Peruvian Potatoes With Avocado Dip Recipe

Spice up your next gathering with these irresistible Peruvian-inspired potato wedges! Perfectly crispy on the outside and fluffy on the inside, these warm potato wedges are tossed in a vibrant blend of spices and then served with a creamy, dreamy avocado dip. This recipe is inspired by Riley's Something Extra and is guaranteed to be a crowd-pleasing appetizer or side dish. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 55 mins
Calories 189.2 kcal
Protein 5g
Rating 4.2 (6 Reviews)
Peruvian Potatoes With Avocado Dip 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peruvian Potatoes With Avocado Dip

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How to Make Peruvian Potatoes With Avocado Dip

  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. Add 2 pounds of small red potatoes, cut into wedges, to the bowl and toss to evenly coat with the spice mixture.
  4. 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.
  5. 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.
  6. 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