Roasted Potatoes with Avocado Aioli

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish, Dinner

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

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.

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