Ingredients for Peruvian Potatoes With Avocado Dip
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How to Make Peruvian Potatoes With Avocado Dip
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together 2 tablespoons olive oil, 1 teaspoon paprika, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, and salt and pepper to taste.
- Add 2 pounds of small red potatoes, cut into wedges, to the bowl and toss to evenly coat with the spice mixture.
- Spread the potato wedges in a single layer on a large baking sheet. Roast for 40-50 minutes, flipping halfway through, until golden brown and tender.
- While the potatoes are roasting, prepare the avocado dip. In a medium bowl, mash 2 ripe avocados with 1/4 cup sour cream or Greek yogurt, 2 tablespoons lime juice, 1/4 cup chopped cilantro, and salt to taste. Adjust seasoning as needed.
- Serve the warm, crispy potato wedges immediately with the creamy avocado dip for a truly unforgettable taste experience.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
12g
Carbs
6g