Recipes

Cooking Times

Ready in: 1 hour 5 minutes
Prep time: 15 minutes
Cook time: 50 minutes
Serves: 4

Ingredients

• 1 bag 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 Curly Parsley
• 1 bunch avocado
• 1 avocado
• 2 garlic cloves
• 3 tablespoons olive oil
• 1/4 cup water
• 1/2 cup Dijon mustard
• 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!