1 1/2 lb. peewee potatoes (red skinned, bananas, or a mix of both)

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1/8 tsp. sea salt

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1/2 cup canola oil

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3 Tbsp. unsalted butter

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1/2 lemon

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1 Tbsp. fleur de sel salt (such as Maldon)

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California Avocado Aioli (see make-ahead recipe, below)

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2 cloves garlic, peeled

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1/2 tsp. fine sea salt

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1 large egg yolk

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1/2 cup extra virgin olive oil, divided

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1 Tbsp. extra virgin olive oil, divided

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1/2 cup canola oil

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1/2 ripe, Fresh California Avocados, seeded and peeled

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1 lemon, for squeezing

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.