Preheat your oven to 400°F (200°C).

Half boil the mini yellow potatoes in a pot of water until they are just tender. This should take about 10-15 minutes.

Drain the potatoes and let them cool slightly.

Place the potatoes on a baking sheet lined with parchment paper.

Using the bottom of a glass or a potato masher, gently smash each potato to flatten them slightly.

In a bowl, combine the avocado oil, garlic powder, onion powder, Italian seasoning, and salt.

Gently rub the smashed potatoes with the oil and spice mixture, ensuring they are well coated.

Sprinkle the nutritional yeast evenly over the top of the potatoes.

Bake in the preheated oven for 25-30 minutes, or until the potatoes are crispy and golden brown.

While the potatoes are baking, prepare the Pesto Aioli. Mix 2 tablespoons of Kale Basil Pesto with ½ cup of your favourite dairy-free mayo until well combined.

In a food processor, combine the basil leaves, kale, garlic, and sunflower seeds. Pulse until finely chopped.

With the processor running, slowly add the olive oil in a steady stream until the mixture is smooth.

Add the lemon juice, salt, and pepper, and pulse until combined.