Granted there are a lot of bigger issues in the world right now, but I need to tell you something. I’m feeling a little sad for the potato. For some reason, it doesn’t get a lot of respect. Probably the deep fryer’s fault, but we really shouldn’t point fingers, should we?
Potatoes, in and of themselves, are quite good for you, as they are an excellent source of fiber, potassium, vitamin B6, vitamin A (sweet potatoes), and iron.
I love potatoes!
Typically I eat:
Roasted Baby Red Potatoes (with homemade ketchup)
Sweet Potato and Potato Chips (with tahini)
Sweet Potato with Maple Tahini Dressing
Potato Fries (with a yummy portobello mushroom burger)
But hold onto your hats! I have now fallen head over heels in love with smashed potatoes with avocado aioli!
You need to try these. You will not be sorry!
Smashed Potatoes with Avocado Aioli
(recipe from Angela Liddon of ohsheglows.com, but simplified and slightly modified by me)
8 yukon gold potatoes (small to medium in size)
Bring large pot of water to a boil. Add potatoes (peel and all) and cook until fork tender. Time will vary according to the size of your potatoes. Typically this will take about 20-30 minutes.
Once potatoes are cooked, drain water. Preheat oven to 450 degrees. Place slightly cooled potatoes on a greased cookie sheet, spacing them evenly. Then smash them down with a spatula or the bottom of a glass. Drizzle with olive oil and sprinkle with onion powder, garlic powder, and sea salt. Bake for 30 minutes, or until they start to get crispy around the edges.
While they are baking, prepare avocado aioli.
1 ripe avocado
1/4 c. veganaise
juice of 1/2 of a small lemon
Place all ingredients (except parsley) into a blender or a mini-processor. Blend until combined, stirring down sides as necessary. Spoon mixture into a sandwich size baggie. Cut off a tiny piece of one of the bottom corners. This will allow you to pipe the aioli onto the potatoes once they come out of the oven. If you want to get all fancy, sprinkle with chopped parsley.