Preheat oven to 450 degrees Fahrenheit.

Fill a large pot with water. Add potatoes. Bring to a boil, then lower flame to medium heat and continue boiling for 20–30 minutes or potatoes are until fork tender.

Drain potatoes and allow to cool for five minutes.

Spray a baking sheet with oil spray. Place potatoes on sheet. Using the bottom of a mug or glass, smash each potato until flat. (If potatoes are big, you can cut them in half and then smash.)

Drizzle each potato with one teaspoon oil. Sprinkle with a nice amount of salt, a little pepper, and garlic powder.

Roast for 25–35 minutes, until crispy and brown on the bottom.

While potatoes are roasting, place avocado, garlic, lemon juice, mayonnaise, salt, and pepper in a food processor fitted with the S-blade. Process until smooth, scraping the sides of the bowl if needed.

Using a piping bag, drizzle avocado sauce on each smashed potato.

Garnish with chopped parsley.