Smashed Roasted Potatoes with Avocado Dill Aioli

Smashed Roasted Potatoes with Avocado Dill Aioli

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 Roasted Potatoes with Avocado Dill Aioli

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!


Smashed Roasted Potatoes with Avocado Dill Aioli

Creamy avocado aioli is the perfect accompaniment for crispy smashed potatoes.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings


For the Smashed Roasted Potatoes:

  • 2 pounds new potatoes, rinsed
  • 3 tablespoons high-heat oil (like grapeseed)
  • Sea salt for sprinkling

For the Avocado Dill Aioli:

  • 2 medium avocados, pitted
  • Juice of 2 lemons
  • 1/4 cup fresh dill
  • 2 garlic cloves
  • 1/2 teaspoon salt


  1. Bring a large pot of salted water to a boil, then add the potatoes. Cook them until they’re soft enough to poke with a knife or a fork, about 15 minutes. Strain and set aside.
  2. Preheat the oven to 425°F and grease or line a baking sheet with parchment paper. Transfer the potatoes to the baking sheet. (You may need two baking sheets.) Using a fork or a potato masher, press each one down until it’s smashed open. Drizzle with oil, sprinkle with sea salt then bake in the oven for 25-30 minutes, until golden brown and crispy on top.
  3. Meanwhile make the avocado aioli by combining all of the ingredients in a food processor and blending until smooth. Add water or more lemon juice if a thinner texture is desired. Serve the potatoes warm with the avocado aioli and fresh dill.

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These were amazing!! So good! Soft and fluffy on the inside (like the best mashed potatoes without the calories in them) and super crispy on the outside–the absolute best combo!!!! I was skeptical about the aioli, only because I don’t usually like things like it, but it was divine and paired wonderfully with the potatoes!

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