Ultra Crispy Smashed Potatoes With Chilli Aioli - Grove Avocado Oil


Savoury Recipe

Ultra Crispy Smashed Potatoes With Chilli Aioli

The @cook.vegetarian shares her take on the latest viral recipe using Grove Avocado Oil to achieve ultra crispiness.

Product Used

Extra Virgin Avocado Oil


  • 10 baby potatoes
  • 2 tablespoons Grove Extra Virgin Avocado Oil
  • 1 teaspoon smoked paprika
  • salt and pepper, to taste

For the Sauce:

  • 3/4 cup vegan mayonnaise
  • 3 teaspoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard
  • 1/2 teaspoon chilli powder


Bring a large pot of water to a boil and add pinch of salt.
Add in potatoes with skin on and cook for 30 minutes.
Drain and let them cool down for 10 minutes.

Preheat oven to 180C and line a baking tray with parchment paper.
In a small bowl combine avocado oil, smoked paprika and season to taste.
Arrange potatoes on the prepared baking tray and using a glass squash potatoes. The thiner you smash them the crispier they will get.
Brush the tops with avocado oil mixture and pop in the oven for 30-40 minutes until deep golden and crispy.

To make the sauce combine all the ingredients until smooth.
Serve smashed potatoes warm with the sauce on the side.
Enjoy right away.

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