Even though potatoes are available year round, spring is when they are truly at their best. This is the time of year that they are freshly harvested and taken to market without undergoing the typical curing process that helps extend their shelf life. Often referred to as “new potatoes”, they have thin crisp skins and moist centers, giving them a wonderfully creamy texture.
My favorite way to prepare new potatoes is smashed and roasted, as you see here. I tried this method for the first time a few years ago and have been obsessed ever since. Boiling them for about 15 minutes makes them just soft enough to mash while allowing them to keep their overall shape. After that they’re drizzled with a little bit of oil, topped with seasonings, and baked in the oven until the tops get golden brown and crispy.
Smashed and roasted potatoes are incredibly delicious on their own but when I really want to take them over the top, I’ll serve them with this avocado dill aioli. Packed with flavors of fresh garlic, lemon and dill, it is a perfect pair for the crispy roasted potatoes. They’re addicting in the best way possible!
For the Smashed Roasted Potatoes:
For the Avocado Dill Aioli:
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