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Preheat oven to 450°F and grease a sheet pan. Place potatoes in a large pot and fill with enough water to cover potatoes by an inch. Bring to a boil over high heat and cook for 10-15 minutes until fork tender.
Strain the potatoes and let them cool for 5 minutes. Flatten each potato onto the sheet pan with the bottom of a coffee mug or jar until 1/2 inch thick. Drizzle each potato with Roasted Garlic Grapeseed Oil and season with Rodeo Rub. Bake for 25 minutes until crispy.
While potatoes bake, blend avocado, garlic, mayonnaise, and lemon juice together until smooth.
Serve potatoes garnished with avocado aioli and parsley.
Calories 200, Fat 11 grams, Saturated Fat 1.5 grams, Carbs 23 grams, Fiber 4 grams, Sugar 2 grams, Protein 3 grams, Cholesterol 5 milligrams, Sodium 190 milligrams
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