Smashed Potatoes with Avocado Aioli
These potatoes are addictively good. You can add any spices on top before baking and they can be served with Avocado Aioli, Dairy Free Ranch, or plain old ketchup. They make a great side dish for any summer night of grilling or can be served as a main entrée with a side salad and vegetable. Feel free to use any toppings you would put on baked potatoes (think sour cream, or grated cheese, broccoli etc.)
Potatoes
12-15 small white potatoes
Approximately 1/3 cup melted ghee, butter, olive oil, or avocado oil (I prefer ghee)
Garlic powder
Sea salt
Pepper
Herbs of choice
Avocado Aioli
2 avocados pitted
2 garlic cloves minced
2 tablespoons lemon juice
¼ teaspoon sea salt
Potatoes
- Fill a large soup pot with water, add a large pinch of salt and bring to a boil
- Add potatoes to pot and reduce heat to a simmer for 15-20 minutes until potatoes are soft but not falling apart (cooking time varies with size of potatoes)
- Strain potatoes and let cool to touch
- Preheat oven to 450°F
- Grease a large baking sheet with ghee, butter or olive oil
- Melt ghee or butter on low heat in a small saucepan
- When potatoes can be handled, individually press each potato to ½ inch flat on baking sheet leaving a little space between each (you can use the bottom of a metal measuring cup or glass to press them)
- Once all potatoes are pressed onto pan, drizzle 1 teaspoon of ghee, butter or oil onto each potato
- Add, garlic powder, salt and pepper to your liking (you can use quite a bit of each)
- Bake for 30 minutes or until tops start to brown and crisp up
- Remove from oven and serve
Avocado Aioli
Pulse all ingredients in food processor fitted with an S blade until smooth
