Crispy Smashed Potatoes with Avocado Cream Sauce

Level

Easy

Time

60 Min

Serves

6

Jump to Recipe Print Recipe

Published December 31, 2022 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

I love these Crispy Smashed Potatoes with Avocado Cream Sauce.  I don’t eat alot of potatoes, because I tend to lean low carb. So when I do eat potatoes they must be epic. They must be memorable. These potatoes do not disappoint. 

These potatoes are crispy, smothered in melted parmasaen cheese and served with a creamy avocado sauce- they will melt in your mouth. 

I’m already thinking of other recipes to make with this Avocado Cream Sauce. It’s so good. 

So easy to make, with simple ingredients. Comfort food- elevated. 

It is gluten free, grain free, paleo with dairy free option (just omit cheese). 

A appetiezer or side dish to any protein!

 

Why you will LOVE these Crispy Smashed Potatoes with Avocado Cream Sauce

  • Very easy to make

 

  • Simple ingredients using real food

 

  • Creative way to get avocado in your diet

 

  • Gluten free, grain free with dairy free option

 

  • Everybody will ask you for this recipe!

 

  • It’s paleo friendly

 

What equipment do you need? 

  • small food processor
  • large pot
  • baking sheet
  • piping bag or large ziplock bag (optional)

What ingredients do you need?

  • yellow potatoes
  • garlic powder
  • parmasean cheese (optional)
  • 1 avocado
  • mayonnaise
  • lemon juice
  • garlic
  • sea salt
  • pepper

How do I make these Crispy Smashed Potatoes with Avocado Cream Sauce?

It’s Super EASY!

Step 1: 

Put cut potatoes in a large pot and cover with water. Don’t peel the potatoes. Bring to boil over high heat. Then reduce heat to medium and allow to simmer for 20-25 minutes. Potatoes should pierce fork tender.

Step 2: 

Preheat the oven to 425 F.

Step 3: 

Place potatoes on a large, lightly greased baking sheet. Smash each potato with the base of a coffee mug until the potato is flattened. Each potato should be about 1/2 inch thick.

Step 4: 

Drizzle potatoes with a bit of olive oil and sprinkle a generous amount of sea salt and pepper. Sprinkle on garlic powder and parmasaen cheese.

Step 5: 

Bake potatoes for about 30 minutes. Cheese should be melted and potatoes should look crispy.

Step 6: 

To make the avocado sauce, put avocado, lemon juice, mayonnaise, garlic, salt and pepper in a small food processor. Process until smooth.

Step 7:

Drizzle avocado sauce over crispy potatoes using a spoon or piping bag. 

Serve hot.

 

Recipe Notes:

White, red or yellow potatoes work well for this recipe. Russet potatoes don’t work well as they are a bit too big and tough.

Potatoes can be served with or without avocado cream sauce or parmasean cheese. 

Key Ingredients & Substitutions:

  •  Potatoes-white, yellow or red potatoes are suitable for this recipe. They may need to be cut in half or quartered, depending on  their size. It’s not necessary to peel the potatoes as the peel adds texture. Don’t use russet potatoes as they are too hard. 
  • Avocado– A perfectly ripe, or slightly over-ripe avocado was used for this recipe.  Cut out any brown spots. 
  • Mayonnaise –I recommend mayonnaise made with avocado oil if you can find it and/or afford it. Better yet, make your own! Standard grocery store mayonnaise is made with canola or soybean oils which are pro-inflammatory seed oils.
  • Parmasean- I grated my own parmasean cheese. Omit if you’re observing the paleo diet or abstaining from dairy. 

 

 

     

    How to Store these Crispy Smashed Potatoes with Avocado Cream Sauce?

    Store leftover potatoes in an airtight glass container. Refrigerate. Must be eaten within 5 days.

    Store leftover Avocado Cream Sauce in an airtight glass container. Refrigerate. Avocado is best if eaten the same day. If you store the sauce with the pit, the avocado sauce will not brown as quickly. By the next day, anything made with avocado is usually too brown to eat. 

    b 

    Smashed Potatoes with Avocado Cream Sauce

    Crispy, cheesy, roasted potatoes served with a cream avocado cream sauce
    5 from 3 votes
    Print Pin
    Course: Appetizer, dinner
    Cuisine: American
    Keyword: gluten free, paleo, roasted potatoes
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 187kcal
    Author: Dr Stephanie Gray

    Equipment

    • soup pot
    • Baking sheet

    Ingredients

    • 1.5 lbs small yellow potatoes cut in half
    • 1 tbsp olive oil
    • 1/2 tsp garlic powder
    • 1/4 cup parmasean cheese
    • 1 avocado
    • 1.5 tsp lemon juice
    • 1/4 cup mayonnaise
    • 1 clove garlic minced
    • 1/4 tsp sea salt
    • 1/4 tsp black pepper

    Instructions

    • Put cut potatoes in a large soup pot and cover with water. Don't peel the potatoes. Bring to boil over high heat. Then reduce heat to medium and allow to simmer for 20-25 minutes. Potatoes should pierce fork tender.
    • Preheat the oven to 425 F.
    • Place potatoes on a large, lightly greased baking sheet. Smash each potato with the base of a coffee mug until the potato is flattened. Each potato should be about 1/2 inch thick.
    • Drizzle potatoes with a bit of olive oil and sprinkle a generous amount of sea salt and pepper. Sprinkle on garlic powder and parmasaen cheese.
    • Bake potatoes for about 30 minutes. Cheese should be melted and potatoes should look crispy.
    • To make the avocado sauce, put avocado, lemon juice, mayonnaise, garlic, salt and pepper in a small food processor. Process until smooth.
    • Drizzle avocado sauce over crispy potatoes. Serve hot.

    Notes

    White, red or yellow potatoes work well for this recipe. Russet potatoes don't work well as they are a bit too big and tough.
    Potatoes can be served with or without avocado cream sauce. 

    Nutrition

    Calories: 187kcal | Carbohydrates: 3.1g | Protein: 0.7g | Fat: 10.5g | Saturated Fat: 1.6g | Fiber: 1.8g | Sugar: 0.2g
    Tried this recipe?Mention @drstephanieskitchen or tag #drstephanieskitchen!

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