2 lbs. Yukon Gold potatoes
2-3 Tbsp. olive oil
Salt & pepper to taste
Garlic powder to taste
Place potatoes (peels on) in a large pot and add water to cover. Bring the water to a boil over high heat, then reduce heat to simmer for 20-25 minutes, until the potatoes are fork-tender. Drain and cool for 10 minutes.
Preheat oven to 450. Place potatoes on a large lightly greased baking sheet. With the base of a mug or metal measuring cup, smash each potato until it's somewhat flattened. The potatoes will be about 1/2 inch thick after smashing. Some potatoes may break apart, but this is normal.
Drizzle each potato with about 1 tsp. olive oil and sprinkle with a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast potatoes for 25-30 minutes until crispy, golden, and browned on the bottom. Remove and serve with avocado aioli.
Avocado Garlic Aioli:
1 large clove garlic
1 large ripe avocado
1 1/2 tsp. lemon juice
1/4 cup. mayo
Salt & pepper to taste
In a food processor, pulse garlic until minced. Add remaining ingredients and process until smooth.
