These potatoes make an excellent side dish to any protein of your choice. The paprika lends a smoky flavor that goes excellent with anything you’re throwing on the grill.
3 medium Sweet, Russet, white or other potatoes (about 2 lbs.)
2 1/2 Tbsp. cornstarch
3 Tbsp. extra virgin olive oil
1 1/2 tsp. smoked paprika
1/2 tsp. each sea salt and ground pepper
Avocado Chimichurri Sauce
1 large garlic clove
2 green onions, roughly chopped
1/2 Tsp sea salt
1 jalapeno, stemmed and roughly chopped
1/2 cup cilantro
1/2 cup flat leaf parsley
1 Tbsp fresh oregano
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1/4 cup extra virgin olive oil
2 ripe avocados
Preheat oven to 425’. Wash and dry the sweet potatoes and cut them into 1-1/2” wedges. Put the wedges and cornstarch in a large plastic bag and toss to coat.
Onto a large rimmed baking tray, dump the wedges and drizzle on the olive oil, smoked paprika, salt and pepper. Toss everything to coat with your hands and spread the wedges into a single layer. Bake in the upper third of the oven for 30 minutes or until the edges are just browned.
While the potatoes roast, prepare your sauce. Into a food processor, combine the garlic, green onions and salt and run until well chopped. Add the jalapeno and pulse a few times to chop. Add the cilantro, parsley, oregano, vinegar, lemon juice and oil and pulse a few more times until just roughly combined. Dice the avocados and put them into a mixing bowl. Add a few spoonfuls of the chimichurri and mash it into the avocado, adding more to taste.
Serve the warm potatoes with the dip on the side.
Recipe by Sara Forte