Crispy Smashed Potatoes with Avocado Garlic Aioli

Recipe:

FOR THE POTATOES:

• 2 pounds Yukon Gold potatoes (or try red or new potatoes)
• 2-2.5 tablespoons extra virgin olive oil (or oil of choice)
• Fine grain sea salt and freshly ground black pepper (be generous)
• Garlic powder, for sprinkling on top
• 1/3-1/2 cup fresh parsley, minced

AVOCADO GARLIC AIOLI:

• 1 large avocado, halved and pitted
• 1 large or 2 small garlic cloves
• 1/2 tablespoon fresh lemon juice
• 1/4 cup soy-free Veganaise (or vegan mayo of your choice)
• Fine grain sea salt and freshly ground black pepper, to taste

I chose this recipe for a cool twist on potatoes. Smashing them sounds very fun and the garlic aioli sounds delicious. I think for dinner instead of having a boring baked potato which my family tends to make, I thought adding some variety and making this is gonna be a great idea. Plus it could add a nice contrast in flavors if my family were to cook a nice steak.