Sarah Graham’s Smashed Garlic and Thyme Potatoes with Avocado Mayo

Name: Smashed Garlic and Thyme Potatoes with Avocado Mayo
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: International
Ingredients: 12 baby potatoes; 1 tbsp olive oil; 3 cloves garlic (skin on); 4 sprigs fresh thyme (or ½ tsp dried); Salt; Pepper; 1 egg; 1 small clove garlic; 1/2 avocado (de-stoned, peeled and roughly chopped); 1 lemon juice; Pinch salt; Freshly ground black pepper; 3/4 cup neutral oil (not olive oil)

Sarah Grahamʼs Smashed Garlic and Thyme Potatoes with Avocado Mayo recipe tastes incredible. See ingredients & method below.

Here, crispy-skinned baby potatoes meet creamy, home-made-in-a-jiffy mayo and the combination is pretty impossible not to love.

I love finding delicious ways to serve up the humble potato, and this is definitely a recipe that I return to time and time and time again. It’s a classic crowd pleaser and the perfect side for so many things from a good old roast to a bbq or, a personal favourite, crumbed oven-baked fish. ... More

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Pairs with

Pinot Grigio

Pinot Noir

Smashed Garlic and Thyme Potatoes with Avocado Mayo

Media Credit: Henk Hatting

Ingredients

For the Potatoes

12 baby potatoes
1 tbsp olive oil
3 cloves garlic (skin on)
4 sprigs fresh thyme (or ½ tsp dried)
Salt
Pepper

For the Avocado Mayo

1 egg
1 small clove garlic
1/2 avocado (de-stoned, peeled and roughly chopped)
1 lemon juice
Pinch salt
Freshly ground black pepper
3/4 cup neutral oil (not olive oil)

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Method

Tips

For the Potatoes:

Preheat the oven to 200°C fan-forced (220°C conventional) and boil them in a large pot of salted boiling water until tender, about 15 minutes.
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.

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.
Serve the potatoes on a suitable serving plate with the mayo on the side and garnish with optional extras.

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