Celebrate the start of summer with a new twist on roasted potatoes with this creamy avocado and sour cream dip. Sponsored by Daisy.
4 to 5
For the potatoes:
2 (24-ounce) bags petite red or white potatoes, washed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 1/4 teaspoons kosher salt
1 1/2 teaspoons chili powder
6 tablespoons Frank’s hot sauce, divided
2 tablespoons your favorite BBQ sauce, divided
For the dip:
2/3 cup Daisy sour cream
1 ripe avocado, scooped out and pit removed
1/4 cup freshly torn cilantro
1 teaspoon salt
3 teaspoons white vinegar
To make the potatoes: Preheat oven to 425 degrees, and line a baking sheet with parchment paper. Spread potatoes evenly on the parchment paper and top with oil, garlic powder, salt, chili powder, 3 tablespoons of the Frank’s hot sauce and 1 tablespoon of BBQ sauce. Massage all together, spread out evenly again and roast for 25 to 30 minutes until potatoes are golden brown and crisp.
Prepare the dip: In a food processor or using an immersion blender with a cup attachment, blitz together the sour cream, avocado, cilantro, salt and vinegar. Pour into a serving bowl and set aside.
Remove potatoes from oven and immediately toss with remaining 3 tablespoons of hot sauce and 1 tablespoon of BBQ sauce. (For a less spicy potato simply skip this step.)
Serve hot potatoes alongside avocado sour cream dip for a delicious side dish.