Peruvian Potatoes With Avocado Dip
Ready In: 55 mins
Serves: 8
Ingredients
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 1⁄2 lbs fingerling potatoes (can use baby potatoes cut in half)
Avocado Dip
- 2 avocados, ripe peeled, pitted and mashed
- 1⁄4 cup sour cream
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon garlic salt
Directions
- Preheat oven to 400°F
- Stir together oil and dry seasonings in a large bowl. Add potatoes and stir well to coat with mixture. Place on a large baking sheet and cook for 40 to 50 minutes (golden brown and tender when poked with fork), stirring occasionally.
- Stir together all the dip ingredients in medium bowl.
- Serve warm potatoes and avocado dip together.
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