Roasted Potato Fries With Avocado Aioli
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Olive Oil3 tsp
Paprika1
Salt1 tsp
Garlic Powder1 cup
Sour Cream2 tbsps
Basil (chopped fresh)1 tbsp
Garlic (minced)2 tbsps
Lemon Juice (fresh)1 tsp
Red Pepper FlakeDirections:
1
For the Roasted Potato Fries: Preheat oven to 425 degrees F
2
On a large baking sheet, combine the fingerling potatoes, olive oil, paprika, salt, garlic powder and pepper
3
Toss to combine until the potatoes are evenly coated with the spice mixture and olive oil
4
Transfer the baking sheet into the oven and roast for 25 to 30 minutes until the potatoes are crispy on the outside and tender on the inside
5
For the Avocado Aioli: Cut the avocados in half lengthwise
6
Remove the pit from the avocado and discard
7
Remove the avocado from the skin and place the avocado flesh onto a cutting board
8
Cut the avocado into 1-inch pieces and transfer the avocado to a blender
9
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
10
Taste and add salt and lemon juice if needed
11
If the mixture is too thick, add a teaspoon of water and blend until smooth
12
Serve with warm Roasted Potato Fries