Skillet Roasted Red Potatoes and Tangy Avocado Dip


My friend and I have a summer tradition: bake to a crisp at sunny Brighton Beach, then head to Tatiana’s on the boardwalk to get crispy fried potatoes and ice cold diet cokes. I wanted to make a version of our favorite potatoes that had a vegan dipping sauce, so I created Skillet Roasted Red Potatoes and Tangy Avocado Dip. Now I can re-live the summer tradition any time of year! The baby red potatoes are creamy on the inside, crisp on the outside. The addition of tahini adds a protein kick and the fresh dill will tickle your tastebuds. The avocado dip (as is anything involving avocados) is the perfect addition. Enjoy!

Skillet Roasted Red Potatoes and Tangy Avocado Dip

Total Time: 45 minutes

Skillet Roasted Red Potatoes and Tangy Avocado Dip

Ingredients

  • 10-12 Organic Baby Red Potatoes
  • Olive Oil
  • Black Mustard Seeds, Dill, Salt, Black Pepper
  • 2 Teaspoons Tahini
  • 2 Avocados
  • 1 Tablespoon Vegannaise
  • 1/2 Tablespoon Whole Seed Mustard
  • 1/2 Tablespoon Ground Horseradish
  • Juice from 1/2 a Lemon

Instructions

Rinse and boil all of the baby red potatoes until soft. Remove from heat, drain, and cut each one in half.

In a large cast-iron skillet, cover the botton with olive oil, a sprinkle of black mustard seeds, salt, and black pepper to your liking. If you are using dried dill, you can add in with the othr spices. Otherwise, wait until the end to add the fresh dill.

Lay each half of the baby red potato, face down, into the cast-iron skillet starting with concentric circles from the outer edge and working your way into the middle.

Turn heat on to almost the highest setting. Let these potatoes get crispy and brown on the bottom.

While you wait patiently for the magic to happen, grab a bowl and mash the avocados in with the Vegannaise, mustard, horseradish, and lemon juice. Set aside. (word of the wise, drop the avocado pit on top of the mixture to ensue it doesn't begin to brown)

Once the potato wedges are brown on the bottom, flip em all around to ensure the oil and spices have coated each wedge. Turn the heat off and add the tahini. The heat will melt the tahini making it really easy to toss around for even coating. If you are using fresh dill, add now!

Serve hot with the tangy avocado dip!