Meet our new favourite side dish. Yukon Gold taters are boiled, smashed, roasting until crispy, after which capped having a decadent, yet heart-healthy, avocado garlic clove aioli. Be still me. Within the spirit of recent origins for the little group of three, I made the decision to include something totally new to my Thanksgiving repertoire this season. Eric and that i polished from the first batch all on the own…no regrets! hah. Well, my only regret was which i didn’t create a bigger batch.
Here’s a fast visual how-to…
To conclude, I suggest causeing this to be recipe the moment possible. You will not be sorry. I understand this dish will probably be on high rotation within our house this winter season (similar to our old uphold). Who stated winter was all gloom and disaster? I believe otherwise. Cause enhanced comfort food!
For that taters:
- 2 pounds Yukon Gold taters (or try red-colored or new taters)
- 2-2.5 tbsps extra virgin essential olive oil (or oil of preference)
- Fine grain ocean salt and freshly ground pepper (be generous)
- Garlic clove powder, for sprinkling on the top
- 1/3-1/2 cup fresh parsley, minced
Avocado Garlic clove Aioli:
- 1 large avocado, cut in half and pitted
- 1 large or 2 small garlic clove cloves
- 1/2 tablespoon freshly squeezed lemon juice
- 1/4 cup soy-free Veganaise (or vegan mayo of your liking)
- Fine grain ocean salt and freshly ground pepper, to taste