Roasted Potatoes with Spicy Avocado Aioli
Created by Linky on July 4, 2024
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 35m
- Recipe #43091
Ingredients
- Potatoes
- 1 1/2 pounds yellow or red potatoes, scrubbed and cut into wedges (1/2-inch wide)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Aioli
- 1 ripe, fresh avocado, halved, pitted and peeled
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped jalapeño pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne or pepper flakes (optional or to taste)
How to Make
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Step 1: POTATOES: preheat oven to 375 degrees °F. Line a jelly roll pan with foil (12"x17" baking sheet).
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Step 2: Toss potato wedges with oil and salt, until thoroughly coated; spread potatoes in a single layer.
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Step 3: Bake 30 – 35 minutes, stirring occasionally, until evenly golden brown. Remove from oven.
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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.)
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Step 5: SERVE: Drizzle potatoes with aioli or dip warm potato wedges into aioli.