Name: Smashed Roasted Potatoes with Avocado Dill Aioli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 pounds new potatoes (rinsed); 3 tablespoons high-heat oil (like grapeseed); Sea salt for sprinkling; 2 medium avocados (pitted); Juice of 2 lemons; 1/4 cup fresh dill; 2 garlic cloves; 1/2 teaspoon salt

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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!

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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: 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!

Comments

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!

- Sarah Cook says
  
  May 24, 2016 at 6:37 pm
  
  Yay! I'm so happy you enjoyed them. Thank you for the feedback! 🙂