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  • Writer's pictureJulia

Crispy garlic smashed potatoes

Potatoes are spudtacular!


Unfortunately, they often get a bad rap. Many people fear they promote weight gain, when in fact, they might do just the opposite! Potatoes are very nutrient-dense and are an amazing staple if you're an athlete. They're light, packed with energy, and are a great whole food option as a pre-game or pre-workout snack.


Some human studies are reporting that resistant starch in potatoes may keep us fuller longer, and may play a role in controlling our blood lipid and blood glucose levels. They can also increase the levels of good bacteria in our colon, and can even affect our body composition for the better! Potatoes also contain dietary fiber (about 7% of our daily value is in 1 potato).


So... eat to glow! Try out these incredible crispy smashed baked potatoes with garlic aioli. This is a great recipe to have on hand for a bbq, Sunday dinner, or as a classic side that everyone will love. These will be a hit with both kids and adults!



You'll need:

20 baby potatoes

cooking oil ( I use avocado oil)

salt, pepper, garlic powder, paprika

2 fresh garlic cloves

vegan mayo ( I use Vegennaise)

a few wedges of lemon

handful of fresh parsley


How-to:

  1. Preheat oven to 400F.

  2. Clean the potatoes, leave the skin on, and boil for 15 mins, until you can stick a fork in them easily.

  3. Drain the potatoes, let them cool for a few mins. On a baking sheet lined with parchment paper, gently press down on each boiled potato with a fork, until slightly flattened/smashed.

  4. Drizzle them generously with oil, and season with salt, pepper, garlic powder, 1 clove chopped garlic, and paprika. Toss them well on the baking sheet.

  5. Bake for 10 mins, add a bit more oil, and bake another 10.

  6. Make your aioli: mix 1 mashed garlic clove with a few tbsp vegan mayo, mix well.

  7. Top potatoes with garlic aioli, more salt and pepper, paprika, fresh chopped parsley and a squeeze of lemon juice.

Hope you like this one!


Follow along on my Instagram page @aspoonfulofscience, for more recipes, info and tips!




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