Baked Fries with an Avocado Dip

 Who doesn’t love baked potatoes? I’m such a big fan and I think that the secret for the perfect baked potato is in the outside crunchiness with a creamy inside!
And of course the spices… the spices make all

the difference! I added some of my favorites to this recipe but feel free to experiment with the flavors that you like the most.
To create the perfect dip I’ve used avocado, one of my all time favorite!
This magical creamy fruit is an incredible source of healthy fats, potassium, fiber and vitamins.
It’s amazing for the health of your skin, hair and nails and it’s incredibly versatile in the kitchen.
Here I made a super simple cream, but you can spread it on top of toast, but it in your pasta, smoothies or salads.. The possibilities are endless!

Ingredients for the potatoes:
6 organic potatoes
3 tbsp extra virgin olive oil
2 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/3 tsp black pepper
Ingredients for the dip: 
1 ripe avocado
juice of 1/2 lemon
3 fresh basil leaves
Directions:
1- Preheat the oven at 250C.
2- Wash well the potatoes and cut them in wedges. (leave the skin for extra crispiness)
3- Whisk well the oil, salt and spices in a bowl.
4- Add the potatoes to the bowl and mix it all together with your hands until every wedge is well coated.
5- Place the potatoes on a lined baking tray with parchment paper and put in the oven.
6- Let them bake and don’t touch them for 40 minutes. Flip them and let them cook for another 10 minutes.
7- At this point just blend all the dip ingredients until completely smooth.
Serve the potatoes hot with the avocado dip.

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