This recipe combines the simplicity of Little Potatoes and dip without missing out on a healthy snack. Perfect for picnics and patios alike!

No cashews on hand or have a nut allergy? Raw sunflowers are a great substitute!

Prep
10 mins
Cook
20 mins
Serves
6
Ingredients
12
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Equipment

  • Large bowl
  • Blender

Ingredients

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  • 1.5 lbs Little Potatoes
  • 6 Tbsp olive oil, divided
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • (To taste) salt and pepper

Sauce:

  • 1 garlic clove
  • 1/2 cup water
  • 1/2 large avocado
  • 1/3 cup fresh dill
  • 1/3 cup raw cashews
  • 1/2 lemon, juiced

Instructions

  • Step 1

    Preheat your oven to 400 °F.

  • Step 2

    In a bowl, toss Little Potatoes with two tablespoons of the olive oil, dried herbs, salt, and pepper until well-coated. Transfer to a parchment paper lined baking sheet and bake for 20 minutes or until golden and tender.

  • Step 3

    While potatoes are baking, make the dipping sauce. In a blender, combine olive oil, garlic clove, water, avocado, dill, parsley, cashews, and lemon. Blend on high until mixture is creamy.

  • Step 4

    Serve potatoes with creamy dip!