To achieve the ultimate level of crispiness in your smashed potatoes, I have a tantalizing secret: the inclusion of avocado oil. This remarkable oil not only aids in achieving a delectably crispy texture, but it also prevents the potatoes from becoming burnt, resulting in a healthier dish overall.
ULTRA CRISPY SMASHED POTATOES WITH CHILLI AIOLI
Ingredients
For the Sauce:
Instructions
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Bring a large pot of water to a boil and add pinch of salt. Add in potatoes with skin on and cook for 30 minutes.Â
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 Drain and let them cool down for 10 minutes.Â
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 Preheat oven to 180C and line a baking tray with parchment paper.Â
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In a small bowl combine avocado oil, smoked paprika and season to taste. Arrange potatoes on the prepared baking tray and using a glass squash potatoes. The thinner you smash them the crispier they will get.
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Brush the tops with avocado oil mixture and pop in the oven for 30-40 minutes until deep golden and crispy.
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To make the sauce combine all the ingredients until smooth.Â
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Serve smashed potatoes warm with the sauce on the side. Enjoy right away.
Servings 3.98
- Amount Per Serving
- Calories 312kcal
- % Daily Value *
- Total Fat 4.08g7%
- Saturated Fat 0.5g3%
- Sodium 70mg3%
- Total Carbohydrate 65g22%
- Dietary Fiber 6.5g26%
- Sugars 3g
- Protein 5.89g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
