1. Bring a large stock pot of water to a boil. Once the water is boiling, add potatoes and cook until soft to fork, about 15-20 minutes. Larger potatoes will take longer to cook.
2. Drain the potatoes and pat dry with a towel once cool enough to handle.
3. Preheat the oven to 400F.
4. Distribute the potatoes on a parchment paper lined baking sheet. Using the bottom of a glass smash the potatoes until the skin breaks. Don’t press too hard!
5. Drizzle with olive oil and season well with salt and pepper, about ½ teaspoon salt and ¼ teaspoon pepper. Roast potatoes for 25 minutes, until crispy.
6. While the potatoes roast, make the creamy avocado dipping sauce (recipe below).
7. Serve together as a delicious side dish or snack!

For the Creamy Avocado Dipping Sauce:

1. Place all ingredients in a food processor. Process until smooth. You may need to pause to scrape down the sides of the container. Taste and adjust seasonings. Serve alongside the crispy smashed potatoes.
2. Store leftovers in an airtight container in the refrigerator for up to 5 days.