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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Wash the Peruvian potatoes thoroughly. Leave the skins on for added texture and flavor.

Step 3

Cut the potatoes into halves or quarters, depending on their size, to ensure even cooking.

Step 4

In a large bowl, toss the potatoes with olive oil, salt, paprika, and garlic powder until evenly coated.

Step 5

Spread the potatoes out on a baking sheet lined with parchment paper, ensuring they don’t overlap.

Step 6

Roast the potatoes in the preheated oven for 20–25 minutes, flipping halfway through, until they are golden and crispy on the edges.

Step 7

While the potatoes are roasting, prepare the avocado dip.

Step 8

Halve the avocados, remove the pits, and scoop the flesh into a blender or food processor.

Step 9

Add the lime juice, cilantro, Greek yogurt, finely chopped jalapeño, salt (about 1/4 teaspoon or to taste), and black pepper to the blender.

Step 10

Blend the ingredients until smooth. Taste and adjust seasoning as needed.

Step 11

Transfer the avocado dip to a serving bowl and set aside.

Step 12

Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes.

Step 13

Arrange the warm potatoes on a serving platter alongside the avocado dip and garnish with a sprinkle of fresh cilantro if desired.

Step 14

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1061.1g)

Amount per serving	% Daily Value*
Calories	1322.6

Total Fat 87.7g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1.5mg	0%
Sodium 2446.8mg	0%
Total Carbohydrate 131.6g	0%
Dietary Fiber 36.1g	0%
Total Sugars 7.9g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 142.8mg	0%
Iron 5.9mg	0%
Potassium 3643.5mg	0%

*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.

Source of Calories

Fat: 56.2%

Protein: 6.3%

Carbs: 37.5%