These crispy smashed potatoes with avocado hemp dipping sauce are addictive. You’ve been warned!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:3-5 servings 1x
10 medium organic yellow potatoes
3 tbsp avocado oil, extra virgin olive oil, or grapeseed oil
Salt, freshly ground black pepper, and garlic powder
Avocado Hemp Aïoli:
1/2 cup hemp hearts (also called hulled hemp seeds)
1 ripe pitted avocado
1/4 cup freshly squeezed lemon juice
2 garlic cloves, minced
1/2 cup fresh parsley
1 tsp pure maple syrup
1/2 tsp fine sea salt
Freshly ground black pepper, to taste
1/3 cup filtered water, plus more as needed
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.
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.
Drizzle a scant teaspoon of oil over each smashed potato and sprinkle with generous amounts each sea salt, ground black pepper, and garlic powder.
Bake the potatoes for 20-25 minutes, or until nice and crispy around the edges.
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.