Snacks are super addictive. Chips, cheese plates, and fries can have us going in for more… and more… and more. It’s hard to keep your hands away when the pieces are so perfectly bite-sized! But what if that was ok because the food you’re snacking on is home-made, vegan, and full of superfoods like Avocado and Olive Oil? Lily Kunin of Clean Food Dirty City invited us over to make a snack that fulfilled all of these requirements. She calls it, her Smashed Spuds and they taste just as indulgent as fries and mayo, but a little bit more elevated. Instead of mayo, Lily whipped up an avocado aioli to compliment the dish. Definitely a must-have at your next girls night in.
1.5 pounds baby Yellow Potatoes
Pink salt + freshly ground Black Pepper
⅓ cup vegan Mayo (we like Sir Kensington’s Avocado Mayo)
1 head Roasted Garlic
Juice of 1 Lemon
For the Potatoes
Preheat the oven to 425℉. Line a baking sheet with parchment and set aside. Meanwhile, bring a large pot of water to a boil, add potatoes and cook until just tender, 15 – 20 minutes depending on the size of the potatoes. Drain and rinse with cool water.
Once slightly cooled, add potatoes to the baking sheet. Use the back of a wooden spoon to gently mash the potatoes. Drizzle with olive oil and a generous amount of salt and pepper. Roast in the oven for 25 – 30 minutes or until golden and crispy.
For the Aioli
Combine the mayo, avocado, garlic, and lemon in a food processor. Blend until completely smooth. Season with salt, pepper, and lemon to taste.
Serve potatoes with avo aioli and top with lots of chopped cilantro.
Special thanks to Lily Kunin!
Photo by Sally Griffiths