Crispy Smashed Potatoes with Spicy Avocado Crema
Ultra crispy and crunchy on the outside, fluffy and tender on the inside. These smashed potatoes are oven baked, easy to make with just a few simple ingredients, and perfect when dunked into a delicious, spicy avocado crema!
Servings: 4 servings
Ingredients
Crispy Smashed Potatoes
- 1 lb small, baby potatoes
- 1 tbsp salt
- 2 tbsp olive oil
- sea salt + black pepper, to season
Spicy Avocado Crema
- 1 ripe avocado
- 1/4 cup vegan mayo
- 1 jalapeño, deseeded for less heat
- 1 tbsp lime juice
- 1/4 tsp salt, or to taste
- 1-2 tbsp water, as needed to thin
Instructions
- Bring a pot of water to a boil, and stir in 1 tbsp of salt. Preheat oven to 450F.
- Add potatoes and reduce heat to a low simmer, cooking potatoes for about 20-25 minutes or until fork tender. If the fork slides easily all the way to the center, the potatoes are done.
- Drain potatoes and transfer to a greased or parchment lined baking sheet. Let cool for a few minutes.
- Gently smash each potato with the palm of your hand or with the bottom of a mug or cup.
- Drizzle or brush olive oil over the smashed potatoes. Season with sea salt and black pepper.
- Bake at 450F for 25-30 minutes, or until crispy and golden brown.
- In the meantime, combine all ingredients for the Spicy Avocado Crema in a blender until smooth and creamy.
- Remove potatoes from oven and top with parsley, if desired. Serve with Spicy Avocado Crema, and/or any other dipping sauce you prefer!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-5 days. Before serving, just pop the smashed potatoes back in the oven or air fryer until crispy again.