Girl. Do you mean to tell me it is 2021 and you do not know how to make crispy potatoes yet? Ok, well, never fear because Mama Snacks is here to guide you on this potato-avocado journey. We can call it a “potavocado” journey. Potavocado toast, if you will.
But in all seriousness, these Crispy Potatoes with Avocado and Dill will forever change how you cook potatoes. Plus, this recipe will not only teach you how to make a fool-proof crispy potato wedge, but it will also up your avocado game. This mashed avo perfectly balances the savory potato with acid, herbs and creaminess.
Table of contents
Choosing the perfect potato
I used red potatoes for this recipe for both their size and their starchiness. Very weird but fun fact: potatoes vary greatly in terms of their starch content and how they crispy up. There are lots of types of potatoes and they will all produce different results. I like red because they are small, sturdy, easy to slice and quick to boil.
Red potatoes also make this recipe a great appetizer and cuts down on cooking time. A win-win all around!
So it might seem a bit labor intensive to boil the potatoes first but trust me, without the boil then there is no crispy result! And that’s why we’re here, right? Boiling takes an extra 10 minutes, but will totally change the recipe.
After boiling (in salted water, of course!) until the potatoes are fork-tender, it’s important to rough them up a bit and increase the surface area. When you cut the potatoes lengthwise as this recipe calls for, it might seem like an unnecessary step. But, I like to rough up the tops and the edges because it keeps the bottoms intact and looking pretty!
Then, the potatoes roast in a hot-hot-hot oven, top side down. This is what is going to produce the best golden brown color (you will seriously start to think you deep-fried them) as well as a crunchy top.
Of course, you want to give the bottoms of the potatoes a little bit of love as well, so to even out the crunch I flip them about 2/3 of the way through. The top is the star, but we can never forget our poor little potato bottom.
The key to mashed avocado
And now for the star of the show, the perfect topping, the party dress for your potato: the avocado mix.
Guacamole has her time and place, but let’s be honest, what really makes guac so addicting is that amazing cilantro and the acidic zing of the lime juice. Let’s give the same love to our avocado recipe for this, but with a little more of a classic twist.
And that’s where dill and lemon juice come in. You either love dill or you hate dill, and I happen to love it. Plus, mixed with some fresh acid, it’s perfect for this avocado mix.
But if you are feeling pretty “meh” on dill, here are a few herbs to try:
Need a little something extra?
But I know what you are thinking – ok, this looks great, but it just needs something else. And you are totally right. To help this recipe achieve peak bar-food status, we need a sauce, a good one. And a hot one.
Here are some of my favorite sauces to add to this:
- Truff hot sauce (They don’t sponsor me and I still give them all the free love because it is so good!)
- Primal kitchens BBQ (A little acidic, but in a good way.)
- Frank’s Red Hot (Need I say more?)
- Momofuku Chili Oil Crunch (Clearly!)
If your potatoes aren’t crispy, they may have been too moist before they went into the oven. After roughing up the potatoes post-boiling, pat them dry with a paper towel to soak up excess water. That way the oil can really work its magic in the oven!
Mint and thyme never seem to work well for the avocado mash. Steer clear!
Lime would work perfectly in this recipe! I prefer lemon juice, but if lime is all you have, go for it.
Looking for similar potato recipes?
And that’s everything for these Crispy Potatoes with Avocado & Dill!
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Crispy Potatoes with Avocado & Dill
- 1 pound small red potatoes halved
- 1 tablespoon Diamond Crystal kosher salt for boiling
- 1 tbsp extra-virgin olive oil
- 1/2 tsp salt plus more to taste
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 large avocado ripe
- 1/4 cup fresh dill
- Juice from 1/2 of a lemon
- 1-2 tbsp hot sauce of choice optional for topping
- Preheat your oven to 450°F.
- In a large pot of salted water, add your potatoes and bring to a boil. Boil for about 8 minutes or until fork tender.
- Drain the pot, but keep the potatoes in the pot. Use a wooden spoon to lightly rough up the tops and edges of the potatoes.
- Then toss the potatoes in olive oil, salt, garlic powder and pepper. Add more or less salt as you see fit.
- Place the potatoes with the cut side down on a parchment-lined baking sheet, making sure none are touching. Bake these at 450F° for 20 minutes, then flip and bake another 5-10 minutes or until golden brown and crispy.
- While the potatoes are baking, mash together the avocado, dill and lemon juice. Add salt & pepper to taste and set aside.
- When the potatoes are out of the oven, let them cool for 5 minutes before topping each with a tbsp-sized dollop of the avocado mixture.
- Top with hot sauce and serve warm!