Smashed Fingerling Potatoes with Herb Dip
Cooking Times
Ingredients
- 1 bag Cal-Organic Rainbow Fingerling Potatoes
- 1/4 cup avocado oil
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch Cal-Organic Curly Parsley
- 1 bunch Cal-Organic Dill
- 1 avocado
- 2 garlic cloves
- 3 tablespoons olive oil
- 1/4 cup water
- 1/2 cup Cal-Organic Cilantro
- 1 teaspoon Dijon mustard
- 1/4 cup dairy-free or regular feta cheese
- 1 lemon, juiced
Directions
1. Preheat the oven to 425 F.
2. In a small bowl combine the avocado oil, garlic granules, onion granules, ½ tsp salt, and pepper.
3. Wash the potatoes and place them in a bowl and toss with half of the oil mixture.
4. Lay the potatoes out on a sheet pan and bake for 20 minutes.
5. Wash and chop the cilantro and dill.
6. While the potatoes are baking, add the avocado, garlic cloves, olive oil, water, 1/3 cup dill, 1/2 cup cilantro, juice of 1 lemon, Dijon mustard, ½ tsp salt, and feta cheese into a blender and blend until smooth.
7. Remove potatoes from the oven and smash each potato down with the bottom of a small jar.
8. Drizzle the remaining oil mixture on the potatoes and bake for 30-40 more minutes until crispy.
9. Top with minced parsley and dill.
10. Serve immediately with dip!