and process until smooth.
- Remove potatoes from the oven and sprinkle with chopped fresh parsley, salt, and pepper.