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August 24, 2018
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Smoky Buffalo Potatoes with Avocado Dip
For the potatoes:2 (24-ounce) bags petite red or white potatoes, washed and halved2 tablespoons olive oil1 teaspoon garlic powder1 1/4 teaspoons kosher salt1 1/2 teaspoons chili powder6 tablespoons Frank’s hot sauce, divided2 tablespoons your favorite BBQ sauce, divided
For the dip:2/3 cup sour cream1 ripe avocado, scooped out and pit removed1/4 cup freshly torn cilantro1 teaspoon salt3 teaspoons white vinegar
To make the potatoes: Preheat oven to 425 degrees, and line a baking sheet with parchment paper. Spread potatoes evenly on the parchment paper and top with oil, garlic powder, salt, chili powder, 3 tablespoons of the Frank’s hot sauce and 1 tablespoon of BBQ sauce. Massage all together, spread out evenly again and roast for 25 to 30 minutes until potatoes are golden brown and crisp.Prepare the dip: In a food processor or using an immersion blender with a cup attachment, blitz together the sour cream, avocado, cilantro, salt and vinegar. Pour into a serving bowl and set aside.Remove potatoes from oven and immediately toss with remaining 3 tablespoons of hot sauce and 1 tablespoon of BBQ sauce. (For a less spicy potato simply skip this step.)Serve hot potatoes alongside avocado sour cream dip for a delicious side dish.
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August 24, 2018