Crispy Smashed Potatoes with Avocado Hemp Aïoli

Crispy Smashed Potatoes with Avocado Hemp Aioli (Recipe)

5 from 1 reviews

These crispy smashed potatoes with avocado hemp dipping sauce are addictive. You’ve been warned!



Avocado Hemp Aïoli:


  1. Wash the potatoes thoroughly. Place in a large soup pot and cover with 2 inches of water. Bring the water to a boil over high heat, and then turn down the heat to medium-high. Simmer the potatoes for 20 minutes, or until fork-tender. Drain in a colander and let them cool for 10 minutes.
  2. Preheat the oven to 450 degrees F. Lightly grease a large baking sheet and transfer the cooled potatoes to it. ‘Smash’ the potatoes by pressing down on each with the bottom of a drinking glass or metal measuring cup. They should be about 1 inch thick after smashing. It’s okay if some of them break.
  3. Drizzle a scant teaspoon of oil over each smashed potato and sprinkle with generous amounts each sea salt, ground black pepper, and garlic powder.
  4. Bake the potatoes for 20-25 minutes, or until nice and crispy around the edges.
  5. While the potatoes are in the oven, make the avocado hemp aïoli: Place the hemp, avocado, lemon juice, garlic, parsley, maple syrup, salt, pepper, and water in a food processor fitted with the ‘S’ blade. Process until ultra smooth, scraping down sides with a spatula as needed and adding more water, if desired, until a thick consistency similar to the texture of ranch dip is achieved.
  6. Serve the potatoes with the aïoli.


This recipe is inspired by Oh She Glows.

Keywords: vegan smashed potatoes, crispy smashed potatoes recipe, avocado aïoli, hemp aïoli, vegan aïoli recipe