Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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)

Instruction

  • 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!