These crispy smashed potatoes with avocado hemp dipping sauce are addictive. You’ve been warned!
- 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.
- Serve the potatoes with the aïoli.
This recipe is inspired by Oh She Glows.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roast
- Cuisine: Vegan
Keywords: vegan smashed potatoes, crispy smashed potatoes recipe, avocado aïoli, hemp aïoli, vegan aïoli recipe