Recipe By: Gaby Dalkin of What's Gaby Cooking
This recipe is courtesy of What's Gaby Cooking, as part of the U.S Potato Board’s Potato Lovers Club program.
To make the Roasted Potato Fries:
Preheat an oven to 425°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.
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.
Nutritionals per serving (fries only): Calories 134, Fat: 5 g, Cholesterol: 0 mg, Sodium: 202 mg, Carbohydrates: 20 g, Fiber: 2 g, Potassium: 11 mg, Protein: 2 g, Vitamin C: 38%
Nutritionals per serving (aioli only): Calories 98, Fat: 9 g, Cholesterol: 5 mg, Sodium: 202 mg, Carbohydrates: 5 g, Fiber: 3 g, Potassium: 257 mg, Protein: 1 g, Vitamin C: 11%
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 108 (49%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 2.8mg||1 %|
|Sodium 40.8mg||1 %|
|Potassium 838.1mg||22 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 20.1g|
|Protein 4.1g||6 %|
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Calories per serving: 220
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