Peruvian Potatoes with Avocado Dip
Crispy, golden, and bursting with flavor, these Peruvian Potatoes with Avocado Dip combine the earthy richness of Peruvian potatoes with a creamy, zesty avocado dip for the perfect appetizer or snack. Roasted to perfection with a tantalizing mix of paprika, garlic powder, and olive oil, the potatoes develop a tender interior and crisp edges that are simply irresistible. The vibrant avocado dip, infused with lime juice, fresh cilantro, jalapeño heat, and a hint of Greek yogurt creaminess, serves as the ideal companion—both refreshing and indulgent. Ready in just 40 minutes, this dish is a colorful and crowd-pleasing addition to any gathering or weeknight meal. Perfect for fans of bold flavors and wholesome ingredients, this recipe is a true testament to the versatility of Peruvian cuisine.
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Recipe Information
Ingredients
- 500 grams Peruvian potatoes (such as Purple or Yellow Peruvian Potatoes)
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 large Ripe avocados
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro
- 3 tablespoons Greek yogurt
- 0.5 medium Jalapeño pepper, finely chopped
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 200°C (400°F).
Wash the Peruvian potatoes thoroughly. Leave the skins on for added texture and flavor.
Cut the potatoes into halves or quarters, depending on their size, to ensure even cooking.
In a large bowl, toss the potatoes with olive oil, salt, paprika, and garlic powder until evenly coated.
Spread the potatoes out on a baking sheet lined with parchment paper, ensuring they don’t overlap.
Roast the potatoes in the preheated oven for 20–25 minutes, flipping halfway through, until they are golden and crispy on the edges.
While the potatoes are roasting, prepare the avocado dip.
Halve the avocados, remove the pits, and scoop the flesh into a blender or food processor.
Add the lime juice, cilantro, Greek yogurt, finely chopped jalapeño, salt (about 1/4 teaspoon or to taste), and black pepper to the blender.
Blend the ingredients until smooth. Taste and adjust seasoning as needed.
Transfer the avocado dip to a serving bowl and set aside.
Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
Arrange the warm potatoes on a serving platter alongside the avocado dip and garnish with a sprinkle of fresh cilantro if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 7.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3644 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
