Greek Style Potatoes with Avocado Dip
Try this Greek Style Potatoes with Avocado Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp salt
- juice of one lemon
- 1 tbsp garlic powder
- 1/2 tsp garlic powder
- 2 tbsp lemon juice
- 2 tbsp oregano
- 1 tsp pepper
- 2 tbsp evoo
- for avocado dip:
- for potatoes:
- 5 large russet potatoes cut into wedges
- 5 tbsp evoo
- note: add as much or as little seasoning (i love a
- 2 avocado, mashed
- salt and pep to taste
- thinly sliced red thai chili pepper (as little or
- Carbohydrate 69.7039386834944 g
- Cholesterol 0 mg
- Fat 19.278613359125 g
- Fiber 5.35468276234563 g
- Protein 8.36276057766239 g
- Saturated Fat 2.70422751285749 g
- Serving Size 1 1 Serving (403g)
- Sodium 19.6468128216679 mg
- Sugar 64.3492559211487 g
- Trans Fat 0.611631359002768 g
- Calories 471 calories
Preheat oven to 375FLine a baking sheet with parchmentInto a large mixing bowl add all your ingredients for the potatoes. Note: You could do this, marinate for a few hours then cook.Stir till well combined then transfer to baking sheet.Cook for 35-45 minutes - depending on how thick or thin your potatoes are. You'll know they're ready when golden and super crispy. Like the oregano might even look burnt.In the mean time prepare your avocado dip by adding all ingredients into a bowl and stirring well. Store in fridge till potatoes are ready.Once ready serve in a bowl or sharing plate style!So so good.Note: for extra crispiness finish your potatoes off with a 5 minute broil in the oven.
