Crispy Smashed Potatoes with Avocado Garlic Aioli
Ingredients
- 8-12 potatoes
- Olive oil spray
- Garlic powder or granules
- 1 large avocado, peeled and stone removed and chopped
- 1 tsp lemon juice
- 1 cup Praise Classic Aioli
- Chopped parsley
How to make it
- Preheat oven to 220° C.
- Place whole potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 10-12 minutes or until tender (test with a skewer). Drain and cool.
- Spray a baking tray with olive oil and place potatoes onto tray. Crush each potato with your palm (or with a mug if they are too hot). Spray with olive oil, sprinkle with garlic and season with salt and pepper. Roast for 20-25 minutes until golden and crispy.
- In a food processor, pulse the avocado with lemon juice and aioli until smooth. Season to taste.
- Serve potatoes drizzled with the avocado aioli and chopped parsley as a side with roast or BBQ meats.
