Roasted Potatoes with Spicy Avocado Aioli
"Adapted from the Hass avocado website."
Original is 4-6 servings
Ingredients
- Potatoes
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- Aioli
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Nutritional
- Serving Size: 1 (57.4 g)
- Calories 167.5
- Total Fat - 16.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 2.9 mg
- Sodium - 476.7 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 2.7 g
- Sugars - 0.9 g
- Protein - 0.9 g
- Calcium - 9.1 mg
- Iron - 0.3 mg
- Vitamin C - 6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
POTATOES: preheat oven to 375 degrees °F. Line a jelly roll pan with foil (12"x17" baking sheet).
Step 2
Toss potato wedges with oil and salt, until thoroughly coated; spread potatoes in a single layer.
Step 3
Bake 30 – 35 minutes, stirring occasionally, until evenly golden brown. Remove from oven.
Step 4
AIOLI: Puree avocado, garlic, olive oil, lemon juice, jalapeño, salt and cayenne, if using, with immersion blender until smooth and creamy. (add a little water if it seems too thick.)
Step 5
SERVE: Drizzle potatoes with aioli or dip warm potato wedges into aioli.
Tips
No special items needed.
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