Ingredients

  • 1 large avocado, halved and pitted
  • 2-2.5 tablespoons extra virgin olive oil (or oil)
  • 1/4 cup soy-free Veganaise (or vegan mayo)
  • Fine grain sea salt and freshly ground black pepper, to taste
  • 1/3-1/2 cup fresh parsley, minced
  • 1 large or 2 small garlic cloves
  • Garlic powder, for sprinkling on top
  • 1/2 tablespoon fresh lemon juice
  • 2 pounds Yukon Gold potatoes (or try red or new potatoes)

Ready In 50 Minutes

Servings: 7

Cooking Instructions

Step 1

  • Add potatoes into a large pot and cover with water (I do not peel the potatoes).
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Step 2

  • Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.Meanwhile, prepare the avocado aioli.
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  • Length: 25 minutes

Step 3

  • 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.
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Step 4

  • Add salt and pepper, to taste.When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
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  • Length: 10 minutes

Step 5

  • Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo in post).
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Step 6

  • Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary.
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  • Length: 60 minutes

Step 7

  • Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper.
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Step 8

  • Serve immediately with avocado aioli and watch them go lightening fast!!
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