Roasted Potatoes with Avocado Aoili
Servings: 4 -6 people
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
- 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
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.