Smashed Roasted Potatoes with Avocado Dill Aioli
§ Prep Time: 15 minutes
§ Cook Time: 45 minutes
§ Total Time: 1 hour
§ Yield: 4 servings
Ingredients
For the Smashed Roasted Potatoes:
§ 2
pounds new potatoes, rinsed
§ 3
tablespoons high-heat oil (like grapeseed)
§ Sea
salt for sprinkling
For the Avocado Dill Aioli:
§ 2
medium avocados, pitted
§ Juice
of 2 lemons
§ 1/4
cup fresh dill
§ 2
garlic cloves
§ 1/2
teaspoon salt
Instructions
1.
Bring a large pot of salted water to a boil, then add the potatoes.
Cook them until they’re soft enough to poke with a knife or a fork, about 15
minutes. Strain and set aside.
2.
Preheat the oven to 425°F and grease or line a baking sheet with
parchment paper. Transfer the potatoes to the baking sheet. (You may need two
baking sheets.) Using a fork or a potato masher, press each one down until it’s
smashed open. Drizzle with oil, sprinkle with sea salt then bake in the oven
for 25-30 minutes, until golden brown and crispy on top.
3.
Meanwhile make the avocado aioli by combining all of the
ingredients in a food processor and blending until smooth. Add water or more
lemon juice if a thinner texture is desired. Serve the potatoes warm with the
avocado aioli and fresh dill.
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