Smashed Potatoes with Avocado Aioli
Similar to the idea of Angela Liddon, Oh she glows
Ergibt/Yield: 4 Portions
For the potatoes:
  • 750 g (26.5 oz) small potatoes
  • 2 tbsp oil
  • salt
  • pepper
  • 4 green onions
For the avocado aioli:
  • 2 tbsp vegan mayo
  • 1 avocado
  • 1 tsp lemon juice
  • 1 - 2 cloves garlic
  • salt
  1. Wash the potatoes and cook them in salty water until tender. Preheat the oven to 220° C (425° F) and line a baking tray with parchment paper. Cut the green onions into rings.
  2. Drain the potatoes and briefly refresh them. With a spatula flatten the potatoes next to each other on the baking tray, add the onions, season with salt and pepper and sprinkle over the oil. Bake in the oven for about 15 minutes until golden.
  3. Blend all ingredients for the avocado aioli until smooth. To make it easier to add the aioli to the potatoes in a nice way, pour it into a freezer bag and use it as a piping bag by cutting off one small corner.
  4. Remove the potatoes from the oven and spritz over the aioli. Serve immediately!
Make your own mayo! You'll just need 5 ingredients and 2 minutes...
Recipe by Blueberry Vegan at