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Cook Time 30 minutes
Total Time 35 minutes
Servings 1 -2
Ingredients
FOR POTATO WEDGES
- 2 russet potatoes sliced in wedges
- 1 tsp olive oil
- 1 tsp paprika
- 3/4 tsp garlic powder
- 1/4 tsp black pepper
- salt to taste
FOR AVOCADO DIP
- 1 avocado
- 1/2 lime juiced
- 2 tbsp almond milk or other plain, non-dairy milk
- salt and pepper to taste
- red pepper flakes to taste
Instructions
- Preheat oven to 450 degrees and line a baking sheet with foil.
- Place sliced potatoes in a bowl with olive oil, paprika, garlic powder and pepper. Stir to coat potatoes evenly. Spray foil with non stick spray and spread potatoes out so they are not touching.
- Bake potatoes for 30 minutes, flipping halfway through.
- While potatoes are baking, prepare the avocado dip. Add avocado, lime juice and almond milk to a bowl and whisk together until smooth. Add remaining ingredients and stir to combine. Place in the fridge until ready to use.
- Remove potatoes from the oven and add salt. Serve immediately with avocado dip.
- Enjoy!
source thissavoryvegan.com
