Crispy Parmesan Potatoes with Avocado Dip (Print Version)
# Ingredients:
→ For the potatoes
01 -
700g waxy potatoes (about 1.5 lbs)
02 -
80g freshly grated Parmesan cheese
03 -
2 garlic cloves, minced
04 -
1 teaspoon sweet paprika powder
05 -
6 tablespoons canola or vegetable oil
06 -
Salt and freshly ground black pepper to taste
→ For the avocado dip
07 -
1 ripe avocado
08 -
1 garlic clove, minced
09 -
¼ red onion, finely diced
10 -
4 small cherry tomatoes, diced
11 -
1 lime, juiced
12 -
2 tablespoons plain yogurt (optional)
13 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Peel the potatoes and cut them into wedges. In a large bowl, toss them with oil, paprika powder, minced garlic, salt, pepper, and grated Parmesan cheese until evenly coated.
02 -
If using an air fryer, cook at 370°F (190°C) for 20-30 minutes until golden and crispy, shaking the basket halfway through cooking. Alternatively, spread on a baking sheet and bake in a preheated oven at 355°F (180°C) with fan for 30-40 minutes, turning occasionally.
03 -
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork and immediately stir in the lime juice to prevent browning. Add the minced garlic. Finely dice the red onion and cherry tomatoes, and fold them into the avocado mixture. If using, stir in the yogurt for extra creaminess. Season with salt and pepper to taste.
# Notes:
01 -
If you don't have an air fryer, these potatoes can be baked in a conventional oven at 355°F (180°C) with fan/convection.
02 -
These Parmesan wedges also pair beautifully with store-bought guacamole, sour cream, or tzatziki if you're short on time.