Peruvian Potatoes With Avocado Dip - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon cumin
1 1/2 lbs fingerling potatoes (can use baby potatoes cut in half)
Avocado Dip
2 avocados, ripe peeled, pitted and mashed
1/4 cup sour cream
2 tablespoons fresh cilantro
1 tablespoon lime juice
1 teaspoon garlic salt

Preparation

Preheat oven to 400\u00b0F
Stir together oil and dry seasonings in a large bowl. Add potatoes and stir well to coat with mixture. Place on a large baking sheet and cook for 40 to 50 minutes (golden brown and tender when poked with fork), stirring occasionally.
Stir together all the dip ingredients in medium bowl.
Serve warm potatoes and avocado dip together.