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Garam Masala baked potatoes with avocado and parsley dip

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Ingredients for 2 servings:

  • 1 kg potatoes
  • 3 tbsp vegetable oil
  • 2 tsp garam masala
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp polenta semolina
  • 200 g soy yogurt (yogurt alternative)
  • 1 avocado(s)
  • 1 garlic clove(s)
  • 1 handful of flat-leaf parsley
  • 1 tsp lemon juice
  • 1 tsp agave syrup
  • ½ tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C (top/bottom heat). Quarter or eighth the potatoes, depending on their size. Combine the remaining ingredients, except for the polenta, in a bowl. Add the potatoes and toss well until all the potatoes are coated with the seasoning. Add the polenta and toss well again. Spread the potatoes on a baking sheet. Bake in the hot oven on the middle rack for about 40-50 minutes, until crispy. Combine the ingredients for the dip in a blender and serve the dip with the potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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