Avocados…. I love em, but I never get very creative with them. So I’ve decided to work on it. This sauce/dressing can be used on salads, alongside roasted veggies, or how I used them in this post… as a dipping sauce for fries!

I figured this might be a nice departure from the norm at our upcoming SUPERBOWL party and thought I’d share. The Avocado sauce calls for 2 Tbs of either greek yogurt or mayo (which is very little in comparison to how much dressing you end up with). I prefer it with the mayo, which is weird coming from me because I put greek yogurt in EVERYTHING that calls for dairy, but I really think the mayo makes it.

These potatoes are always super popular with everyone who tries them, and the sauce just takes them to the next level.

You will need:

about 1 yukon gold potato per person

Olive oil

salt

pepper

For the sauce:

2 Avocados

3/4 cup of water

Olive oil

2 lemons juiced (about 1/8 cup)

1 Tbs balsamic vinegar

1 1/2 tsp soy sauce

1/2 cup chopped chives

1/2 cup chopped fresh dill

1 clove of garlic

salt

2 Tbs greek yogurt or mayonnaise (i use the latter)

Preheat your oven to 425 F. Put a large sheet tray (big enough to fit all of your potatoes once cut) in the oven while it preheats.

Slice your potatoes into wedges.

You want your potatoes to be similar in size, so cut your larger wedges accordingly

Place the potatoes in a bowl, drizzle generously with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

Once your sheet tray has been heating in the oven for about 10 minutes or so, take it out and pour your potatoes directly on the tray. You’re going to  want to hear a sizzle and be sure that no potato is on top of another- contact with the tray is what will make them crispy. Let bake for about 12-15 minutes and check to see if the underside has begun to crisp. If so, using thongs, flip your potatoes and return to the oven to continue crisping. While they bake, prepare your sauce folks. When they’re done they should look like something this though.

For the sauce you will need a food processor or blender.

In it, toss your avocado.

Your water, balsamic vinegar, soy sauce, lemon juice, garlic, pinch of salt, and herbs.

Run your processor/blender and drizzle in a few tablespoons of olive oil until you get a smooth constancy (you won’t need a ton). Transfer your sauce to a bowl.

Now is the time where you decide what you’re going to add… greek yogurt or mayo. I chose mayo… which pretty much makes this an aioli, and me feel like I’m running a restaurant. Good things. Either way, whisk in your choice. Taste the sauce… Like I always say, if it tastes good but not great you probably need a little more salt OR acid (vinegar). Adjust accordingly.  ALSO, give your sauce a few minutes for the flavors to marry, and taste again.

Transfer your potatoes to your serving vessel… as well as your sauce and serve!