Roasted Potatoes with Avocado Aioli
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 5 large Yukon Gold potatoes (cut into wedges)
- 6 tablespoons olive oil
- 5 cloves garlic (finely minced)
- 3 tablespoons finely chopped parsley
- Kosher salt and freshly cracked black pepper
- 2 ripe avocados
- 1/4 cup sour cream
- 2 tablespoons chopped basil
- 1 tablespoons minced garlic
- 2 tablespoons fresh lemon juice
- ½ teaspoon red pepper flakes
- Salt and freshly ground pepper to taste
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Preparation
Step 1
Preheat oven to 450 degrees.
Step 2
Place the potato wedges, 3 tablespoons of olive oil and salt and pepper in a zip top bag and shake to combine. Transfer the potatoes a parchment lined baking sheet and evenly spread out the wedges. Transfer to the oven and bake for 30-35 minutes, flipping once, until evenly baked and golden brown.
Step 3
Whisk remaining olive oil, chopped garlic, and parsley in a large bowl. Add the mixture to the hot fries and toss to combine. Taste and season with extra salt and pepper as needed, and toss to coat.
Step 4
To make the Avocado Aioli:
Step 5
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh onto a cutting board. Cut the avocado into 1-inch pieces and transfer the avocado to a blender. Add the sour cream, basil, garlic, lemon juice, red pepper flakes and a pinch of salt and pepper into the blender and process until smooth.
Step 6
Taste and add salt and lemon juice if needed. If the mixture is too thick, add a teaspoon of water and blend until smooth.
Step 7
Serve with warm Roasted Potato Fries.
Step 8
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