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    Oh My Veggies » Vegan Recipes » Vegan Side Dishes

    Smashed Roasted Potatoes with Avocado Dill Aioli

    Published: Apr 18, 2016 · by Sarah · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Boiled new potatoes are smashed, drizzled with a little bit of oil, topped with seasonings, and baked in the oven until the tops get golden brown and crispy. They're addicting in the best way possible!

    Smashed Roasted Potatoes with Avocado Dill Aioli

    A creamy vegan dill, fresh lemon and garlic aioli is the perfect accompaniment to these crispy smashed potatoes that pack a bite-sized taste punch!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Avocado Dill Aioli, roast ptatoes recipe, Smashed Roasted Potatoes, Smashed Roasted Potatoes with Avocado Dill Aioli
    Servings: 4 servings
    Calories: 432kcal
    Author: Oh My Veggies

    Ingredients

    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
    • ¼ cup fresh dill
    • 2 garlic cloves
    • ½ teaspoon salt
    US Customary - Metric

    Instructions

    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 432kcalCarbohydrates: 49gProtein: 7gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 313mgPotassium: 1470mgFiber: 12gSugar: 2gVitamin A: 378IUVitamin C: 58mgCalcium: 48mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegan Recipes, Vegetarian Recipes, Vegetarian Side Dishes avocado, dill, potatoes, sides

    sarah cook, author of making thyme for health

    About Sarah

    Sarah Cook is a vegetarian food blogger living in Athens, Georgia. Her blog Making Thyme for Health features simple, seasonal, and healthy recipes made from whole food ingredients. Outside of cooking, she enjoys maintaining an active lifestyle, traveling and drinking wine.

    Reader Interactions

    Comments

    1. Kellnl says

      May 18, 2016 at 11:14 pm

      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!

      Reply
      • Sarah Cook says

        May 24, 2016 at 6:37 pm

        Yay! I'm so happy you enjoyed them. Thank you for the feedback! 🙂

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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