× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Roasted Potato Fries with Avocado Aioli

Share this

Print Recipe
Potato Type: Fingerling
Cuisine: American
Prep Method: Baked


Side DishSnack

Prep Time

10 Mins

Cook Time

25 Mins


Serves 6



Roasted Potato Fries

  • 1 ½ lbs fingerling potatoes, scrubbed and cut in half lengthwise
  • 2 Tablespoons olive oil
  • ¾ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly cracked black pepper

Avocado Aioli

  • 2 ripe avocados
  • 1/4 cup sour cream
  • 2 Tablespoons chopped basil
  • 1 Tablespoons minced garlic
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon red pepper flakes
  • Salt and freshly ground pepper to taste


To make the Roasted Potato Fries

  1. Preheat an oven to 425 °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 25-30 minutes until the potatoes crispy on the outside and tender on the inside.

To make the Avocado Aioli

  1. Cut the avocados in half lengthwise.
  2. Remove the pit from the avocado and discard.
  3. Remove the avocado from the skin and place the avocado flesh onto a cutting board.
  4. Cut the avocado into 1-inch pieces and transfer the avocado to a blender.
  5. 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.
  6. Taste and adjust salt and lemon juice if needed. If the mixture is too thick, add a teaspoon of water and blend until smooth.
  7. Serve with warm Roasted Potato Fries.


The nutritionals listed are for the roasted potato fries.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.


Loved everything about this recipe. It presents itself well, is quick and easy to make, and the aioli was the perfect...Read Full Review



Loved everything about this recipe. It presents itself well, is quick and easy to make, and the aioli was the perfect dipper for the roasted potatoes (the avocado aioli is strong enough to stand on its own).

Nutrition Facts Per Serving







Vitamin C










Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up