smashed potatoes with avocado garlic aioli

I’ve made smashed potatoes before: LOADED SMASHED POTATOES and absolutely loved them.  They come out nice and crispy on the outside but moist and flavorful on the inside.  But these, these set a brand new standard.  The avocado garlic aioli makes them.  In fact, this ‘sauce’ is a new staple in my kitchen.  It’s perfectly light and provides you with so much flavor.  I had leftover and slathered it on my grilled chicken at dinner.  Could.  Not.  Get.  Enough.

Its simple to make, packed with flavor and gluten free (if that’s what your into).

Smashed Potatoes Ingredients:

  • 8 small-medium Yukon gold potatoes
  • olive oil
  • salt, pepper & garlic powder
  • fresh chives, chopped

Avocado Garlic Aioli:

  • 2 cloves garlic
  • 2 medium avocados
  • juice of half a small lemon
  • 1/4 cup mayonnaise
  • salt & pepper


Place your potatoes into a pot and just cover them with water.  Cover the pot with lid and bring them to a boil.  Then let them cook for 20-25 minutes (or until fork tender.  Time will vary according to size of potatoes).

Preheat oven to 450 F.  Oil or spray your rimmed baking sheet.  No parchment paper here.. we want the potatoes crispy.

When potatoes are done boiling, strain them in a colander.  Allow them to cool down 5 minutes before transferring them to your baking sheet.

Place them on baking sheet and smash them with a potato masher or the bottom of a mug.  Press down so they are mostly flattened but do not break off into pieces.  Season potatoes with a nice drizzle of olive oil, salt, pepper and garlic powder to taste.  Place in oven and roast for 25-30 minutes (again, time varying with your potato’s sizes). You want them nice and crispy but not burnt so keep an eye on em.

While that happening, make your aioli.  Place the garlic cloves in your food processor and pulse until minced.  Add the rest of the aioli ingredients and pulse until smooth and creamy.

Remove potatoes from oven and sprinkle with fresh chives.  Drizzle with aioli and serve!

Yields 4-6 servings.


  1. Base recipe courtesy of
  2. I also added some small pearl onions while roasting.  Just coat them in oil and season them with salt & pepper.  They were delicious!

…delicious happens

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