Crispy Smashed Potatoes

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.