Given the opportunity to combine two of my favorite foods, it’s hard to say no. Potatoes and avocados are epic for many reasons… one of which being that they are both extremely versatile. From mashed potatoes to fries and guacamole to a sauce, it’s hard to go wrong. And these Roasted Potato Fries with Avocado Aioli are the perfect way to combine the two.
So, here’s the deal, my husband is a meat and potatoes kinda guy and I grew up in a mostly vegetarian household. So while meat makes an appearance on the table every now and then, potatoes are on the menu at least 3 times a week. Oven baked fries are one of my favorite side dishes because you can jazz them up with different spices and serve them with just about anything.
Roasted Potatoes with Avocado Aioli
Given the opportunity to combine two of my favorite foods, it’s hard to say no. Potatoes and avocados are epic for many reasons… one of which being that they are both extremely versatile.
Ingredients
- 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
For the Avocado Aioli:
- 2 ripe avocados
- ¼ 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
Instructions
- Preheat oven to 450 degrees.
- 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.
- 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.
- To make the Avocado Aioli:
- 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.
- Taste and add salt and lemon juice if needed. If the mixture is too thick, add a teaspoon of water and blend until smooth.
- Serve with warm Roasted Potato Fries.
Notes
The perfect dip for sure. I love guacamole and this feels like an elegant little upgrade.
Nutrition Information
Calories: 369kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 975mg | Fiber: 8g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 41mg | Calcium: 49mg | Iron: 2mg
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I am a huge fan of avocados and the flavor combination of this Aoili sounds delicious! Can't wait to try them with a classic roasted potato!
I need these right now!
um yes please!!! this look delicious!
I NEED to make this ASAP.
holy goodness, avocado aioli? all over that.
Mmm that aioli sounds lovely!
these look insanely delish!
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!)?
Holy crap. Seriously, I'm going to make this as soon as I regain my motor skills. GORG.
Made sense to me! These potatoes look so crispy and yummy!
Im going to bedazzle an avocado and send it to you. You're the avo queen and deserve to have an avo with jewels on it.
love that you made avocado aioli - is there anything you can't make with avocado?? I'm gonna go with no.
I think this would be amazing on top of my apple chickpea burgers I'm having tonight! Thanks for sharing!
Love it. Especially the (avocado!) aoili!
Great potatoes but it's all about that dip for me. Definitely dolloped on a burger or on top of some crispy fish tacos!
Take care..