For the Potatoes:
2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)
Fine sea salt and freshly ground black pepper, for seasoning
Garlic powder or granules, for sprinkling on top
1/3 to 1/2 cup fresh parsley, minced
For the Avocado Garlic sauce:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lime juice, or more to taste
1/4 cup mayonaisse or vegan mayo
Fine sea salt and freshly ground black pepper, to taste
Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F.
When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.
Place the potatoes on a large, lightly greased baking sheet. With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but that's ok.
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. Roast them until the skins become a deep golden brown and crispy.
Meanwhile, prepare the Garlic Avocado aioli: Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.
Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli drizzled on top.