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For the potatoes:
2 pounds Yukon Gold potatoes (or try red or new potatoes)
2-2.5 tablespoons extra virgin olive oil (or oil of choice)
Fine grain sea salt and freshly ground black pepper (be generous)
Garlic powder, for sprinkling on top
1/3-1/2 cup fresh parsley, minced
Avocado Garlic Aioli:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice
1/4 cup soy-free Veganaise (or vegan mayo of your choice)
Fine grain sea salt and freshly ground black pepper, to taste
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