Smoky Buffalo Potatoes with Avocado Dip

August 24, 2018

Smoky Buffalo Potatoes with Avocado Dip

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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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