Garam Masala Baked Potatoes with Avocado and Parsley Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the potatoes:
- 1 kg potato (s)
- 3 tablespoon vegetable oil
- 2 teaspoon garam masala
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 tablespoon polenta meal
For the dip:
- 200 g soy yourt (yourt alternative)
- 1 avocado (s)
- 1 clove garlic
- 1 handful leaf parsley
- 1 teaspoon lemon juice
- 1 teaspoon agave syrup
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Quarter or eighth of the potatoes, depending on the size.
- Mix the remaining ingredients, except for the polenta semolina, in a bowl. Add the potatoes and toss them well until all the potatoes are covered with the seasoning mixture. Add the polenta meal and stir well again. Spread the potatoes on a baking sheet.
- Bake in the middle of the hot oven for approx. 40 - 50 minutes until they are crispy.
- Mix the ingredients for the dip in the mixer and serve the dip with the potatoes.
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