Crispy on the outside and soft on the inside, these Oven Roasted Potato Wedges with Avocado Wasabi Aioli will brighten up your family dinner or appetizer menu!
What are you thoughts? Like it, hate it, never tried it?
Most people think of the green stuff that comes on the side of sushi when they think wasabi. And to be honest, thats what I think of too. I hadn’t really used it any place else before. But one of the challenges I set for myself this year is to try new things, things that I normally wouldn’t use. Get out of my comfort zone!
Well, I have to admit that my mom helped usher me into the wasabi world. While my parents were here for Christmas my mom put her Le Cordon Bleu culinary skills to work and made this amazing Ribeye dinner and served the Ribeye with two amazing sauces. To be honest the Ribeye by itself was good enough, but I’m a sauce girl so I couldn’t resist.
The first sauce was a warm Chimichurri sauce … good … but not wow your socks off. The second sauce was a wow your socks off sauce. It was a Wasabi Cream sauce, it has caramelized shallots, garlic, butter, paprika, cognac, wasabi, and cream. Ya’ll I literally just poured this sauce all over my plate, no shame!
But having this sauce made me realize you can easily tame down the “heat” of wasabi, it’s actually pretty comparable to the taste of horseradish sauce and people use that alot. So why not wasabi? Well, today we are diving head in!
We are seasoning up some Yukon potatoes (skin on of course), chopping them into wedges, baking them until they are crispy on the outside and warm and soft on the inside then serving them along side this Avocado Wasabi Aioli dipping sauce. Yup, I know. Sounds amazing and it is! Sprinkle with a little fresh cilantro for garnish and you have yourself a side dish people won’t be able to stop eating!
I served these fries along side Pulled Pork Siders, but they could easily be an appetizer for your Superbowl party this weekend! Top them with some chopped steak, chicken, or shredded pork and turn them into nachos!
It doesn’t matter how you serve them. JUST MAKE THEM!
- 10 large yukon potatoes, cut in wedges
- 2 teaspoon of smoked paprika
- ½ teaspoon of chipotle chili powder
- 1 teaspoon of dried cilantro
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 4 tablespoon of olive oil
- ½ cup of mayo
- 1 avocado
- ½ teaspoon of wasabi
- 2 tablespoons of fresh cilantro
- ¼ teaspoon of smoked paprika
- ¼ teaspoon of garlic powder
- salt & pepper
- juice of one lime
- Preheat over to 425.
- In a large bowl add potatoes.
- In a small bowl add smoked paprika, chipotle chili powder, dried cilantro, salt, and pepper. Stir to combine.
- Sprinkle spice mixture over potatoes and add olive oil to potatoes as well. Toss potatoes to coat them all in spice mixture and olive oil.
- Spray a two baking sheets with PAM. Add potatoes to baking sheet and spread out in a single layer.
- Bake for 45 minutes to 1 hour. (do not flip)
- Remove from oven and let cool.
- In a small food processor add mayo, avocado, wasabi, cilantro, smoked paprika, garlic powder, lime juice, salt, and pepper. Puree until smooth.
- Serve potatoes with