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This is one of my family’s favorite side dishes which they ask to have repeatedly.
7 small Yukon potatoes, washed
2–3 tablespoons olive oil
salt, to taste
black pepper, to taste
garlic powder, for sprinkling
1 large avocado
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons Heaven & Earth Lemon Juice
4 tablespoons low-fat mayonnaise, such as Gefen Lite Mayonnaise
chopped fresh parsley for garnish (optional)
Preheat oven to 450 degrees Fahrenheit.
Fill a large pot with water. Add potatoes. Bring to a boil, then lower flame to medium heat and continue boiling for 20–30 minutes or potatoes are until fork tender.
Drain potatoes and allow to cool for five minutes.
Spray a baking sheet with oil spray. Place potatoes on sheet. Using the bottom of a mug or glass, smash each potato until flat. (If potatoes are big, you can cut them in half and then smash.)
Drizzle each potato with one teaspoon oil. Sprinkle with a nice amount of salt, a little pepper, and garlic powder.
Roast for 25–35 minutes, until crispy and brown on the bottom.
While potatoes are roasting, place avocado, garlic, lemon juice, mayonnaise, salt, and pepper in a food processor fitted with the S-blade. Process until smooth, scraping the sides of the bowl if needed.
Using a piping bag, drizzle avocado sauce on each smashed potato.
Garnish with chopped parsley.
Styling by Shainy Maiman
Photography by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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