INGREDIENTS

• 1 ½ pounds fingerling potatoes
• 3 tablespoons avocado oil
• Salt and pepper
• Smoked paprika
• ¼ cup finely chopped fresh parsley

INSTRUCTIONS

1. Boil potatoes in a pot of salted water until barely tender – about 10 minutes. Drain and allow to dry completely and cool until able to handle.
2. Slice potatoes in half lengthwise.
3. Heat large pan over medium-high heat and saute the potatoes on each side until crispy and golden brown – about 2 minutes per side.
4. While still hot, season with salt, pepper, smoked paprika and parsley.
5. Serve with aioli for dipping.

AVOCADO AIOLI INGREDIENTS

• 1 ripe avocado
• ¼ cup chopped chives
• 3 tablespoons lemon juice
• 2 tablespoons fresh chopped tarragon leaves
• 1 teaspoon honey
• 2 garlic cloves, minced
• ¼ cup olive oil

INSTRUCTIONS

1. Blend everything except olive oil until smooth.
2. With blender running, slowly add olive oil until emulsified, season with salt and pepper.