• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Snacks + Sides, Vegan, Vegetables, Vegetarian · February 15, 2021

Crispy Potatoes with Avocado and Dill

Jump to Recipe Print Recipe
Finished Crispy Potatoes topped with avocado and hot sauce

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
  • Achieving crispiness!
  • The key to mashed avocado
  • Need a little something extra?
  • FAQ
  • Looking for similar potato recipes?
Whole, raw red potatoes

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!

Sliced, raw red potatoes

Achieving crispiness!

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!

Seasoned red potatoes

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.

Roasted red potatoes

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:

  • parsley
  • basil
  • cilantro
  • sage
Finished crispy potatoes with avocado and dill

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!)
Finished crispy potatoes with avocado and dill

FAQ

My potatoes didn’t come out crispy. What’s the problem?

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!

What herbs should I avoid for this recipe?

Mint and thyme never seem to work well for the avocado mash. Steer clear!

I don’t have any lemons. Does lime juice work?

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?

Crispy Calabrian Chili Potatoes with Lemon Parsley
These spicy, crunchy potato medallions are the perfect bite. Mix the hot, crispy potatoes with a bright, herby gremolata and it makes the best side dish, appetizer or snack.
Check out this recipe
Lemon Honey Brown Butter Roasted Potatoes
Everyone deserves their perfect potato, and these are mine. Crispy on the edges, creamy in the center, and drizzled with an easy, lemony honey brown butter. Pair with ricotta and blistered tomatoes and it's pure potato heaven.
Check out this recipe
Dinner Party Potatoes
These cheesy potatoes are perfect for any dinner party because they're easy, quick and so delicious. Cheese and potatoes are best friends, so why not layer a heaping pile of freshly grated cheese on these perfectly crisp potatoes? Sounds like heaven to me.
Check out this recipe

And that’s everything for these Crispy Potatoes with Avocado & Dill!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

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

If you are looking for an easy but impressive appetizer or party snack, these Crispy Potatoes with Avocado & Dill are it! Easy to make and done in half an hour, these bite-sized potatoes are the perfect combination of crispy, salty, fatt, and acidic. They are a total bar food recipe and will leave you wanting to eat the whole plate by yourself (and hey, there's no shame in that game!)
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:30 minutes mins
Total Time:40 minutes mins
Course: Appetizer, Snack
Keyword: appetizer, avocado, bar food, crispy, gluten free, potatoes, snacks, vegan, vegetarian
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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!

Posted In: Dairy Free, Gluten Free, Recipes, Snacks + Sides, Vegan, Vegetables, Vegetarian

You’ll Also Love

Rhubarb Salad with Little Gems, Hazelnuts & Parmesan
Charred Citrus Caprese
Carrot & White Bean Soup with Harissa Sesame Oil

Reader Interactions

Comments

  1. Grace says

    March 8, 2021 at 2:13 am

    first time I’ve gotten that 10/10 soft, crispy potato perfection! Forever queen shit from you and your recipes <3

    • Justine says

      March 8, 2021 at 10:13 am

      omg adore u and thank you for taking the time to comment this!

Next Post >

Vegan Levain Style Cookies

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Broken Plane Cocktail

  • Radio Bakery Sourdough Focaccia

  • Avocado Chickpea Salad with Tzatziki-Style Dressing

  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Homemade Butter

Latest on Instagram

Grilled corn with Smoky Sesame Hot Honey and @athe Grilled corn with Smoky Sesame Hot Honey and @athenosfeta chunks, my favorite summer side to serve right now #AthenosPartner

The salty Athenos Feta Chunk just proves that #FoodNeedsFeta because this corn would feel a little naked without it. While the sesame hot honey is one of my favorite things, it needs a little saltiness from the feta to make it sing. Sweet corn, salty feta, hot honey - work so well together.

Athenos Fets chunks are some of my favorite cheese to purchase, it’s so versatile and can really be a topper for anything. You can find it in your grocery store and I hope this recipe makes it to one of your summer parties! 

#FoodNeedsFeta

https://justinesnacks.com/grilled-corn-with-sesame-hot-honey-feta/
same sentence, different font https://justinesnac same sentence, different font

https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#focaccia #sourdoughfocaccia
Zucchini girl summer, meet smoky tomato quinoa 🤝

https://justinesnacks.com/smoky-tomato-quinoa-with-tilapia/
had @radiobakerynyc focaccia months ago, fell in l had @radiobakerynyc focaccia months ago, fell in love, spent five weeks reverse engineering it, bought the exact pan they use, and yes I’ll get a microphone. 

Full recipe at: https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#sourdoughfocaccia
I love how I wait until it’s very hot outside to I love how I wait until it’s very hot outside to upload this, but tteokbokki is a year round food!!

https://justinesnacks.com/summer-tomato-tteokbokki/

Also one correction note** tteok means rice cakes and tteokbokki is the simmered version I believe!
I like it when salads just look like gigantic dips I like it when salads just look like gigantic dips

https://justinesnacks.com/avocado-chickpea-salad-with-tzatziki-style-dressing/

#cookingforone
justine_gardens How we built it, what we’re gr justine_gardens 

How we built it, what we’re growing, exactly what to say at Home Depot to get your lumber (lol), + the infamous garden clogs will all be in the blog and newsletter tomorrow! 

#citygarden #raisedgardenbeds
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue