These potatoes with dip are a quick & easy game day snack. The potatoes have a cripsy outer shell with a hot pillowy potato inside & covered in butter & my Smoked Queso seasoning. The avocado ggreen onion dip gives the OG french onion dip a run for its money.
Special Equipment: Scale, Air fryer, Bowls, Whisk, Spatula
Level: Easy
Serves: 2-4
Shopping List
Produce
6 Each Yukon Gold Potatoes, medium size
1 Bunch Green Onions
1 Each Lemon
1 Each Avocado
Dry Goods
4 Tablespoon Kosher Salt
2 Tablespoon Smoked Queso Seasoning
Dairy
1 Cup Sour Cream
1 Tablespoon Unsalted Butter
Potatoes
Ingredients
6 Each Yukon Gold Potatoes, medium
3 Tablespoon | 42 g Smoked Queso Seasoning
1 Tablespoon | 14 g Unsalted Butter
2 Tablespoon | 28 g Kosher Salt
1 Each | 30 g Green onion Curls
Method
1. Pre-heat Air fryer to 400 degrees.
2. Wash & scrub the potatoes.
3. Pat dry, cut into wedges.
4. Toss with salt, place potatoes skin side up on the perforated basket or tray of your air fryer.
5. Cook for 15-20 minutes. Check to make sure potatoes are cooked all the way through.
6. Add potatoes to a large bowl, toss with butter & smoked queso seasoning. (Do not add smoked queso to potatoes before cooking, it tends to burn)
7. Plate, garnish with green onion curls. Serve hot with cold Avocado Green Onion Dip.
Notes: For a dairy free use a vegan butter or olive oil.
Avocado Green Onion Dip
Ingredients
1 Cup | 395 g Sour Cream
1 Each | 150 g Avocado
2 Tablespoon | 28 g Fresh Lemon Juice
2 Each | 50 g Green Onions, green & white parts
1 Tablespoon | 14 g Kosher Salt
Method
- Add sour cream, avocado, lemon juice & salt to a bowl.
- Whisk together while mashing but leaving the avocado a little chunky.
- Slice the whole green onion on a bias. Add to the sour cream mixture.
- Mix, taste & adjust seasoning.
Notes: For a dairy free dip replace the sour cream with a plant based sour cream.
Green Onion Curls
Ingredients
1 Each Green Onion, green part only
Ice Water
Method
1. Cut the top green part of the scallion into 2 inch pieces.
2. Slice to green onion pieces to lay flat and stack pieces on top of each other to slice thin, also known as the julienne cut.
3. Place into ice water for a minimum 15 minutes to curl.
4. Take out of ice water, pat dry, garnish potatoes & dip.
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