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 will CHANGE the game. Yes, this recipe will teach you how to do a fool-proof crispy potato wedge, but it will also seriously up your avocado game. Now if I’m eating a mashed avo and it doesn’t have some acid or herbs in it? Girl bye.
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 tons of types of potatoes, and they will all give you a different result. I like red because they are small, sturdy, easy to slice and quick to boil.
Choosing the red potatoes also makes it great for an appetizer and seriously 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 we are HERE for the crisp! Team crunch, assemble! Boiling takes an extra 10 minutes, but will totally change the recipe.
After boiling (in salted water ofc) until the potatoes are fork tender, it is so important to ~rough them up~ a bit and increase the surface area. When you cut the potatoes lengthwise, like this recipe calls for, it might seem hard to do that, but what I like to do is rough up the tops and the edges. It keeps the bottoms intact (and looking pretty!)
And then we roast in a hot-hot-hot oven with the top side down. This is what is going to give us 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 ~cronch~ I flip them about 2/3 of the way through. The top is the star, but we can never forget our poor little potato butt.
And now for the STAR, the 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 the BEST is that amazing cilantro and the acidic zing of the lime juice. So 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 + lemon juice come in. You either love dill or you hate dill, and I happen to LOVE dill. Plus mixed with some fresh acid? A total win for this avocado mix.
But if you are feeling pretty “meh” on dill, here are a few herbs to try:
- parsley (my one love)
Herbs to skip for this? Mint and thyme, they never really seem to work for this one.
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 allllll the free love because omfg 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 (another need I say more?)
Of course, this recipe can be made so many ways. If you make your own riff on it I’d love to hear about it in the comments! Happy potato-making bbs.
Crispy Potatoes with Avocado & Dill
- 1 lb small red potatoes halved
- 1 tbsp salt for boiling
- 1 tbsp olive oil
- 1/2-1 tsp salt
- 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 450F.
- 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!
first time I’ve gotten that 10/10 soft, crispy potato perfection! Forever queen shit from you and your recipes <3
omg adore u and thank you for taking the time to comment this!