Peruvian Potatoes with Avocado Dip

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Peruvian Potatoes with Avocado Dip

Peruvian Potatoes with Avocado Dip
2 tbsp. olive oil
1½ tsp. chili powder
1 tsp. paprika
1 tsp. garlic salt
1 tsp. ground cumin
1 (28- oz.) package Sunset Fingerling Potatoes (or 1½ lbs. baby potatoes), halved
2 ripe avocados, peeled, pitted and mashed
1/4 cup sour cream
2 tbsp. chopped fresh cilantro
1 tbsp. lime juice
1 tsp. garlic salt

Prep: 10 minutes, Cook: 40 minutes, Serves: 8

1. 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 minutes, stirring occasionally.

2. Stir together all dip ingredients in a medium bowl. Serve with warm potatoes.

Nutritional Information:
208 calories, 3 g protein, 12 g total fat (2 g sat., 0 g trans), 23 g carbohydrate, 6 g fiber, 1 g sugar, 5 mg cholesterol, 253 mg sodium, 5 points


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