Today was a very productive Sunday, I had brunch with a few of my favourite ladies, stopped at the in-laws for a quick chat and a cuddle with Nathan’s second cousin’s new baby girl, I dug up the ground in my veggie patch in preparation for planting, meal prepped lunches for the week and gave the house a speed clean.

As you can imagine, I worked up quite the appetite. One of my all time favourite go-to snacks is roast potato chunks with creamy avocado dipping sauce. I was craving it today and just had to make it, Nathan LOVED it and gobbled it down after helping me with the garden (when I say helping, it’s more like I was helping him if I’m honest, he did majority of the digging, but I suppose this epic plate of potatoes made up for it).

Both the potato chunks and the creamy avocado dip are super easy to make, providing a filling, delicious, healthy snack which can be adjusted to serve as many people as required! Vegan and plant based foods do not have to be boring, tasteless and complicated!

I hope you enjoy this simple yet flavourful recipe, if you make it let me know how you liked it and feel free to tag me on insta if you share it using #KiahsKitchen or @kiahs.kitchen or leave a rating with a comment down below, subscribe to my blog to be the first to learn about my new recipes!

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Roast Potato Chunks with Creamy Avocado Dip

A super easy, healthy and flavourful recipe that can be tailored to serve as little or as many people as required! Great for a filling snack when you're hungry or even as an appetiser at a family barbecue!

Course Side Dish, Snack

Cuisine Mediterranean

Keyword healthy snack, roast potato, vegan snack, wholefood snack

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Roast Potatoes

• 6-8 whole white potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp smokey paprika
• 1 tsp mixed herbs
• 1 tsp garlic powder
• 1 pinch black pepper

Creamy Avocado Dip

• 1-2 medium avocados
• 0.5 tsp garlic powder
• 1 whole lemon
• 1 tbsp vegan mayonaise
• 1/4 cup fresh corriander
• 1 pinch salt
• 1 pinch black pepper

Instructions

Roast Potato Chunks

1. Preheat the oven to 180 degrees Celsius (fan forced) and line a large baking tray with baking paper or a silicone baking mat

2. Wash potatoes and dice into 2-3cm cubes (or wedges if you prefer) and place on the baking tray

3. Drizzle the olive oil over the potatoes and sprinkle on the garlic powder, mixed herbs, paprika, salt and pepper, mix through thoroughly with your hands and ensure the potatoes are spread out on the tray

4. Place tray in the oven and set timer for 30 minutes, check halfway through and turn potatoes to make sure they are cooking evenly

5. At 30 minutes the potatoes should be cooked through and crispy on the outside, if they need a little longer, leave them in the oven for another 10 minutes

Creamy Avocado Dip

1. In a small blender (I use my NutriBullet) place the avocado, garlic powder, salt, pepper, juice of the lemon, vegan mayo and fresh coriander leaves

2. Blend until the mixture is smooth, taste and add any further ingredients desired

3. Serve up the roasted potato chunks on a platter with the creamy dip in a bowl on the side and enjoy!

Recipe Notes

This recipe can be easily adjusted to serve as many people as required, just double or even triple the ingredients to suit your needs!