Pretending to be snowed in is as good excuse as any to try something new, yes? I used to make a big shopping list for a new recipe but call it laziness, now I’m working in reverse and trying to make something with whatever’s in my kitchen (also a good excuse not to have to go outside when you realize you’re two steps away from being a creature in hibernation).
I had a whole sack of red potatoes I wanted to try making a new side dish with and thought about smashed potatoes since my cousin mentioned she was craving some the other day. This is a great one to try because A) it’s pretty, but more importantly B) the avocado garlic aioli has so much flavor. Making this isn’t hard at all but takes a little bit of patience because the potatoes take a while to soften. I made it to compliment some 9th Degree sausages I got from Honest Chops which I already had in my freezer too (that’s one of their prepped meats, which makes it so easy to just throw on the grill since it’s already seasoned). PS, you can make these potatoes vegan if your substitute the mayo with a vegan variety.
Ingredients:
FOR THE POTATOES:
18 small red potatoes (this was about how many came in a sack)
Extra virgin olive oil
Fine grain sea salt and freshly ground black pepper
Ground red cayenne pepper
Garlic powder or garlic sea salt, for sprinkling on top
Few stems of parsley or cilantro to garnish
AVOCADO GARLIC AIOLI:
1 large avocado, halved and pitted
4 small garlic cloves
1 tablespoon fresh lemon juice
1/4 cup low fat mayo (or vegan mayo of your choice)
Fine grain sea salt and freshly ground black pepper, to taste
Directions:
Bring water in a large pot to a boil and add potatoes into a large pot and cover with water. I didn’t peel the potatoes but make sure you rinse them well before adding to the water. Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.
Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
When potatoes are fork tender, drain and cool for 10 minutes or so. Preheat oven to 450F.
Place potatoes on a large lightly greased baking sheet. I used the base of a mug to press down on each potato until it’s mostly flattened. Some potatoes might break apart a little, but that’s fine.
Drizzle each potato with olive oil (about a tsp each) and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder (I didn’t have any so I just used garlic salt).
Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary. Remove from oven and sprinkle with chopped fresh parsley (again I used cilantro because I didn’t have any parsley), more salt and pepper. Serve immediately.
There was some avocado aioli left over which made a nice dipping sauce for the sausages as well.
x
Shy
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