Roasted Potato Fries With Avocado Aioli Recipes
ROASTED POTATO FRIES WITH AVOCADO AIOLI
This Roasted Potato Fries with Avocado Aioli recipe is courtesy of What's Gaby Cooking as part of the U.S Potato Board's Potato Lovers Club. It's easy to make and great for entertaining or as a delicious weeknight side.
Provided by Potato Goodness
Categories U.S. Potato Board
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- For the Roasted Potato Fries: Preheat oven to 425 degrees F. On a large baking sheet, combine the fingerling potatoes, olive oil, paprika, salt, garlic powder and pepper. Toss to combine until the potatoes are evenly coated with the spice mixture and olive oil.
- 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.
- For 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.
Nutrition Facts : Calories 261 calories, Carbohydrate 27.4 g, Cholesterol 4.2 mg, Fat 16.5 g, Fiber 7.3 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 236.9 mg, Sugar 0.7 g
OVEN ROASTED POTATO 'FRIES'
Make and share this Oven Roasted Potato 'Fries' recipe from Food.com.
Provided by Chuck Hughes
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F.
- Cut the potatoes into nice thick "handcut fry slices," put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove the excess starch.
- Drain the potatoes and pat dry on paper towel.
- Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika.
- Bake until tender and golden crispy outside, about 40 minutes. When out of the oven, hit them with some dashes of steak spice.
ROASTED POTATO FRIES WITH AVOCADO AIOLI
This Roasted Potato Fries with Avocado Aioli recipe is courtesy of What's Gaby Cooking as part of the U.S Potato Board's Potato Lovers Club. It's easy to make and great for entertaining or as a delicious weeknight side.
Provided by Potato Goodness
Categories U.S. Potato Board
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- For the Roasted Potato Fries: Preheat oven to 425 degrees F. On a large baking sheet, combine the fingerling potatoes, olive oil, paprika, salt, garlic powder and pepper. Toss to combine until the potatoes are evenly coated with the spice mixture and olive oil.
- 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.
- For 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.
Nutrition Facts : Calories 261 calories, Carbohydrate 27.4 g, Cholesterol 4.2 mg, Fat 16.5 g, Fiber 7.3 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 236.9 mg, Sugar 0.7 g
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