What’s a combo of mashed potatoes and french fries? Smashed Potatoes, that’s what. They take little time and are ah-mazing. So grab that bag of little red potatoes the next time your grocery shopping and prepare your family to be wow-ed. In fact, get the kiddos involved. Let them smash the potatoes. Or save the fun for yourself, because, you know, they take enough of your joy.
Ingredients:
Small red tomatoes, didn’t count but a baking sheet worth
Olive Oil
Sea Salt & Pepper
Lemon Garlic Avocado Aioli
½ C. Mayo
Juice of ½ lemon
¼ avocado
1 tsp Garlic powder
½ tsp. Simply Organic Pepper & More seasoning (regular pepper works here too)
Boil potatoes until slightly tender – not mushy, obviously. Preheat oven to 375. Then put the potatoes on a lined baking sheet and SMASH. Yep, grab a glass and using the bottom of the glass, press down and pop those suckers. Next, drizzle with olive oil and sprinkle with salt and pepper – and don’t be skimpy with the salt. Bake for 10 minutes. Watch – they may need a little more or less. You want that crispy, but still tender sweet spot. In the meantime, make that fancy-shmancy aioli. Combine all those ingredients, immersion blend it till combined, and then taste-test. I thought the Pepper & More seasoning helped balance the tang of the lemony-ness. Totally a word. Shut up.
Dip or drizzle that goodness on the potatoes and eat. Also, these potatoes are total rockstars without the aioli. I couldn’t stop eating them. Have you even been stuffed from eating too much potato? I have. And I didn’t hate it.
