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ULTRA CRISPY SMASHED POTATOES WITH CHILLI AIOLI

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.

Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 58 min Rest Time: 9 min Total Time: 1 hr 17 mins
Servings 4
Ingredients
  • 10 baby potatoes, washed
  • 2 tablespoons avocado oil
  • 1 teaspoon smoked paprika
  • salt and pepper, to taste
    • For the Sauce:
  • 3/4 cups dairy-free mayonnaise
  • 3 teaspoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard
  • 1/2 teaspoon chilli powder
Instructions

  1. 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. 

  2.  Drain and let them cool down for 10 minutes. 

  3.  Preheat oven to 180C and line a baking tray with parchment paper. 

  4. 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.

  5. Brush the tops with avocado oil mixture and pop in the oven for 30-40 minutes until deep golden and crispy.

  6. To make the sauce combine all the ingredients until smooth. 

  7. Serve smashed potatoes warm with the sauce on the side. Enjoy right away.

Nutrition Facts

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.

Read it online: http://cookvegetarian.com.au/recipe/ultra-crispy-smashed-potatoes-with-chilli-aioli/