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Smashed Potatoes with Avocado Cream Sauce

Crispy, cheesy, roasted potatoes served with a cream avocado cream sauce
5 from 3 votes
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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