Peruvian Potatoes With Avocado Dip |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Warm spicy potatoe wedges dipped in an avocado dip, yum! Found this in the Something Extra put out by Riley's it sounded like a party appetizer we would enjoy. 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) |
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:
1. Preheat oven to 400°F
2. 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.
3. Stir together all the dip ingredients in medium bowl.
4. Serve warm potatoes and avocado dip together.
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