These Potato Wedges with Vegan Avocado Dip are the perfect snack for two or meal for one. Lightly oiled and baked keeps these low fat.
FOR POTATO WEDGES
- 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
FOR AVOCADO DIP
- 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
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.