How to make the perfect roasted potato
To get a nice sear on the side of the potatoes, pat dry the potatoes after you wash them. Place them in a bowl with your seasoning and oil of choice. In this recipe I used avocado oil.
When you place the potatoes on the pan, do not overcrowd the pan. Also, if you have larger pieces, place them on the parameter of the sheet because they will cook a little faster.
These potatoes were in for 20 minutes but I would check them after 15 minutes. You can stir once if you’d like to sear multiple sides. I like one side really crispy so I don’t stir them at all.
Avocado sauce with lime
Often, roasted potatoes or fries are accompanied by sour cream or ranch dressing. I love the creamy tang that they provide and I wanted to replicate those using more nutritious foods.
I remembered my instant pot Korean bbq chicken tacos with avocado crema and thought that may just be the perfect complement for these potatoes.
I tweaked the seasoning slightly however the base of avocado and greek yogurt remain the same.
This recipe makes more lime avocado sauce than you will need for the roasted potatoes. You can store the leftovers in a tightly sealed container in the fridge. Use over fajitas or tacos or thin it out with some water or oil and use it as a salad dressing.
How to serve loaded roasted potatoes with bacon
As I mentioned above, these potatoes would make a fantastic appetizer for gatherings. You could also make them as a dinner side with chicken, beef or fish.
To serve, lay the warm potatoes on a serving dish or platter. Spoon or drizzle the lime avocado sauce over top. Next, add the crispy pieces of bacon, fresh herbs and sea salt flakes.
Loaded roasted potatoes with bacon and lime avocado sauce
2 pounds small unpeeled red potatoes, cut into wedges
1–2 tablespoons avocado oil (or whatever oil you prefer)
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
6 slices of bacon, cooked and chopped
cilantro or parsley for garnish (optional)
3 tablespoons lime avocado sauce (below)
Lime avocado sauce
1 avocado, halved & pitted
1 (5.3 oz) container of plain, greek yogurt
2 limes, juiced
1/4 teaspoon cayenne pepper (add extra if you’d like more heat!)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 garlic cloves
4 tablespoons of milk of choice (I used almond milk)
To roast the potatoes
Preheat the oven on 400 F.
Add diced potatoes, oil and seasoning to a bowl. Mix well.
Layout on baking sheet (don’t overcrowd the pan). TIP: if you have bigger pieces, place those along the parameter because they’ll cook more.
Place baking sheet on the bottom rack and cook for 15-20 minutes.
Place on platter or serving dish out of the oven.
Lime avocado sauce
While the potatoes are cooking, place all ingredients above in a food processor or blender. Blend until smooth. If you want it thinner, add more milk. Taste for seasoning, add more sea salt if necessary.
To serve, add sauce over the potatoes. Sprinkle bacon bits on top. Garnish with parsley, cilantro and/or sea salt. TIP: You won’t need all of the sauce so you can store the remainder in the fridge. Use on tacos, fajitas or chicken!