Roasted Potato Fries with Avocado Aioli

Here’s the deal.

I love dips. I love things I can use to eat with dips. And I love avocado. So clearly this avocado aioli dip with roasted potato fries kinda rocks my world. And it’s gonna rock your world too. Pinkie promise.

A typical aioli is made with raw egg as an emulsifying ingredient – but I jazzed things up a bit, omitted the egg because well, I made a whole lotta brownies and basically ran out of everything in my kitchen, added some avocado and a handful of basil along with a few other key ingredients and gave it all a whirl in my handy dandy food processor. The result was pretty delish. Needless to say I’ve been using this on just about everything. I had it with fries. I topped some roasted salmon with it last night. And then I plan to stick some of it on lamb chops later this week. Basically you can use it for just about anything. But really, you should first use it on fries.

Who doesn’t like fries?

You know those weeks when you just have carb overload? I had one last week. I literally ate every single carb in sight. So clearly what do I choose to make first thing this week? Potatoes. Because carbs + more carbs = no carbs right? Clearly they must cancel each other out. It’s like a double negative. So basically it’s like I’m juicing. With potatoes. Does this make sense? No? Ok, moving on….

So back to the avocado aioli. Make some of this deliciousness this weekend. You’ll thank me later. And roast some gorgeous fingerling potatoes until they are nice and crispy so you’ve got the perfect tool for dipping.

And if by some stroke of luck you happen to have leftovers, package it up and cover it with plastic wrap so it’s not exposed to the air and pop it in the fridge for a few days. And then throw some on a burger. With plenty of cheese. KThanksBye!!!

Roasted Potatoes with Avocado Aoili


    For the Potatoes
  • 1 lb halved roasted fingerling potatoes
  • For the Aoili
  • 2 Hass avocados
  • 1/4 cup sour cream
  • 2 tablespoons chopped basil
  • 1 tablespoons minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 jalapeƱo, minced
  • Salt and freshly ground pepper


  1. Combine the avocados, sour cream, basil, garlic, lemon juice, jalapeno and a pinch of salt and pepper in a food processor and process until smooth.
  2. Taste and adjust salt and lemon juice if needed. Serve with roasted potatoes
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32 thoughts on “Roasted Potato Fries with Avocado Aioli

  1. The aioli sounds divine – can’t wait to try it! How long do you think it would keep in the fridge (granted there’s any left!)?

  2. Potatoes are my favorite! We just taught our K-5th graders yesterday about good carbs and bad. Of course, you chose a good one. :) They look amazing, and I can’t wait to try the avocado dip–fun idea!

  3. Maybe a stupid question, but do you really put the potatoes in the processor and blend ‘em up with the avocado as part of the dip? They are in the dip AND you use them as a , uh… dipping instrument? lol That’s what your instructions say. Just checking. lol

  4. ok, the dip looks good, but those potatoes look amazing! Where can I find the recipe you use for the potatoes? Seriously!

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  7. I agree with Victoria! I’m wanting to try the aoli for sure, but I’m always searching for a great roasted potato seasoning mix!!! What’s you’re recipe? Please?? :)

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