Smoky Buffalo Potatoes with Avocado Dip

August 24, 2018

Smoky Buffalo Potatoes with Avocado Dip

We're about to amp up your potato game! Click here for the full video tutorial.

 

Smoky Buffalo Potatoes with Avocado Dip

For the potatoes:

2 (24-ounce) bags petite red or white potatoes, washed and halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 1/4 teaspoons kosher salt

1 1/2 teaspoons chili powder

6 tablespoons Frank’s hot sauce, divided

2 tablespoons your favorite BBQ sauce, divided



For the dip:

2/3 cup  sour cream

1 ripe avocado, scooped out and pit removed

1/4 cup freshly torn cilantro

1 teaspoon salt

3 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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