FILL a medium-sized saucepan about 1/3 full of water and add the potatoes. Bring to a boil and once boiling, set timer for 10 minutes.
While potatoes are boiling, prepare your aioli by MIXING all ingredients together in a bowl. Set aside.
When potatoes are done boiling, remove from the saucepan.
HEAT a cast-iron skillet to medium-high heat with 1 tablespoon of the avocado oil.
ADD the potatoes and with the back of a metal spatula, carefully smash each potato down, being careful not to burn your hands. They should smash very easily and quickly.
SET a timer for 3 minutes and while the potatoes are searing, carefully drizzle the remaining 1 tablespoon of avocado oil onto the potatoes and season with sea salt and black pepper.
After 3 minutes, carefully FLIP each potato and allow to sear on the opposite side for 3 more minutes.
After 3 minutes, turn off the heat and SPRINKLE potatoes with the green peas (defrost in some cold water, if needed), minced scallion and minced parsley.
SERVE potatoes with a big dollop of the aioli.
STORE any leftovers in the fridge for up to 5 days.
Enjoy!