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!)
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!