Roasted Potatoes With Guacamole

My husband and I cannot get enough guacamole! We probably have a Mexican-inspired dish every week. Potatoes are not the best carb, but sometimes it's alright to indulge a little. The original recipe can be found here.

Basic Guacamole

2 ripe avocados

1/2 ripe tomato (chopped)

a handful of cilantro

tablespoon of onion (any kind you prefer, really)

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

lime juice from 1/2 lime

salt to taste

The original recipe calls for 1/2 cup of corn and 1/2 cup of black beans, which I recommend adding. I just did not add it the last time I made it.

Roasted Potatoes

4-5 red potatoes (any potatoes will work, but I prefer red)

1 tablespoon of olive, coconut, or avocado oil

1/4 teaspoon paprika

1/4 teaspoon garlic powder

salt and pepper to taste

Preheat oven to 400 degrees. In a medium-sized bowl, mix guacamole ingredients together and set aside. Make sure to taste test for perfect seasoning. Salt tends to find a black hole in avocado, therefore you tend to need more salt than you think. Cut each potato in half. Place in a larger bowl, and drizzle with oil. Sprinkle seasonings over the potatoes and mix by hand. Make sure each piece is well covered. Place potato halves on a baking sheet and pop them in the oven for at least 20 minutes until fork tender. You can even place the potatoes on a grill if you like, but I have not tried this yet. Once the potatoes are done, spoon the guacamole over top and scarf it down! Pairs well with cilantro lime chicken, or you could chop the whole thing up and mix it in a salad!