Go Back
–+ servings

Crispy Potatoes with Avocado & Dill

If you are looking for an easy but impressive appetizer or party snack, these Crispy Potatoes with Avocado & Dill are it! Easy to make and done in half an hour, these bite-sized potatoes are the perfect combination of crispy, salty, fatt, and acidic. They are a total bar food recipe and will leave you wanting to eat the whole plate by yourself (and hey, there's no shame in that game!)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings

Ingredients

  • 1 pound small red potatoes, halved
  • 1 tablespoon Diamond Crystal kosher salt, for boiling
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 large avocado, ripe
  • 1/4 cup fresh dill
  • Juice from 1/2 of a lemon
  • 1-2 tbsp hot sauce of choice, optional for topping

Instructions 

  1. Preheat your oven to 450°F.
  2. In a large pot of salted water, add your potatoes and bring to a boil. Boil for about 8 minutes or until fork tender.
  3. Drain the pot, but keep the potatoes in the pot. Use a wooden spoon to lightly rough up the tops and edges of the potatoes.
  4. Then toss the potatoes in olive oil, salt, garlic powder and pepper. Add more or less salt as you see fit.
  5. Place the potatoes with the cut side down on a parchment-lined baking sheet, making sure none are touching. Bake these at 450F° for 20 minutes, then flip and bake another 5-10 minutes or until golden brown and crispy.
  6. While the potatoes are baking, mash together the avocado, dill and lemon juice. Add salt & pepper to taste and set aside.
  7. When the potatoes are out of the oven, let them cool for 5 minutes before topping each with a tbsp-sized dollop of the avocado mixture.
  8. Top with hot sauce and serve warm!