Roasted Potatoes with Avocado Aioli

Name: Roasted Potatoes with Avocado Aioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 people
Ingredients: 5 large yukon gold potatoes; 6 tablespoons olive oil; 5 cloves garlic; 3 tablespoons finely chopped parsley; Kosher salt and freshly cracked black pepper; 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

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 people
Calories
369 kcal
Course
Side Dish, Dinner
Cuisine
Mediterranean

Roasted Potatoes with Avocado Aioli

Demi Owens

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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.

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Ingredients

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

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

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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

Show Details

Calories 369kcal (18%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 26g (40%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Cholesterol 6mg (2%) Sodium 21mg (1%) Potassium 975mg (28%) Fiber 8g (32%) Sugar 2g (4%) Vitamin A 414IU (8%) Vitamin C 41mg (46%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 369 kcal

% Daily Value*

Calories	369kcal	18%
Carbohydrates	33g	11%
Protein	5g	10%
Fat	26g	40%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	17g	85%
Cholesterol	6mg	2%
Sodium	21mg	1%
Potassium	975mg	21%
Fiber	8g	32%
Sugar	2g	4%
Vitamin A	414IU	8%
Vitamin C	41mg	46%
Calcium	49mg	5%
Iron	2mg	11%