First posted: Jun 12, 2020

Smashed Garlic and Thyme Potatoes with Avocado Mayo



Cooks in:        Serves:4

  • 10-12 baby potatoes
  • 1 Tbsp olive oil
  • 3 cloves garlic, skin on
  • 3-4 sprigs fresh thyme or ½ tsp dried
  • Salt and pepper
Avocado Mayo
  • 1 egg
  • 1 small clove garlic
  • 1/2 avocado, de-stoned, peeled and roughly chopped
  • Juice of 1 lemon
  • Pinch of salt and freshly ground black pepper
  • 3/4 cup neutral oil (not olive oil)
To Serve
  • A handful of fresh baby micro herbs or roughly chopped fresh parsley
  • A sprinkling of lemon zest
  • Extra pinch of sea salt flakes

What to do

1. For the potatoes: Pre-heat the oven to 200C and boil them in a large pot of salted boiling water until tender, about 15 minutes.

2. Drain the potatoes, and then using a chopping board, ‘smash’ each on with the palm of your hand until it has flattened slightly and the skin splits open. Transfer to a baking tray, drizzle with oil, season with the thyme, salt and pepper, add in the whole garlic cloves and toss everything together gently to coat. Bake until the potatoes are golden and crispy, about 15 minutes.

3. For the Mayo: To a blender, add all the ingredients except the oil. Then slowly drizzle in the oil in a constant stream with the blender on a low speed. Continue blending until all the oil is incorporated and the mixture thickens to the usual consistency of mayonnaise. Adjust to taste and serve alongside the potatoes.

4. Serve the potatoes on a suitable serving plate with the mayo on the side and garnish with the suggestions above.

Make this Vegan: for easy vegan mayo see the recipe on pX and just add in the ½ avocado along with the rest of the ingredients. The mayonnaise keeps in the fridge for up to 5 days so you can easily make a double batch and use it for other dishes throughout the week.

Photo Credit Henk Hattingh

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