Crispy Baked Potatoes with Avocado Aioli

Crispy Baked Potatoes with Avocado Aioli, vegan and gluten free.

For crispy potatoes:
8 medium young potatoes (2 per person)
coarse salt
freshly ground pepper
garlic powder
olive oil
fresh parsley

For avocado aioli:
1 ripe avocado
2 cloves of garlic
juice of 1/2 lemon
2 tablespoons olive oil
salt
pepper

View the full recipe at Dear Kitchen →